Job Description

Apply On or Before 7th April 2024

The Manager of Food & Beverage oversees all aspects of the food and beverage operations within the establishment. This includes but is not limited to managing staff, ensuring high-quality service, maintaining inventory levels, developing and implementing menus, and adhering to health and safety regulations. The Manager is responsible for creating a positive dining experience for guests while maximizing profitability for the establishment.

Key Responsibilities

• Staff Management : Hire, train, schedule, and supervise food and beverage staff. Provide ongoing training and development opportunities to maintain high standards of service.
• Customer Service : Ensure exceptional customer service by monitoring guest satisfaction, responding to feedback, and resolving any issues or complaints in a timely manner.
• Menu Development : Collaborate with chefs and culinary team to develop innovative and appealing menus that meet customer preferences and dietary restrictions.
• Inventory Control : Oversee inventory levels of food, beverages, and supplies. Monitor and control costs through effective ordering, storage, and waste management practices.
• Financial Management : Develop and manage budgets, forecasts, and financial reports for the food and beverage department. Implement cost-control measures to maximize profitability.
• Health and Safety Compliance : Ensure compliance with all health, safety, and sanitation regulations. Conduct regular inspections and implement corrective actions as needed.
• Event Planning : Coordinate and oversee special events, banquets, and catering services. Ensure smooth execution and high-quality service for all events.
• Vendor Management : Establish and maintain relationships with food and beverage suppliers. Negotiate contracts and pricing to ensure favorable terms for the establishment.
• Marketing and Promotion : Develop and implement marketing strategies to attract and retain customers. Utilize social media, promotions, and special offers to drive sales and increase visibility.
• Continuous Improvement : Stay updated on industry trends, best practices, and customer preferences. Identify opportunities for improvement and implement initiatives to enhance the overall dining experience.

Preferred Skills

• Leadership : Strong leadership skills with the ability to motivate and inspire a team.
• Communication : Excellent verbal and written communication skills. Ability to effectively communicate with staff, customers, and vendors.
• Organizational Skills : Strong organizational and time-management skills with the ability to prioritize tasks and meet deadlines.
• Problem-Solving : Excellent problem-solving skills with the ability to think quickly and make sound decisions under pressure.
• Financial Acumen : Solid understanding of financial principles and the ability to manage budgets, analyze financial data, and make data-driven decisions.
• Customer Focus : Customer-centric mindset with a strong commitment to providing exceptional service and exceeding customer expectations.
• Creativity : Creative flair with the ability to develop innovative menus and promotional strategies.
• Adaptability : Flexibility to adapt to changing circumstances and operational needs.
• Teamwork : Ability to work collaboratively with cross-functional teams and departments.
• Attention to Detail : Meticulous attention to detail with a focus on maintaining high standards of quality and cleanliness.

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