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Job Summary
Duties:Manages service aspects in all food and beverage assigned areas and events.
Manages all F&B outlets to ensure proper room preparation, including set-up of tables, chairs, table settings, glassware, etc.
Confirms that all service staff are in proper uniform and adhere to our appearance standards.
Hires, manages, and trains staff in all technical and non-technical aspects of their role, including standards of quality and service.
Creates, maintains, and distributes weekly staff schedules and communicates changes as appropriate to all.
Communicates with service and kitchen staff regarding reservations and / or special events
Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the disciplinary code.
Responsible for employee relations issues and reviews incidents with Human Resources.
Completes and administers employee performance appraisals.
Conducts monthly beverage inventories and quarterly China, glass and silverware inventories.
Opens and closes venues / premises regularly. Responsible for ensuring all doors are secure upon departure
Controls costs of all food and beverage outlets by assisting management, in purchasing, maintaining effective profit and loss controls and monitoring labour costs
Maintains accurate daily and weekly punch details for service staff and processes daily sales reports
Maximizes food and beverage sales
Training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
Maintains member and guest satisfaction
Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations.
Ensures a pleasant dining experience in all venues by collaborating with Culinary Director in the creation of menus and menu pricing as requested.
Communicates and teams well with other departments (Banquet/Functions
Requirements:
Grade 12
A formal hospitality qualification
At least 3+ years’ experience in a senior F&B Management role in a similar environment
Able to effectively control the Food & Beverage cost.
Budgeting, cost control, inventory management, forecasting, pricing.
Team motivation, training, scheduling, delegation, conflict resolution, performance management.
Food safety/health regulations, menu knowledge (wine, spirits)
POS/restaurant software, inventory systems, industry trends.
Communication (verbal/written), organization, problem-solving, multitasking, adaptability, working under pressure.
Proactive, self-motivated, detail-oriented, flexible (nights/weekends).
Craven Cottage CC
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