Job Description

Job Purpose

Responsible for the effective day-to-day management of Beverage operations and beverage service for the outlet with specific regard to:


achieving profitability improving of standards of operation maximising customer satisfaction facilities and product maintenance and enhancement ensuring all operational efforts achieve the F&B strategy and objective

Key Performance Areas

Business Plan Implementation


Develop outlet objectives and deliverables in line with Unit F&B strategy Facilitate the communication and implementation of F&B deliverables for the outlet Conduct risk analyses i.t.o impact on short term profit margins Provide clear delegation of authority and accountability for deliverables Manage and allocate people and operational resources Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift Management


Put in place staff scheduling and duty allocations to ensure maximum coverage Handle shift briefings / handovers / shift reports Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc. Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet Report and resolve any issues experienced Manage the control of stock and operating equipment as per SOP for the outlet Cash-ups at the end of the shift Completes shift reports

Product Enhancement


Collaborate with the F&B Operations Manager to complete a competitor analysis of beverage product offerings in property catchment areas including pricing comparisons Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps Provide product rationalisation on a regular basis or as required Motivate new product enhancements Compile action plans for the implementation of approved projects Measure ROI and performance on a regular basis

F&B Standards & Governance


Monitor beverage standards and processes Align practices with new legislative compliance around health, hygiene, safety and the environment Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures. Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance Encourage a waste management culture and ensure all staff are trained. Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management and Development


Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Manage productivities and payroll costs for the outlet Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Manage employee relations within the department Staff communication and motivation Performance contracting, reviews and development Provides resources and removes obstacles to performance Recruit and resource for talent for positions within the department Onboarding of new staff members

Financial management


Participate in the preparation of budget forecasts & controls Consolidate Capex requirements for specific outlets Guide and consolidate the completion of Cost of Sales reports including:
Theoretical COS per outlet for food & beverage respectively.

Recipes - Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.

Food recipe - All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.

Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.

Cost control - oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS


Customer Relationship Management


Provide input into the development of a CVP in line with the unit strategy and guest feedback Deal with any escalations / complaints Frequent Interaction with guests (especially VIP's) Support VIP services in various initiatives i.e. functions, events Communicates customer standards to department for implementation Monitors customer standards and addresses gaps Be present and provide management support in F&B outlets and operation

Stakeholder relationship management


Attends meeting as per schedule Informs department / staff of information required to perform the duties and restaurant operation effectively Communicates department's objectives, standards and operating procedures to internal and external service providers as per SLA Communicates any special guest requirements or events to other relevant operating departments Provides feedback and reports back to management on the performance and challenges

Education

3 year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment Food and Beverage experience in a luxury hotel environment would be an advantage

Skills and Knowledge

Food & Beverage Costing Food & Beverage Product Knowledge Speciality Beverage Knowledge - Wine, Barrister Team Planning Operational Management Product Development Stock Control Intermediate Computer Skills Micros / Opera is preferred

Work conditions and special requirements

Ability to work shifts that meet operational requirements Mobility and ability to move around as per job requirements (including with the use of aids) Physically be able to move operating equipment Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.