Food & Beverage Manager

Hospitality Recruitment and Placement Services

Management & Business Development

Responsibilities:

• Manage inventory, purchase, storage, and use of all food and beverage stock items.
• Preserve excellent levels of internal and external customer service.
• Identify customers’ needs and respond proactively to all their concerns.
• Provide a two-way communication and nurture an ownership environment with emphasis on motivation and teamwork.
• Report on sales results and productivity to management.
• Customer Follow-up on a timely basis.
• Participation and input towards F&B Marketing activities.
• Preparation of Sales Promotions & Mailings.
• Telemarketing to Members and previous customers to inquire about possible future bookings and their events.
• Assign specific duties to all restaurant staff, instructing work duties and communicating with the GM & Exec Chef on all aspects of the food & beverage management.
• Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
• Handle all Food & Beverage inquiries and ensure timely follow-up on the same business day.
• Coordinate with all meeting/banquet planners on their specific event requirements and inform them of services & facilities offered.
• Confirm all details related to functions with Events Manager.
• Supervision of daily paper flow, including Proposals and Function Contracts.
• Responsible for billings and overseeing all billing functions.
• Evaluation and feedback forms must accompany all invoices.
• Oversee all food and drink elements of club events.
• Completion of the monthly forecast.
• All other duties as directed by the General Manager.
• Consistent check of Food and Beverage quality, restaurant, members' lounge (Haven), Hub service, and presentation.
• Ensure that services meet customer specifications.
• Participate in all meeting/event room set-up.
• Liaise on an on-going basis with the Membership and Events Coordinators to ensure all member /guest needs and requirements will be met.
• Work with the Exec Chef to ensure all arrangements and details are dealt with.
• Establish rapport with Members and Guests of Gaby Lagos to ensure satisfaction and repeat business.
• Minimize number of guest /member complaints.
• Ensure professional attitude and proper business attire when on property, ready to attend to Guests at any time.
• Quality of Food & Beverage services and department phone handling.
• Achieving service that exceeds expectations.
• Ensuring Food & Beverage Standards and Responsibilities are Met.
• Establish targets, KPI’s, schedules, policies, and procedures.
• Must have a complete knowledge of Fire Procedures.
• Comply with all health and safety regulations.
• Assure the maintenance of bar control policies.
• Development and maintenance of all department control procedures.
• Coordinate all Restaurant / Events / Haven/ Hub activities and all specific duties to staff under his/her supervision.
• Check all set-ups for restaurant, events and Haven, Hub, and functions.
• Responsible for the correct timing during service, and ensuring that the food served is always of the highest standards
• Manage all the Club’s Food & Beverage and day-to-day operations within budgeted guidelines and to the highest standards.
• Ensure smooth ordering and purchasing of wines, champagnes, spirits, soft drinks...
• Purchasing of small wares, linens, and other requirements
• Ensure effective communication of the food and beverage service with other departments.
• Supervise food tasting sessions with the Executive Chef and guide service staff on all menu implementation.
• Attend meetings with the CEO, GM, and Executive Chef to discuss business strategy and review ongoing action plan progress, and other meetings as required.
• Participate in menu planning for promotions.
• Attendance and participation at daily F & B meetings and Department Head meetings. Staffing / Human Relations
• Lead the F&B team by attracting, recruiting, training, and appraising talented personnel.
• Responsible for overseeing all scheduling within the department.
• Conduct section / departmental meetings and staff daily briefings.
• Manage staff performance issues in compliance with club policies and procedures.
• Ensures employees are treated fairly and equitably.
• Administers the performance appraisal process for direct reports.
• Observes service behaviour of employees and provides feedback to individuals and or managers.
• Ensures professional staff attitude, proper appearance, and uniform standards.
• Teamwork-Relations with co-workers and management.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Ensures disciplinary procedures are applied and documentation is completed according to Standard Operating Procedures (SOPs) and supports the Peer Review Process.
• Ensures her availability to staff in case of emergency.
• Empowers employees to provide excellent customer service.
• Establishes guidelines so employees understand expectations and parameters.
• Ensure employees receive daily training to understand Guest/Members' expectations. Cost Control
• Maintains proper controls over purchase orders and requisitions
• Monitors monthly beverage inventory turnover and slow-moving items.
• Responsible for purchasing, receiving, and ensuring all storage is efficiently handled.
• Reviews beverage cost analysis daily to be in line with the budget and forecast
• Ensures bar inventory for functions, including opening and closing inventories, accurate bar summaries, and cash deposits, are prepared.
• Work closely with the receiving and storeroom to ensure received goods meet the club's quality standards and specifications.
• Competitive analysis every six months by calling the competition and gathering data such as room rental rates, menu pricing, etc.
• Assist with menu planning and pricing.
• Achievement of budgeted food sales, beverage sales, labour costs, and profitability.
• Timely analysis of Food and Beverage Prices with competitors.
• Participation in overall Club Maintenance and cleanliness.
• Overall maintenance of the club operation at a level in keeping with the standards prescribed.
• Minimise the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.
• Communicate with the GM on guest-related activities and comments, solving any problems directly, efficiently, and effectively to the best of her/his judgment.
• Reviews comment cards, guest satisfaction results, and other data to identify areas of improvement.
• Recommend to GM changes in restaurant – bars, lounge equipment, and organisational structure, and relays any recommendations from the rest of the F&B Team.
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys, and other aids.
• Build guest loyalty and develop cordial relationships with regular guests/ members.
Continually improve the product and obtain feedback from members, guests, the CEO, and the GM. Physical, Mental, and Visual Skills

Requirements:

• A degree/certification/training in food and beverage/hospitality management is preferred.
• Constant standing and walking throughout the shift
• Some lifting and carrying up
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending stairs
• Strong background in fine dining
• Previous food and beverage experience in a similar role
• Events background is an advantage
• Passion for food and wine
• Advance food hygiene qualification
• Food and Beverage experience in a managerial capacity
• Experience managing and developing staff.
• Experience managing food and beverage costs.
• Excellent leadership, interpersonal, and communication skills
• Accountable and resilient
• Committed to delivering a high level of customer service
• Food hygiene qualifications
• Flexibility to respond to a range of different work situations
• Ability to use logical or rational thinking to solve problems.
• Highly responsible and reliable, and loyal
• Ability to work well under pressure in a fast-paced environment and manage the pressures of a start-up business
• Ability to work cohesively with colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous always
• IT proficiency
• Excellent organisational and analytical skills