Food and Beverage Manager - Ballito

Bga Recruitment; Durban; On-site; ZAR 300 000 - 500 000; Full time

Job summary

A recruitment agency in South Africa seeks a Food & Beverage Manager for a club in Ballito. This role involves overseeing food and beverage production and service, staff management, budget planning, and ensuring compliance with safety standards. A strong candidate will have experience in food and beverage management and a customer-focused approach. Competitive salary offered.

Qualifications

• Experience in food and beverage management.
• Strong understanding of budget planning and monitoring.
• Ability to lead and motivate a team.

Responsibilities

• Develop budgets for department outlets and monitor compliance.
• Oversee staff training and development programs.
• Ensure compliance with all safety and sanitation standards.
• Plan and approve menus for all outlets.

Skills

Budget management

Staff training and supervision

Safety and sanitation standards

Menu planning and approval

Customer service

Job description

POSITION BASED IN BALLITO

FOOD AND BEVERAGE DEPARTMENT – JOB DESCRIPTION

I Position

Food & Beverage Manager

II. Related' Titles

• Food / Beverage Manager; Food and Service Manager; Dining Services and Beverage Director (Manager);
• Food Manager; Maitre d' Hotel

III. Job Summary

Responsible for all food and beverage production and service for the club. Directly supervise the Head

Chef, Duty Managers, and managers of all other outlets such as the half-way house, etc. Plan and

implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to

assure that the wants and needs of club members and guests are consistently exceeded.

IV. Job Tasks (Duties)

1. Develops an operating budget for each of the department's revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
4. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
5. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job description / specifications for all department staff.
7. Manages the long-range staffing needs of the department.
8. Approves the menus proposed by the Head Chef for all outlets and special events.
9. Establishes quantity and quality output standards for personnel in all positions within the department.
10. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and / or local laws pertaining to alcoholic beverages.
11. Research new products and develops an analysis of the cost / profit benefits.
12. Maintains food and beverage personnel records.
13. Develops and implements policies and procedures for food and beverage departments.
14. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
15. Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs.
16. Consults with the Head chef, procurement manager and other applicable club administrators daily to help assure the highest level of member satisfaction at minimum cost.
17. Greets guests and oversees actual service on a routine, random basis.
18. Helps develop wine lists and bottle / glass wine sales promotion programs.
19. Develops on-going professional development and training programs for food production, service and bar production / service personnel.
20. Ensures correct handling procedures to minimize china and glassware breakage and food waste.
21. Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
22. Develops interesting ways of promoting club functions in all F&B aspects of the facility.