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

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Tokai, South Africa

1 week ago

Thabo Mthembu

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Thabo Mthembu

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Description
***The Food and Beverage Operations Manager's duties include managing the day-to-day operations, developing menus, purchasing supplies, training and supervising of staff, maintaining health and safety standards, and implementing strategies to maximize sales and profitability, monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for guests, homeowners and members. This position requires strong leadership and excellent organisational skills.


ESSENTIAL DUTIES AND RESPONSIBILITIES:

MANAGEMENT
AND
ADMINISTRATION

  • Ensure that all (SOP's) safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
  • Approve the menus proposed by the Chef for all outlets and special events.
  • Ensure strict compliance to all Hygiene and Safety legislation requirements.
  • Ensure that all legal requirements are consistently adhered to.
  • Develop and implement policies and procedures for the food and beverage department outlets.
  • Review techniques for food preparation and presentation to maximize member and guests' satisfaction and to minimize food costs.
  • Address member and guest complaints and advise the CEO on appropriate corrective actions taken.
  • Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Approve all department invoices before submitting to the accounts department.
  • Ensure that an accurate reservation system is in place.
  • Consistent training regarding handling procedures to insure mínimal crockery breakage and food waste.
  • Serve as an adhoc member of appropriate club committees when required.
  • Greet guests and oversee actual service on a routine, random basis.

HUMAN RESOURCES

  • Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  • Develop ongoing professional development and training programs for food production, service and bar production.
  • Audit and approve monthly payroll and weekly staff rosters.
  • Manage the longterm and shortterm staÆng needs of the department.
  • Supervise the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.
  • Monitor employee dress codes according to policies and procedures.
  • Carry out disciplinary action when required.

FINANCIAL MANAGEMENT

  • Develop an operating budget for each of the department's revenue outlets:
  • Terrace Bar and Restaurant
  • Halfway House
  • Functions and Events
  • Golf Days
  • Corporate Days
  • Third party events.
  • Ensure management of food costs are within budgetary targets. Meet revenue targets for each department.
  • Manage operational costs within budget for each department.
  • Analytical assessment of performance results to assess performance and drive decision making.
  • Analytical thinking and problem solving.
  • Be or become proficient in all aspects of the club management programme, JONAS food and beverage module software.
  • Develop and train staff to become effective users of JONAS to generate eÆciencies and drive control procedures.
  • Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues.
  • Make recommendations to improve profitability.

INVENTORY MANAGEMENT

  • Be or become proficient in all aspects of the Jonas food and beverage module software.
  • Design and implement procedures regarding inventory stock counts.
  • Conduct stock variance investigations and compile a monthly report.
  • Implement corrective action to reduce stock variances and wastage.
  • Ensure the correct stock levels are maintained and are available from the main kitchen.
  • Manage physical inventory verification and provide updated information to the accounting department.
  • Build and maintain relationships with suppliers, negotiating prices, delivery times and quality.
  • Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.

MARKETING AND SALES

  • Liaise with the Marketing department to Promote, advertise, and market the club's social event facilities and capabilities.
  • Assist with planning and approving of external and internal marketing and sales promotion activities.
  • Development and promotion of wines lists and bottle/glass wine sales promotion programme.
  • Develop interesting ways of promoting club functions in the various outlets.
  • Assist in the design of promotional material e.g. Menu's and flyers and web site content.
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