Job Description

Position Description:

Food and Beverage Manager (Hotel Banquets and Restaurants experience must be)

Reports To: General Manager

Constituents:

• Guests
• Employees
• CI&S Management Team
• Vendors
• Hotel Owners
• The Local Community

Indictors of Success:

• Achievement of customer satisfaction and loyalty goals
• Achievement of financial goals (GOP, Revenue, Department Profit)
• Achievement of employee satisfaction and retention goals
• Achievement of financial goals for individual Departments

Areas of Responsibility:

Participates in the development and implementation of business strategies for the Hotel which are aligned with Tara Suns' overall mission, vision, values and strategies

• Develops and implements strategies for food and beverage operations, marketing and sales that support achievement of the Tara Suns goals.
• Participates in the development of the Hotel's business strategies
• Monitors status regularly and adjusts strategies as appropriate
• Develops the annual budget in conjunction with the Executive team
• Achieve revenue goals by developing and managing food and beverage marketing, sales and product strategies of Tara Suns.
• Analyses sales and competition on a regular basis and develops strategies to increase market share
• Develops and implements Food and Beverage marketing and sales plan
• Develops and implements menu offerings and pricing based on competition, market trends, costs etc
• Adheres to Tara Suns' marketing and sales standards
• Maximizes profitability by directing Food and Beverage operations at Tara Suns.
• Develops and implements Operating procedures and standards that support employees in their effort to deliver service and teamwork
• Analyses business results on a regular basis and takes actions to improve results as appropriate
• Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost-effective basis
• Determines appropriate staffing levels for forecasted business and schedules employees accordingly
• Develops annual budget recommendations and implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary
• Analyses and controls costs by adhering to Standards of Operations for forecasting, budgeting, scheduling, payroll control and other Expense Management Systems
• Evaluates food and beverage service quality and service levels regularly and implements strategies to improve areas of concern
• Sets objectives for each Department within the Food and Beverage Department and supervises the Department Managers
• Ensures Department adheres to Tara Suns' health, hygiene and safety policies
• Develops and implements strategies and practices which support employee engagement
• Recruits and selects qualified candidates
• Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
• Communicates performance expectations and provides employees with on-going feedback
• Provides employees with coaching and counselling as needed to achieve performance objectives
• Creates 100% guest satisfaction by providing employees with the training and resources they need to maximize employee engagement and deliver service and teamwork
• Communicates and reinforces the vision to employees
• Ensures that employees provide genuine hospitality and teamwork on an ongoing basis
• Uses teamwork to support guests and employees
• Seeks opportunities to improve the customer experience by seeking customer feedback, reviewing management reports and developing strategies to improve Department and Hotel services
• Forecasts expected covers based on forecasted occupancies to determine staffing levels
• Approves timesheets to ensure that staff work according to their rostered times and improve efficiencies
• Monitors Food and Beverage ordering, pricing, receiving and inventory procedures including Mini Bar to ensure that cost controls are met, monitored and maintained
• Supervises the taking of all food and beverage inventories
• Assists in the setting of beverage par levels, and supervises the maintenance of those par levels
• Ensures that staff can demonstrate technical skills with the assistance of the Food and Beverage Supervisors
• Manages and guides all Food and Beverage Supervisors in the day to day running of their relevant areas
• Ensures that all outlets are clean and ready for customers at all times
• Maintains product consistency by conducting inspections of seasoning, portions, and appearance of food served in the operation; performs necessary follow-up
• Prepares menus that are customer oriented; changes menus regularly to reflect local and national trends
• Monitors industry trends and recommends appropriate action to be taken to maintain the competitive status and profitability of the operation
• Monitors pricing by competitors
• Conducts regular inspections of competitor food and beverage sites
• Reviews the performance of currently used products
• Conducts formal taste panels as part of new recipe development and product testing regularly
• Utilize leadership skills and motivation techniques in order to maximize employee productivity and satisfaction of direct reports
• Selects, orients, and trains qualified employees
• Conducts effective employee meetings and counselling sessions
• Determines, communicates and monitors achievement of standards of performance on a timely basis
• Employs respectful discipline as required
• Maintains safe working conditions within department and hotel
• Ensures safe working conditions within department and hotel
• Takes corrective action where required to improve safety of work areas
• Keeps General Manager promptly and fully informed of all problems or unusual matters of significance
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position
• At all times projects a favourable image of the Hotel to the public
• Develops and implements strategies in conjunction with the Executive Committee to achieve goals for Willingness to Return, Customer Complaints per Thousand and Customer Comment Index
• Supervises the examination of all food and beverage invoices, verifying quantities ordered and received against purchase Orders and par levels where relevant. Performs necessarily follow up
• Maintains daily cost percentages for both food and beverage
• Assists in the preparation of the monthly reports
• Prepares reports, as requested, to develop a more informative database for improved management decision making and critical valuation of work activities
• Assists in the preparation of the food and beverage budget.
• Monitors actual versus budgeted expenses; takes corrective action as necessary to ensure adherence to budgeted expenses
• Controls payroll costs for the department
• Revise, select and determine specifications and pricing of proposed hotel menus
• Works to achieve revenue and profit goals by developing and implementing strategies to increase revenue and cost controls
• Recommends any items to be included in the capital budget
• Assists in the development and preparation of the Hotels business plan and ensures that the supervisors have an overall understanding of the goals and objectives in order for them to be effectively communicated to other staff
• Works in conjunction with the Human Resources Department to ensure that all HR initiatives, both at corporate and hotel level are implemented and adhered to in a pro-active and professional manner
• Maintains a high standard of personal grooming at all times in order to represent the Hotel in the best possible manner, reflecting the public role of the position
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment
• At all times projects a favorable image of the Hotel to the public

