JOB DESCRIPTION
POSITION: Food & Beverage Manager
DEPARTMENT: Food & Beverage
REPORTS TO: General Manager
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the General Manager assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise food & beverage revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the hotel’s guidelines and business plan, the division’s business plan, and the Accor Group’s corporate guidelines and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS ARE MET
- Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability
- Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place
- Conducts weekly inspections of the food & beverage regions to ensure the property is kept in the best condition, and recommends preventive maintenance to the General Manager where needed.
- Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration.
- Randomly inspects all food & beverage department on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary
- Checks the food & beverage outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests
- Is proficient in all food & beverage procedures to be a resource when needed
- Challenges employees within department to achieve optimum food cost percentage and service per employee
- Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation.
- Monitors food & beverage sales regarding discounts
- Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results.
- Plans and co-ordinates in-house activities and package plans with Executive Chef.
- Monitors and makes sure the food & beverage departments follow all applicable laws.
- Monitors purchasing practices to ensure maximum quality to lowest possible price.
- Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards
- Utilises leadership skills and motivation to maximise employee productivity and satisfaction.
- Selects and develops strategies to improve guest service, food production techniques and efficiency.
- Analyses financial reports relating to food & beverage, and takes corrective action and follow-up.
- Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”.
- Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:
– local requirements
– market needs
– competition
– trends
– potential costs and labour costs
– availability of food & beverage products
– merchandising and promotions - Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards
- – Compensation and benefits
– Succession planning
EMPLOYEE RELATIONS
- Fosters and develops effective employee relations within department and throughout the hotel.
- Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity.
- Conducts monthly departmental meetings with all food and beverage staff present
- Looks for ways to motivate and challenge employees
- Social Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Social Responsible Business hotel and departmental activities
HEALTH AND SAFETY
- Ensures that all potential and real hazards are reported and reduced immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division
- Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department
MISCELLANEOUS
- Attends meetings and training required by the General Manager
- Assists colleagues to perform similar or related jobs when necessary
- Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
- Accepts flexible work schedule necessary for uninterrupted service to hotel guests
- Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
- Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.
REQUIRED SKILLS & QUALIFICATIONS AND EXPERIENCE
- Bachelor’s Degree in Tourism/Hospitality management or equivalent relevant to job Functions
- At least 6 years’ experience in Hospitality industry, with an emphasis on food and beverages, and at least 4 years in relevant department management.
- Strong working knowledge of related computer software, including restaurant management software
- Ability to adhere to budgets and meet financial targets
- Exceptional organizational, leadership, problem-solving, and communication skills.
- Able to speak English fluently and knowledge of French, Swahili and other languages is an advantage
- Customer oriented approach
- Time management skills
- Team management and building skills
WORKING CONDITIONS
The Job’s responsibilities sometimes may require working extra hours and the working days include weekends and public holidays.
How to Apply:
Interested candidates should send their both application letter and well detailed CV together with certificates not later than 20th January 2024 via the mail: Thadee.gatabazi@mantiscollection.com
Talent & Culture Manager
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