F&B Manager

at  Dream Hotels and Resorts

KPA’S

Responsible for planning, controlling, and ordering food and beverages: execute F&B orders, process guest’s complaints good-naturedly, authorise F&B supplies and place orders, track and order shipments.

• F&B Operations
• Ensure waiters are correctly and smartly dressed, & offer professional (& courteous service to guests
• Ensure restaurants and cloakrooms are clean, and that table appointments, (+ flower arrangements) are impeccable.
• Ensure that room service staff are correctly and smartly dressed and serve their guest professionally and friendly.
• Ensure that room service orders are executed promptly and that they comply with the required standards.
• Ensure that barmen are well trained, correctly dressed and serve their guest in a professionally
• Ensure that bars and cloakrooms are clean and stocked
• Ensure efficient running of the banqueting department and that all banqueting rooms (& cloakrooms), are tidy & clean
• Ensure an effective table reservation system
• Ensure that company and statutory hygiene standards are maintained
• Ensure that a minimum of 75% is achieved on first kitchen Audit (Management to advise when) and a further 80% on the next one.
• Implement a new ‘touch’ per year for the dining experience by April 2023 (WINET)
• Participate in the creation of 12 tailored events per a year
• Ensure the quality of the food, the service, the look and feel of the restaurant is to the standard of DHR and that of consultants from the TICS and property Shareholders.
• Maintain standards equivalent to a 4* Hotel
• Stock Management
• Ensure profit margins are maintained, agreed costs are not exceeded through effective control systems, (incl issuing against dockets, sales analysis, menu costings & cash checks).
• Prepare proper forecast and meet desired revenues for all beverage outlets on-board.
• Ensure consumable and non-consumable goods are ordered, correctly stored and issued to various departments.
• Ensure procedures are adhered to, that no bills exceed the stipulated limit without prior approval & that written confirmation, purchase orders, or order numbers are on file.
• Maintain effective cost control in all areas of the F&B department.
• Responsible for the final delivery of all F&B products aligned with company´s standards.
• Ensure that monthly stock takes are conducted.
• Timeously submit (on the required format) all required information for budgeting purposes
• monitor industry trends and make recommendation how it could be implemented & improved in the catering chain.
• Management
• Participate in daily scheduled mealtimes preparations
• Monitor duty rosters, ensure coverage and monitor timekeeping and absenteeism.
• regularly socialise throughout all F&B areas, by maintaining a high profile with guests (& and staff.
• Effectively conclude face to face meetings with your staff that
• Approve all F&B requisitions (so as to ensure that its are prepared & placed proper and timely in compliance with instructions.
• Responsible for the overall implements, consumptions of all F&B policies and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities and menus.
• Deal with escalated complaints promptly and calm down irate guest
• Design exceptional menus, purchase goods and improve continuously
• Ensure strict control over F&B security
• be familiar with all Health and Safety measures.
• Perform ad hoc duties as are requested
• Learning and Development
• Ensure that the most suitably & qualified candidate is appointed in vacant position (if possible ensure an internal promotion)
• Identify areas for development and training needs and ensuring that this training is affected.
• Administer regular On-the-Job training
• ensure that your staff are trained in Health and Safety measures.
• Customer Service
• Ensure the quality of services in accordance with the company standard.
• Identify customers’ needs and respond proactively to all of their concerns
• Actively listen and resolve guests’ complaints

• F&B Operations
• Ensure waiters are correctly and smartly dressed, & offer professional (& courteous service to guests
• Ensure restaurants and cloakrooms are clean, and that table appointments, (+ flower arrangements) are impeccable.
• Ensure that room service staff are correctly and smartly dressed and serve their guest professionally and friendly.
• Ensure that room service orders are executed promptly and that they comply with the required standards.
• Ensure that barmen are well trained, correctly dressed and serve their guest in a professionally
• Ensure that bars and cloakrooms are clean and stocked
• Ensure efficient running of the banqueting department and that all banqueting rooms (& cloakrooms), are tidy & clean
• Ensure an effective table reservation system
• Ensure that company and statutory hygiene standards are maintained
• Ensure that a minimum of 75% is achieved on first kitchen Audit (Management to advise when) and a further 80% on the next one.
• Implement a new ‘touch’ per year for the dining experience by April 2023 (WINET)
• Participate in the creation of 12 tailored events per a year
• Ensure the quality of the food, the service, the look and feel of the restaurant is to the standard of DHR and that of consultants from the TICS and property Shareholders.
• Maintain standards equivalent to a 4* Hotel
• Stock Management
• Ensure profit margins are maintained, agreed costs are not exceeded through effective control systems, (incl issuing against dockets, sales analysis, menu costings & cash checks).
• Prepare proper forecast and meet desired revenues for all beverage outlets on-board.
• Ensure consumable and non-consumable goods are ordered, correctly stored and issued to various departments.
• Ensure procedures are adhered to, that no bills exceed the stipulated limit without prior approval & that written confirmation, purchase orders, or order numbers are on file.
• Maintain effective cost control in all areas of the F&B department.
• Responsible for the final delivery of all F&B products aligned with company´s standards.
• Ensure that monthly stock takes are conducted.
• Timeously submit (on the required format) all required information for budgeting purposes
• monitor industry trends and make recommendation how it could be implemented & improved in the catering chain.
• Management
• Participate in daily scheduled mealtimes preparations
• Monitor duty rosters, ensure coverage and monitor timekeeping and absenteeism.
• regularly socialise throughout all F&B areas, by maintaining a high profile with guests (& and staff.
• Effectively conclude face to face meetings with your staff that
• Approve all F&B requisitions (so as to ensure that its are prepared & placed proper and timely in compliance with instructions.
• Responsible for the overall implements, consumptions of all F&B policies and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities and menus.
• Deal with escalated complaints promptly and calm down irate guest
• Design exceptional menus, purchase goods and improve continuously
• Ensure strict control over F&B security
• be familiar with all Health and Safety measures.
• Perform ad hoc duties as are requested
• Learning and Development
• Ensure that the most suitably & qualified candidate is appointed in vacant position (if possible ensure an internal promotion)
• Identify areas for development and training needs and ensuring that this training is affected.
• Administer regular On-the-Job training
• ensure that your staff are trained in Health and Safety measures.
• Customer Service
• Ensure the quality of services in accordance with the company standard.
• Identify customers’ needs and respond proactively to all of their concerns
• Actively listen and resolve guests’ complaint