Success Factors:

Focus on the Customer

Seeks to understand the guest, internal and external customers and meet and exceed the needs of both the customer and the company.

Foster Teamwork

Works well in a team environment and motivates team to sustain exceptional levels of performance.

Communicate Effectively

Clarify and provide information so that co-workers, customers and suppliers understand and can take action.

Influence Decisions and Actions

Persuade and engage others in making plans, reaching decisions and taking action.

Drive for Results

Work to achieve high levels of personal and organisational performance in order to meet or exceed objectives.

Build Strong Relationships

Foster trust and co-operation among co-workers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

Think Critically

Take a well-ordered, logical approach to: identifying Hotel, market or inter-departmental issues; analyzing problems; organizing work and planning action.

Think Strategically

Foresee and take action to deal with problems and opportunities.

Drive for Change

Drive for improvement in all facets of organizational life.

Develop Self and Others

Continually work to develop own capabilities and the capabilities of others.

Key Skills and Requirements:

Negotiation

Understand the cost/benefits of prospective business and vendor contracts and negotiates contracts which result in mutually beneficial outcomes.

Tara Suns's Kitchen, Country Cafe & In Room Dining Positioning

Understand the strategic positioning of the group hotels and how the products and services offered compare within the competitive market for targeted market segments.

Revenue Forecasts

Prepare revenue forecasts for Department based on business booked to date, current and historical booking pace and impact of special promotions.

P&L Management

Understand how P&L is prepared and the line items impacted by Department and how to impact results.

Performance Management, Supervisory

Demonstrate ability to relate to, communicate with and motive employees to sustain high performance and quality levels.

Coaching

Develop and guide others in professional growth and performance enhancement through assuring clarity of goals, employing reflective listening skills and facilitating the generation of options and action planning.

Budget Management

Skill in developing and adhering to Department budget.

Menu Content and Impact

Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve results.

Job Types: Full-time, Permanent

Pay: ?55,000.00 - ?60,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Schedule:

• Day shift
• Evening shift
• Morning shift
• Rotational shift
• Weekend availability

Supplemental pay types:

• Yearly bonus

Experience:

• total work: 5 years (Required)

Work Location: In person