GENERAL ACCOUNTABILITIES:

• To assist the F&B Manager in establishing and implementing standards of performance within the Food & Beverage service areas of the hotel.
• To train, manage and motivate team leaders and staff and ensure they are constantly developed and challenged
• To be responsible for customer care in all food and beverage areas, dealing with all customer complaints/comments with appropriate follow up/investigation and passing on relevant information to Food & Beverage Manager
• To maintain the correct level of stock in each area at all times, ensuring correct documentation of all stock movement is completed accordingly and that all issues/transfers of stock are recorded.
• To enforce and comply with Rules of Operation for the hotel clock-in system, ensuring rosters and costings are accurate and all changes/anomalies are amended as soon as is practicable
• To work as part of the Management Team, being aware of colleagues and their needs, and being flexible at all times
• To carry out effective recruitment of employees, ensuring the right people with the right skills, are in the right place at the right time.
• To create an environment which promotes employee morale and encourages the Team to have pride and commitment in their area of work.
• To work with the Hotel Human Resources Manager to develop an effective training plan for the Department.
• To have pride and commitment in your area of work.
• To attend training sessions as required.
• To attend appraisal / assessments as required and to work with the Food & Beverage Manager in carrying out those for all staff in your areas.
• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.
• To maintain all company policies and procedures.
• To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment ensuring that members of the Team are trained

SPECIFIC ACCOUNTABILITIES:

• To achieve the agreed budget for the bars, ensuring that all costs and expenditure are controlled at all levels, and to set up purchasing specifications as and when required.
• To maintain the correct level of stock in each bar area at all times, ensuring correct documentation of all stock movement is completed accordingly and that all issues/transfers of stock are recorded.
• Management of all Beverage Department employees, ensuring that the beverage areas have safe working practices and procedures in operation and that these procedures are adhered to at all times
• Responsible for ensuring that cash procedures are followed in relation to the following:
• Ensure that the bar and till floats are counted and recorded properly at the end of each shift
• Ensure that all movement of monies from floats are counted and recorded correctly
• Reconciliation of all beverage revenue, completion of lodgements, documentation of shortages and discrepancies as well as the investigation and follow up of same
• Ensure that all credit card and cheques are dealt with in accordance with hotel policy
• Ensure that all procedures in relation to all safes are fully adhered to
• To develop good relations with beverage companies and representatives and order stock supplies when necessary
• To assist in the compilation of a weekly roster for the F&B areas of the hotel, ensuring sufficient notice is given to employees as per the Quality Employer Programme, and paying specific attention to revenue forecasts and labour budgetary guidelines
  This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by senior executives.

Reporting to the Food & Beverage Manager, you will be accountable for Customer Care and Service in all Food & Beverage service areas throughout the Hotel, working with the team to ensure that all sales opportunities are maximised; employees developed in a structured manner; and the customers are offered the highest quality standards and value for money.
The role will also entail focusing on the Bar operations of the hotel, so the ideal candidate would require a minimum of two years experience managing the Bar operations of a four/ five star hotel property.