Structure:
This designation reports to the Camp & Facilities Manager

General Accountabilities:

Food & Beverage Manager will be responsible for managing operations of all Restaurant and Banquet deliver an excellent Guests’ experience. You will also be required to manage, train, and develop team members, create and implement the Department’s SOP and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards.

Specific Accountabilities:

Manage Restaurant operations including Banquet/Functions and Outside Catering

Maintain exceptional levels of customer service

Ensure compliance of food safety standards

Assist HR during recruitment, manage, train and develop the team as per HACCP Standards

Manage guest queries received ( may it be through email or company visit ) in a timely and efficient manner

Prepare Banquet Event Orders (BEO’s) or Event/Functions Plan at the beginning of each shift to ensure banquet/function room/venue are set as per the customer/guests’ request

Work within budgeted guidelines in relation to Restaurant and banquets Costs and Payroll

Set departmental targets and objectives, work schedules, budgets, and policies and procedures

Accountable for monthly stock takes and other departmental reports

Carry out annual performance appraisals under your responsibility

Initiate on how to evaluate guest’s satisfaction levels with a focus on continuous
improvement

Ensure communication meetings are conducted and post-meeting minutes generated

Assist other departments wherever necessary and maintain good working relationships

Comply with property security, fire regulations and all health and safety legislation

Host and oversee banqueting/conference functions.

Formalize training programs within the F&B department to improve service levels within the bar, restaurant and banqueting areas.

Liaise with the maintenance department to safeguard and instill a routine R&M program for all F&B equipment, furniture and A/V equipment.

Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork

Report on management regarding sales results and productivity

Other duties as assigned by Management

Liaise with the chef on duty for preorders, and menu engineering for group functions.

Educational and Experience Requirements:

8/10 years’ experience with F&B

Strong knowledge on food, beverage and service-related outlet business, where they have dealt with meetings, breakfast, lunch and dinner functions and set menus as well as conference and banqueting functions.

Experience in working with diplomatic functions and VIP delegates.

Good overall knowledge of food, beverage and all F&B related products

Has an understanding and experience with managing, hiring and training of staff in the waitering and bar services

Understanding the quoting and invoicing for functions

Able to meet financial targets

Ability to comply with all Restaurant and Banquet brand standards and knowledge of
establishing & implementation of SOP’s as per HACCP is preferred

Excellent grooming standards, willingness to develop team members and self

Flexibility to respond to a range of different work situations

This person needs to be gregarious and organized; this job is intense and therefore people – people skills are a must

You must have excellent verbal communication skills and the ability to speak on the phone in a polite and professional tone. Your writing skills should also be of a high order

The candidate should be familiar with computers and IT systems. You should know how to accept card payments and issue receipts

Strong customer service skills are critical to handling this job successfully. You will constantly be interacting with the guests and should have the capability to handle queries and complaints efficiently and patiently. Passion for delivering exceptional levels of guest service is preferable

You should have the ability to work independently. In most instances, you will be required to handle customer queries and requests on your own. You should have the ability to think on your feet and work without supervision