Food and Beverage Operations Manager - Umhlanga, South Africa - HotelJobs

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Verified Company
Umhlanga, South Africa

1 week ago

Thabo Mthembu

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Thabo Mthembu

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Description

Food & Beverage Operations Manager, must have relevant experience in a similar exclusive location and operation

SCOPE:


  • 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 highvolume or operationally challenging periods such as evenings, weekends, and public holidays.
  • Hospitality related qualification essential
  • Must have at least 5 years' experience as a Food and Beverage Manager at a 5star 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 selfassured 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:


  • 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.

  • 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.

  • 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.

  • Operational Efficiency:
Streamlining processes to enhance efficiency.
Overseeing inventory levels, ordering, and minimising wastage.
Managing relationships with suppliers to ensure timely and quality deliveries.

  • Staff Management and Training:
Recruitment of staff to meet performance standards.
Developing and managing staff schedules.
Conducting performance reviews and addressing any issues.

  • Customer Relations:
Managing customer feedback and implementing improvements.
Ensuring high levels of customer satisfaction through excellent service.

  • Marketing and Promotion:
Planning and executing promotions to attract customers.
Collaborating with marketing teams to drive business.

  • Technology Integration:

POS Systems:
Implementing and optimizing Point of Sale systems for efficiency.

  • Compliance and Safety:
Ensuring compliance with health and safety regulations.
Overseeing the maintenance of necessary licenses and permits.
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