Food & Drink Operations Manager - Umhlanga, South Africa - Red Carnation Hotels

    Red Carnation Hotels
    Red Carnation Hotels Umhlanga, South Africa

    2 weeks ago

    Default job background
    Full time
    Description
    JOB PURPOSE:
  • Lead and coordinate the Food and Beverage Team, establishing and upholding standards, and continuously seeking ways to enhance them while adhering to budget and gross profit targets.
  • Operate in accordance with the policies and procedures outlined in the standard operation manual.
  • Strategically plan work hours to align with business peaks ensuring presence during high-volume or operationally challenging periods such as evenings, weekends, and public holidays.
    • ORGANISATIONAL POSITIONING: Department: Food & Beverage DepartmentReporting to: Food & Beverage Manager Location: The Oyster Box Hotel Minimum Requirements:
  • Hospitality related qualification essential
  • Must have at least 5 years' experience as a Food and Beverage Manager at a 5-star establishment 
  • Traceable track record of leading a successful Food and Beverage team
  • Experience of working within a leading hotel of the world
  • Computer literate – working knowledge of Micros and Opera advantageous
  • Good financial understanding inclusive of control of cost of sales, budgeting and management of the departmental budget.
  • Able to work flexible hours as per the operational requirements
    • Personal Attributes:
  • Ability to work within a fast paced environment.
  • Strategic big picture thinking with strong technical knowledge relating to food and beverage.
  • Highly motivated, independent and a calculated decision maker
  • Influential, firm, direct and self-assured communication skills
  • Ability to maintain control of the department with ease
  • Well presented, honest, enthusiastic and professional
  • Able to perform multiple activities simultaneously
  • Ability to motivate and inspire team towards the Hotel's goals
    • Key Responsibilities: 1. Financial Management:
  • Developing and managing budgets for the food and beverage department.
  • Implementing strategies to control costs without compromising quality.
  • Maximising profitability through pricing strategies and cost management.
    • 2. Menu Planning and Development:
  • Collaborating with chefs to create appealing and profitable menus.
  • Setting prices that reflect the cost of ingredients, overhead, and desired profit margins.
  • Adapting menus to seasonal changes and trends.
    • 3. Quality Control:
  • Ensuring the consistency and quality of food and beverages.
  • Monitoring and maintaining high standards of customer service.
  • Ensuring compliance with health and safety regulations.
    • 4. Operational Efficiency:
  • Streamlining processes to enhance efficiency.
  • Overseeing inventory levels, ordering, and minimising wastage.
  • Managing relationships with suppliers to ensure timely and quality deliveries.
    • 5. Staff Management and Training:
  • Recruitment of staff to meet performance standards.
  • Developing and managing staff schedules.
  • Conducting performance reviews and addressing any issues.
    • 6. Customer Relations:
  • Managing customer feedback and implementing improvements.
  • Ensuring high levels of customer satisfaction through excellent service.
    • 7. Marketing and Promotion:
  • Planning and executing promotions to attract customers.
  • Collaborating with marketing teams to drive business.
    • 8. Technology Integration:
  • POS Systems: Implementing and optimizing Point of Sale systems for efficiency.
    • 9. Compliance and Safety:
  • Ensuring compliance with health and safety regulations.
  • Overseeing the maintenance of necessary licenses and permits.