Food & Beverage Manager

Job Purpose :

Leading and organising the Food and Beverage Team ensuring highest guest service levelin accordance with RCH Standards whilst looking after the financial success ofthe business.

Employee Value Proposition:
This position offers a high-paced, ever-changing environment with opportunities toapply your social skills on a daily basis as part of a highly effective team;whilst operating within clearly defined standards and expectations; where your generalist food and beverage expertise can be recognised

Organisational Positioning:

·
Department: Food and Beverage

·
Reporting to: Hotel Manager

·
Location: The Twelve Apostles Hotel Premises

Minimum Experience and Qualification Required :

· Diploma in Hotelor Food and beverage Operations

· Must have atleast 10 years experience in a 5
* Hotel or Fine Dining Establishment

· Computer literate with working knowledge of Microsoft Outlook, Word and Excel

· Exposure toa stock Management System – FnBShop advantageous

· Neat withhigh regard for personal hygiene and presentation

· Solid English verbal communication skills

· Understandingand application of basic math calculations

· Experience in F&B administration, food ordering and stock and cost control

· Proven ability to train and manage people

· Proven ability to be creative and innovative new revenue generating ideas.

· Able to work flexible hours, weekends and holidays

Minimum Experience and Qualification Desired :

· Diploma in Hotelor Food and beverage Operations

· Food and Beverage management experience

· WSET Wine Level 2 or similar advantageous

· Exposure to F’nBShop and Micros advantageous

· Fluency in Xhosa and/or Afrikaans advantageous

Key Performance Objectives :

To be a Red Carnation Hotel Ambassador by:

· actively living our company mission and values and striving to deliver on our promise of “No Request too Large;
No Detail too Small” at all times

· owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers

· ensuring that you a familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook

· creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections

· working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you

· being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager

· to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards

· to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service.

To manage the F&B Team in accordance with Red Carnation Hotel Management principles by:

· ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.

· ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.

· being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.

· applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all…