Food and Beverage Manager

Job Description

Job Title: Food & Beverage Manager

Responsible to: Operations Manager/General Manager

Responsible for: All Department Team Members

(Restaurant, Bar/s, Conference & Events, Room Service and Lounge/s)

General Scope and Purpose

To be totally customer focused by consistently delivering excellent customer service with an informed, friendly, and effective approach.

To be responsible for overseeing all aspects of the food and beverage operations within the hotel, ensuring the highest standards of quality, service, and guest satisfaction. This role involves managing the day-to-day operations of the restaurant, bar, room service and any on site catering services. To lead, train and develop the team while maintaining financial performance and ensuring compliance with health and safety regulations. Ensuring that the brand values and standards are delivered and budgeted profitability is achieved.

Paid overtime + incentive scheme + additional service-related holiday + free use of swimming pool and gym + golf discounts + spa discounts + free parking + hotel discounts + food and drink discounts + meals on duty + uniform + reward and recognition scheme + discounts for your friends and family + training & development opportunities.

Responsibilities:

Customer Focus:

• To ensure that the department creates a professional impression to customers and Team Members.

• To evaluate and act promptly and effectively on customer feedback received through any and all channels to achieve positive and consistent results.

• To consistently look for ways to improve customer service in your areas of responsibility.

Business Awareness:

1. To be fully aware of budgeted and actual departmental financial targets. This to include gross profits (food & liquor), stock levels, average spends and departmental profits.

2. To control and monitor payroll costs for the department by allocating labour resources in line with forecasted business levels through payroll management.

3. To be fully aware of and control departmental operating costs in line with forecasted business levels.

4. To manage/control purchasing in department by effective use of the relevant purchasing system in use at any one time.

5. To ensure food profit and other related targets for your departments are met and where reasonably practicable exceeded.

Specific Job Accountabilities

1. To ensure effective stock rotation and stock levels in accordance with hotel business, ensuring all products are displayed according to hotel and Company policy.

2. To ensure liquor stock-takes are carried out as required.

3. To ensure all procedures and processes for food and drink service controls are strictly always followed to meet company requirements.

4. To implement, maintain and constantly improve departmental operating standards.

Growing the Business:

1. To positively approach sales opportunities to maximise sales revenue and exceed budgeted sales targets for the department.

2. To be actively involved with and suggest promotional opportunities to enhance departmental sales to meet and exceed budget. This to include planning, implementation and review of food and drink promotions.

3. To create and maintain a selling service culture within the department.

4. To ensure all department Team Members are sales focused.

5. Ensure exceptional guest service by maintaining a visible presence during peak times and interacting with guests to obtain feedback.

6. Address and resolve guests' complaints in a timely and effective manner.

People Management:

1. Recruit, train, lead and manage food and beverage team, ensuring high levels of performance and motivation. Creating a team environment which promotes good employee morale and ensures a high level of commitment and pride in the hotel.

2. Conduct regular team meetings to communicate updates, expectations and feedback, attending hotel meetings when required.

3. To compile the department Training Plan to meet the hotel business objectives and develop Team Members.

4. To carry out quality training and development in a systematic and professional way in order to meet the needs of the business and assist in individual Team Member's personal development.

5. To ensure all training is recorded and all Team Members complete the Company Induction programme including E Learning and are consistently coached and appraised on a one-to-one basis.

6. To carry out six monthly performance reviews with Team Members and act according to feedback, using Company guidelines.

7. To set clear objectives for department Team Members linked with the hotel business plan.

8. To recruit departmental Team Members up to supervisory level in line with the Company recruitment procedures.

9. To correct unacceptable behaviour and performance in line with the Company disciplinary procedures.

10. To continually coach and council Team Members and colleagues.

Controlling the Environment:

• To ensure the department operates effectively on a day-to-day basis, ensuring Company and brand standards are met and delivered consistently, with attention to detail. (To include shift procedures).

• To ensure all Fire, Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability and all employment legislation is strictly adhered to, and all Team Members are trained accordingly.

• To comply with your responsibilities under the Regulatory Reform (Fire Safety) Order as detailed in the Fire Safety Management System.

• To review and co-ordinate action on Hygiene Audits to enhance the environment and achieve consistently positive results.

Other:

• To act as the hotel Guest Relations Manager as required, ensuring a professional and friendly service throughout the hotel.

• To operate all IT systems in line with Company requirements

• To be fully aware of and strictly adhere to all security procedures, including cash and key handling procedures, as required by the Company.

• To undertake any other reasonable project as required by the Operations Manager or General Manager to grow and improve the business.

• To attend training when required

• To be fully aware of and strictly adhere to Fire, Bomb and Health and Safety procedures.

• To keep yourself informed of the hotel's goals and objectives and those of other departments, maximising the role you play in delivering the hotel budgeted profit.

• To be fully aware of and comply with hotel and Company rules and regulations as identified in the Team Member handbook, detailed in policies and procedures, and displayed on notice boards.

Skills and Abilities:

· Strong leadership and team management skills

· Excellent communication and interpersonal skills

· Ability to manage multiple priorities and work under pressure

· Proficient in financial management and budgeting

· Knowledge of food safety and health regulations

Job Types: Full-time, Permanent

Pay: £35,000.00 per year

Work Location: In person