To control, manage and maintain operational standards of the kitchens, the restaurants, The Banqueting Facilities, The Boma, all the Bars (including banqueting), the staff canteen and the Back Of House Department and to ensure that all departments adhere to the prescribed standards and that acceptable levels of guest and staff satisfaction.

The job specifications are:

A. Minimum requirements:

School :

Grade 12

Post School :

Diploma in Food & Beverage Management or any other hospitality

qualification.

Job Related :

MS Office (especially Outlook, Word & Excel)

Experience :

Minimum of 3 years as a Food & beverage manager

:

Experience in managing multiple outlets.

1. Duties and Quality of Work

• Ensure that the prescribed standard of service is maintained in all outlets.
• Ensure that all stocks are maintained to adequate levels according to Company standards, including food, beverage, uniforms and operating equipment.
• Conduct daily inspections of front and back of house to ensure that all areas are ready for service, meeting the required standards and are running efficiently.
• Be familiar with the operation for all departments under your control.
• Responsible for relevant department revenues, welfare, training, expense control, operating equipment, direct costs, departmental payroll and other expenses in order to achieve set budget targets.

• Recommends design, content and price structure for in- house printed matter (menus and promotional activities).
• Implements correct and smooth change over of new tariffs, menus and wine lists.
• Ensure that no staff are employed or terminated unless according to agreed company policies.
• Ensure that par levels regarding staffing are always met.

• Compile and present to the General Manager monthly reconciliations of actual staffing levels in all outlets versus established and authorised par levels.
• Ensure that all rosters for the Food & Beverage Department are approved and published by the 10th of each month. This includes the Management roster.
• Ensure that off days carried forward are brought down to a maximum of two per staff member per month. I.e. The maximum amount of off days accrued is two at any time.
• Monitors regular stock takes of operating equipment, food, beverages and that prescribed cost of sales targets are met consistently.
• Ensure that the daily, weekly and monthly reports are handed in prior to the deadlines as explained and acknowledged by you.
• Ensure that all HR and IR problems are correctly handled
• Efficient and proper filing systems.
• Ensure budgets are adhered to and variances to the budget to be explained in detail to the General Manager.
• Ensure that accurate timesheets for all departments within the Food & Beverage Department are submitted to the Bookkeeper by no later than the 18th of each month.
• Efficient and structured communication (including the following all matters affecting operation of the department/staffing issues, strategies, goals and plans regarding the company, all relevant financial matters, good ideas, periodic reporting of financial data and relevant matters relating to financial information), upward, downward and lateral. This to include by the 2nd of each month, a monthly report.
• Ensure that a documented one on one process is implemented and maintained on a weekly basis with all the Managers in the Food & Beverage Department.

People Management

• Ensure staff is rostered according to business requirements and productivities.
• Identify training and development and operational needs of all Food & Beverage Managers and staff, developing any programmes required.
• always Ensure enough staff levels.
• Ensure that every team member is given a fair and objective performance review, (every month) action is effectively followed.
• Operate open door policy to Managers and staff recognizing correct line of authority.
• Ensure that all disciplinary matters are dealt with correctly according to labour legislation
• Organisation and personnel development including: recruiting the right people in conjunction with Human Recourses, training and developing of staff according to operational needs and strategies, having quarterly planning and development dialogue (appraisal interviews) with staff.
• Cleaning schedules in all outlets adhered to and managed.
• Monthly minuted general staff meetings in all outlets. Minutes to be forwarded by the 15th of each month to the General Manager.
• All aspects of the Occupational Health & Safety Act are adhered to and an average of at least 85% rating to be maintained at any given time.

Personal Presentation

• Be on hand during working hours to monitor standards of service and presentation, complying with agreed policies and procedures, ensuring the highest degree of guest satisfaction.
• Ensure that the highest standard of all staff is always maintained, i.e. uniforms, wearing of jewellery, personal hygiene, etc.
• always Maintain, the highest standards of appearance and social skills, according to company policy.
• Personal success factors including: Having a good knowledge of the operation, the ability to transform data to relevant information and making the unit understand how to use it, having the ability to obtain results through line management, can establish structures and systems and to communicate clearly, participating actively in team building processes in the operation.

Profit

• Ensure that ongoing promotions throughout the year in your department with the objective of increasing revenues in accordance with the authorised promotions plan for the outlets.
• Ensure that all wastage is recorded and monitored daily.
• Ensure that Cost of Sales targets are met and reported on, daily by means of stock takes.
• Ensure that the authorised cash up procedure & cash management procedure is diligently adhered to in all departments.
• To ensure that variance between actual food cost and theoretical food cost does not exceed 2% either way.
• To ensure that the variance between actual beverage cost and theoretical beverage cost does not exceed 1% either way.

Company Requirements

• Liaise with Operational Surveillance regularly checking that all operational procedures are being adhered to. Where necessary, ensure corrective action is taken for staff.
• Ensure that a weekly cleaning programme for all outlets is in place, following up on a regular basis. Liaise with Public Areas where necessary.
• Liaise with contractors (e.g. hygiene) ensuring contract agreements are maintained, doing spot checks when required.
• Be familiar with the staff handbook, house rules fire and security procedures and ensure that these are enforced.
• Report any incidents of theft, fraud, loss, injury or fire to the General Manager immediately once occurred or noticed.
• Written handover to be done with an HOD before you endeavour to go on off days, leave or a period of absence. A copy to be forwarded to the General Manager.
• Regular cook offs on a monthly basis of all items in all kitchens.
• Ensure that regular, constructive communication is maintained with the departments in the company to ensure that all requirements for the operation are met.

• Ensure that leave schedules and off day schedules for the managers and HODs is managed and maintained in such a way as to prevent lapses within the operation.
• Carry out any reasonable request by the General Manager.