Find Food Jobs - The UK’s Fastest Growing Food & Beverage Industry Job Board | info@findfoodjobs.co.uk | To advertise call 0161 818 9200
Follow us for the latest jobs

Food & Beverage Manager

Post Date: 12/04/2019
End Date:  12/06/2022
Recruiter: Dukes Hotel
Location: West Wickham, Nationwide
Salary: Unspecified
Job category: Fresh Produce
Employment type: Any ,
Employer or agency: Direct Employer
Job role: Food & Beverage Manager
Job reference: 1359441604

OBJECTIVES : Maintain all standards, policies and procedures relating to food and beverage service as laid out by the General Manager and Operations Manager with a strong emphasis on staff training and development, guest satisfaction, product quality and profitability. MAIN RESPONSIBILITIES Human Resources · Interview all prospective Food and Beverage Front of House service staff and Kitchen Porters and liaise with the Human Resources officer and Hotel Operations Manager. · Ensure all departments are adequately staffed, being responsible for duty rosters and to delegate staff duties-this to include coverage for holidays, sickness and absenteeism. · Ensure all staff report for duty punctually and in the correct uniform, so presenting the correct impression to all clients. · Ensure all new employees receive the correct induction into the department. · Ensure all staff are systemically trained, according to the Manual and the company training records are maintained in the correct manner. · Maintain the agreed standards as in the MY DUKES manual and update when necessary. · Deal with any disciplinary/grievances in conjunction with the Hotel Operations Manager and Human Resources Officer. · Comply with and maintain the hotel performance appraisal system and recognise consistent good performance. · Promote and facilitate a good working environment within the department and maintain good working relationships with all other departments in the hotel. Service · Chair weekly meetings with the Food and Beverage team. · Ensure good daily communication with the Hotel Operations Manager, Executive Chef and team relating all day-to-day business. · Ensure all Food and Beverage operations are managed and receive the same, consistent attention and service in accordance with the MY DUKES. · Maintain good communication with the Sales team. · Ensure regular clients are known and cared for accordingly. · Ensure courtesy to guests at all times. · Communicate to all members of staff in the Food and Beverage service departments of any Special Attention Guests and special tasks to be carried out. · Ensure the food and beverage service to guests is of the expected standard, maintaining and improving the reputation of the hotel. · Have complete knowledge of all the menus and wine list and be able to advise clients, if required. · Liaise with the Executive Chef on a regular basis to discuss the progress of the day to day business and to pass on any comments of the guests regarding food quality and presentation. · Report any complaints/comments to the Hotel Operations Manager and Managing Director. · Inform the Hotel Operations Manager and Managing Director of Special Attention Guests. · Regularly hold de-briefings with the Food and Beverage teams after service. · Maintain all internal communication with other departments e.g. birthday cakes, floral displays, etc. · To attend the daily morning meeting and evening meeting or send a representative from your team. Administration and control · Ensure good planning with the necessary equipment to enable smooth trouble-free service. · Ensure all operating equipment is handled carefully avoiding abuse and minimising breakage. · Ensure the Food and Beverage departments are maintained in a clean state and in good repair at all times-any faults should be reported directly to the appropriate department. · Check and control all store requisitions and minimise cost throughout the department through careful use of all stationary, linen, china, cutlery, etc . · Be aware of wages/staff costs and exercise strict control of overtime following the approval process. · Maximize sales revenue whenever and wherever possible. · Maintain a regular check on beverage stock and all other non-food items. · Maintain the budgeted beverage cost %. · Have a complete knowledge of the Hotel P.O.S. system and be responsible for all end of day procedures, as well as all guest settlements, voids, discounts, adjustments and corrections within the assigned authority level. · Control the yield by monitoring the number of Events on the books and liaising with Sales team regarding the booking strategy at any given time of the year. · Control the amount of unconfirmed bookings by regular follow up of provisionally held Events, and where necessary establishing release dates. · Co-operate with sales and marketing with any promotional campaigns deemed necessary to generate additional business. · Ensure that any product changes including menu updates and rate changes our communicated to the operations team and the sales and marketing team, to enable promotional literature including our web site to be updated accordingly. · Produce monthly report based on sales figures and P&L results giving analysis on the departments financial performance. Health and Safety · Ensure that all potential and real hazards are reported immediately and rectified. · Be fully conversant with all departmental Fire, Emergency and BOMB procedures. · Ensure the safety of the persons and the property of all within the premises by fairly applying hotel regulations, by strict adherence to existing laws, statutes and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them. · All staff within the department must be trained in a manner, which is safe and unlikely to give risk of harm or injury to selves or others. Ensure specific health and safety training is given and signed off before new starters commence active service. · Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department. · Ensure that the highest standards of personal hygiene are maintained by all members of the department. · Be fully conversant with the hotel health and safety and food safety policy. · Be fully conversant with the Weights & Measure Act 1963 and any recent updates. · Hold a Personal License. This job was originally posted as www.caterer.com/job/88847586


Job Requirement


Apply Online