Delivered F&B Plan Implementation:
- Develop outlet objectives and deliverables in line with Unit F&B strategy
- Facilitate the communication and implementation of F&B deliverables for the outlet
- Conduct risk analysis, impact on short-term profit margins
- Provide clear delegation of authority and accountability for deliverables
- Manage and allocate people and operational resources
- Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
- Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
- Put in place staff scheduling and duty allocations to ensure maximum coverage
- Handle shift briefings / handovers / shift reports
- Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet Provides feedback and reports back to management on the performance and challenges within the restaurant
- Manage the control of stock and operating equipment as per SOP for the outlet
- Collaborate with the F&B Manager to complete a competitor analysis of food and beverages in property catchment areas including pricing comparisons
- Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
- Measuring ROI and performance on a regular basis
F&B Standards & Governance
- Monitor F&B standards and processes
- Align practices with new legislative compliance around health, hygiene, safety and the environment
- Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B adhere to the policy and procedures.
- Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
People Management and Development
- Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
- Manage productivities and payroll costs for the outlet
- Performance contracting, reviews and development
- Recruit and resources for talent for positions within the department
- Onboarding of new staff members
Education, Experience and Competencies Required:
- 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level
- 5-6 years in the food and beverage industry of which at least 2 years' experience in a supervisory role within the food and beverage environment
- Food & Beverage Costing, Food & Beverage Product Knowledge.
- Speciality beverage knowledge - wine, barrister, Team Planning, Operational Management
- Product Development, Stock control, Intermediate Computer Skills Micros / Opera is preferred
Work conditions and special requirements
- Ability to work shifts that meet operational requirements.
- Physically able to move operating equipment.
- Have an open attitude to perform similar functions in alternative outlets due to operational requirements.