Food and Beverage Manager

at  Mount Wolseley Hotel Spa Golf Resort

OPERATIONAL:

To provide support to the Operations Manager & General Manager and ensure the smooth operation of all aspects of F&B in the hotel at all times.
To keep all discussions with the Operations Manager/ General Manager & Senior Team confidential and to ensure that in the absence of the General Manager, that you as F&B manager are on site.
To discuss any changes with the Operations Manager/ General Manager prior to implementation and to keep GM informed of all issues.
To provide the General Manager with a detailed weekly F&B Operations report.
To manage the day to day running of the F&B departments ensuring high standard operating procedures for all service areas and ensuring they are adequately staffed and supervised.
To work closely with the Food and Beverage department managers/supervisors in increasing sales and ensuring the smooth operation of the Food & Beverage outlets. You will have total responsibility for standards and upselling in all Food & Beverage Outlets. Responsibility for increasing sales and offerings in these departments.
To work closely with all Food & Beverage Departments and colleagues so as to achieve required targets in relation to Revenue, Payroll and GP percentages.
Optimise all hotel service procedures to achieve audit standards.
To work closely with the Executive Chef & Head Chef on menu planning, quality Control and food cost percentage.
To ensure an organised order of work is in place in all areas and that appropriate service systems are in use.
To ensure that all Department Managers, Assistant Managers and Supervisors in all areas are carrying out their duties in an efficient and organised fashion.
To manage all SOPs in all F&B areas with regard to implementation and updating.
To ensure a high level of hygiene throughout the Hotel at all times, with a strict cleaning schedule in operation within your departments.
To ensure all equipment and furniture in the Hotel is maintained.
To be fully aware of all policies as detailed in the Employee Guidebook & HR Protocol for Managers.
To report for duty clean and tidy, wearing the correct uniform to Company standard and ensure a high standard of personal hygiene.
To ensure that all rosters are checked on a daily basis thus maintaining adequate cover in line with business levels.
To participate in all training programmes that are scheduled for you.
Attend Management meetings as requested.
As a member of the Management Team, you must be willing to carry out duties outside of your specific job if called upon to do so; this includes covering Duty Management shifts weekly if required.
To work towards achieving high hotel inspection results from relevant bodies.
Prepare for and monitor audit visits and criteria.