Assistant Food and Beverage Manager

Sun International; Cape Town; On-site; ZAR 900,000 - 1,300,000; Full time

Job summary

Sun International in Cape Town is seeking an experienced F&B leader to manage day-to-day shift operations, maximise profitability, and uphold high service standards across hotel outlets.

The role requires 5–6 years in F&B with supervisory experience, a 3-year hotel qualification, and strong cost-control abilities. You'll work on product enhancements, staff development, and guest satisfaction in a dynamic hotel environment.

Qualifications

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level.

Responsibilities

• Manage day-to-day shift operations in F&B to achieve profitability and uphold standards.
• Lead service excellence, staff supervision, and guest satisfaction across outlets.
• Monitor costs, stock control, and adherence to SOPs within the outlets.
• Provide training, coach staff, and develop a talent pipeline for the outlet.
• Collaborate with F&B Manager on product enhancements and ROI measurements.

Education

3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Tools

MS Office Suite

Micros / Opera

Job description

• Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction;
• Delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

Job Purpose

• Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction;
• Delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

Key Performance Areas

Delivered F&B Plan

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for outlets across the hotel
• Conduct risk analyses i.t.o 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

F&B Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• 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
• Cash-ups at the end of the shift
• Completes shift reports

F&B Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for the implementation of approved projects
• Measure 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 to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

Budget management

• Participate in the preparation of budget forecasts & controls for multiple outlets
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:
• Theoretical COS per outlet for food & beverage respectively.
• Recipes - Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe - All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control - oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Education

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 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

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

Skills And Knowledge

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality beverage knowledge - wine, barrister
• Team Planning
• Operational Management
• Product Development
• Stock control
• Advanced written and verbal communication skills
• Proficiency in MS Office Suite, Micros / Opera is preferred
• Business Acumen
• Financial Acumen
• Report writing
• Contract management
• Knowledge and application of legislation relating to Safety, Health and the environment
• Team Planning

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

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