Food And Beverage Manager - Ballito

Bga Recruitment; Durban; On-site; ZAR 300 000 - 600 000; Full time

Job summary

An established industry player is seeking a Food & Beverage Manager to lead their culinary team. In this dynamic role, you will be responsible for overseeing all aspects of food and beverage production and service, ensuring that the highest standards of quality and safety are maintained. You will manage budgets, train staff, and develop innovative marketing strategies to enhance guest satisfaction. Join a vibrant team dedicated to providing exceptional dining experiences and be part of a thriving environment where your leadership will make a significant impact. If you have a passion for hospitality and a flair for creativity, this opportunity is perfect for you.

Qualifications

• Proven experience in food and beverage management with a focus on customer satisfaction.
• Strong leadership skills to manage and train staff effectively.

Responsibilities

• Oversee all food and beverage production and service for the club.
• Develop and monitor budgets for revenue outlets to meet financial goals.
• Ensure compliance with safety and sanitation standards.

Skills

Budget Management

Staff Training

Sanitation Standards

Food Safety Compliance

Marketing Principles

Menu Planning

Customer Service

Education

Degree in Hospitality Management

Certification in Food Safety

Job description

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)

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. 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.
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 ongoing professional development and training programs for food production and service.
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.