JOB DESCRIPTION
Position : Food & Beverage Manager
Department: Food & Beverage
RESPONSIBLE FOR
Assistant F&B Manager
Bartenders
F&B supervisors
Waiters/Waitress
REPORTS TO General Manager
LAST UPDATE 27/05/2024
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the General Manager assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise food & beverage revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the hotel’s guidelines and business plan, the division’s business plan, and the ….(Hotel) Group’s corporate guidelines and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS ARE MET
Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability
Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place
Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed
Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration
Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary
Checks the food & beverage outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests
Is proficient in all food & beverage procedures to be a resource when needed
Challenges employees within department to achieve optimum food cost percentage and service per employee
Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation
Monitors food & beverage sales regarding discounts
Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results
Plans and co-ordinates in-house activities and package plans with Executive Chef, Director of Sales and Rooms Division Manager
DIRECT AND MANAGE FOOD & BEVERAGE DEPARTMENT TO ACHIEVE FOOD & BEVERAGE GOALS
Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards
Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:
* local requirements
* market needs
* competition
* trends
* potential costs and labour costs
* availability of food & beverage products
* merchandising and promotions
* Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”
* Analyses financial reports relating to food & beverage, and takes corrective action and follow-up
* Selects and develops strategies to improve guest service, food production techniques and efficiency
* Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads
* Utilises leadership skills and motivation to maximise employee productivity and satisfaction
* With Executive Chef, maintains an updated recipe file for all food and beverage items to include:
* sales history
* sales mix
* actual costs
* potential costs
* par stocks
* production time
* Prepares food and beverage business plan based on input from food and beverage Department Heads
* Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food & beverage
LAWS, REGULATIONS AND POLICIES
Monitors and makes sure the food & beverage departments follow all applicable laws
Monitors purchasing practices to ensure maximum quality to lowest possible price
Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards
HUMAN RESOURCES MANAGEMENT
Screens, interviews and selects potential Department Heads and Supervisors for department
Assists Department Heads in the selection process
Develops and recommends appropriate training to meet guest needs
Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Highly professional service
Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service
Assists food and beverage Department Heads to assess training needs and develop their departmental training plans
Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the Human Resources Manager
Conducts and guides Department Heads, and works closely with the Human Resources Manager on the following Human Resources related tasks:
Performance appraisals
Coaching
Counselling
Discipline and grievance
Employee relations
Wage and salary administration
Compensation and benefits
Succession planning
EMPLOYEE RELATIONS
Fosters and develops effective employee relations within department and throughout the hotel
Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity
Conducts monthly departmental meetings with all food and beverage staff present
Looks for ways to motivate and challenge employees
Social Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Social Responsible Business hotel and departmental activities
HEALTH AND SAFETY
Ensures that all potential and real hazards are reported and reduced immediately
Fully understands the hotel’s fire, emergency, and bomb procedures
Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
Ensures that employees work in a safe manner that does not harm or injure self or others
Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division
Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department
MISCELLANEOUS
Attends meetings and training required by the General Manager
Assists colleagues to perform similar or related jobs when necessary
Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
Accepts flexible work schedule necessary for uninterrupted service to hotel guests
Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
Is well updated on, and possesses solid knowledge of the following:
Hotel fire, bomb and emergency procedures
Hotel health and safety policies and procedures
Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)
Hotel standards of operation and departmental procedures
Current licensing relating to own department and the hotel
Accepted methods of payment by the hotel
Short and long term hotel, as well as corporate marketing and promotional programs
Corporate clients and clients generating high business volume
Union agreements
QUALIFICATIONS
Bachelor’s Degree (A0) required in a related field such as Hotel Management, Hotel and Restaurant Management and other related field with a minimum 4 years working experience in the field preferably in the same position.
A professional certificate in Food and Beverage would be an added value to the applicant
TO APPLY:
Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com
Cover letter
Resume
Academic papers (the successful candidate will be required to submit notarized copies)
Service certificates proving the work experience
3 professional references
All attachments should be in Word or PDF form attached as one single document strictly
Only shortlisted candidates will be contacted for interviews
No phone calls, please.
Mantis EPIC Hotel is an equal employment opportunity employer
Note:
Applicants must meet the minimum requirements in terms of qualifications.
Successful candidates will be required to submit a criminal record
Successful candidates will be required to submit recommendations
Expected starting is as soon as possible
Interested candidates should submit their applications in English not later than 7th June, 2024 at 04.00 pm.
Done at Nyagatare, on the 27th May, 2024
Dr. Christopher A. MUYOBOKE (PhD)
Human Resource Manager – Mantis EPIC Hotel and Suites
