About the job
A Food and Beverage Manager is a hospitality and tourism professional specialized in forecasting, planning and controlling the ordering of food and beverages for a hospitality property. He also manages the finances related to the whole process of purchasing food and drink for the site(s).
Ensure F&B services are successful and cost-effective, paying attention to budget and time constraints.
The job duties include communicating with the Operations manager, Head Chef, and other interested parties to make sure all needs of the customers are met.
Plan the Food & Beverage needs daily from start to finish according to requirements, target audience and objectives, while coming up with suggestions to enhance the service success.
You will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.
Duties and Responsibilities
Work, and develop relationships, with Supply Chain department or external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team.
Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements in collaboration with the Food Safety Specialists on site.
Ensure that the company standards regarding safety and hygiene are implemented and maintained without fail.
Champion a training culture within the team to ensure succession planning, and a culture that exceeds the very best the industry has to offer.
The F&B Manager will constantly review the product range to ensure that all key quality standards are maintained.
The Food & Beverage Department has a wide number of external role-players, and the F&B Manager will maintain close, professional, effective links with all. They will ensure that Supply Chain or suppliers deliver to stated agreements, best practices are followed, and technological advances are sought.
The F&B Manager will also manage all internal stakeholders: both, other departments within the project who deliver services to the Food and Beverage team; and support the Central Support
The F&B Manager will also participate in the food development panel that sits to drive the food offer across the project.
The job holder will assist his manager with managing Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation.
The F&B Manager will be the department representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Operations Manager.
They will also, in collaboration with the Food Safety representative, collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy.
The F&B Manager will be required to work with the Operations and Security Manager to deliver an effective loss prevention scheme.
The job holder will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits.
The F&B Manager will also be the department representative for Special Events, working on each special event as the departmental duty manager under guidance from the Project Manager.
This will involve all planning associated with each event, right through to delivery.
They will also liaise with the Sales and Marketing team and Project to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate.
The F&B Manager will be responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality. This is in collaboration with senior management.
They will report on the F&B Management consumption and revenue, manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department.
The F&B Manager will create and be required to operate within efficient labour budgets for each season, tracking labour spending and providing input regarding capital projects and initiatives.
They will also take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant
The job holder will act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with the Supply Chain department and all suppliers.
This will include ordering equipment within financial constraints, invoice querying and establishing a positive relationship with the Project Manager and Finance Department.
The F&B Manager will assist in the planning and implementation of new ideas and menu specifications each season, working closely with the Project Manager to ensure they fit with guidelines and are of the high quality our guests expect.
They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with Supply Chain.
They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Project Manager.
The job holder will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments.
The F&B Manager is expected to provide constant leadership, counselling, advice and feedback to their peers.
They must provide an environment of openness and trust, with constant feedback and performance coaching.
1.1. Ensure all work is carried out as per the contract, company, and client specifications.
1.2. Work to the company’s ISO standards, or the client’s, whichever is higher.
1.3. Always provide a high-quality service.
1.4. Develop a high level of staff attitude and appearance.
1.1. Develop and maintain a good working relationship with the clients through pleasant attitude and manners.
1.2. Maintain a professional and pleasant working relationship with colleagues.
1.3. Ensure that the staff is properly trained.
1.4. Ensure correct service techniques are known by all staff members:
• Silver Service
• Plate Service
• Sit Down Buffet
• Finger Buffet
• Other techniques and variations
1.5. Development and promotion of worthy staff.
1.6. Discipline of Personnel when necessary.
3.1. Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system.
3.2. Guarantee that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
3.3. Adhere to the QHSE rules and regulations of the client.
3.4. Verify that all staff make use of the correct PPE and maintain it in good condition.
3.5. Ensure the proper usage of all equipment and it is well maintained.
3.6. Maintain the highest possible standards of team hygiene.
3.7. Perform toolbox and other necessary training meetings as instructed.
4.1. Develop and maintain department control procedures.
4.2. Develop and maintain a department operation manual.
4.3. Prepare work schedules and complete operational documentation on time.
4.4. Oversee in-house activities.
4.5. Help in the preparation of forecasts and actual budgeting of functions.
4.6. Assist in menu planning and pricing with Manager and Head Chef.
4.7. Completion of weekly function/work schedules.
Schedule staff as necessary to ensure adequate and consistent levels of service.
4.8. Maintain records for inventory, labour cost, food cost, etc.
4.9. Supervision of weekly payroll input.
4.10. Provide labour costing information for the Department.
4.11. Follow correct purchasing and requisitioning procedures.
4.12. Lead the Food and Beverage team to build long-term, value-based customer relationships that enables the achievement of sales objectives.
4.13. Administer all stages of the event department’s process, including but not limited to sales, planning, marketing, servicing, and administrative procedures.
4.14. Chair a monthly department meeting.