Food & Beverage Lead

We are on the hunt for a talented Food & Beverage lead to step in and step up. Your role will be to lead and control all F&B operations and ensuring smooth and efficient operations in the department to the standards laid down by Dream Hotels & Resorts.

Key Responsibilities:

1. F & B Operations

• Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
• Ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
• Ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manner.
• Ensure that room service orders are executed promptly and that they comply with the required standards.
• Ensure that barmen are well trained, correctly, and smartly dressed and serve their customers in a professional and friendly manner.
• Ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.
• Ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy.
• Ensure that an effective table reservation system is in operation.
• Ensure that company and statutory hygiene standards are maintained in all areas.

2. Stock Management

• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.
• Prepare proper forecast and reach desired revenues for all beverage outlets on-board.
• Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
• To ensure that procedures are strictly adhered to, that no bills exceed the stipulated limit without prior approval and that written confirmation, purchase orders, or order numbers are on file.
• Maintaining effective cost control in all areas of the F&B department.
• Responsible for the final delivery of all F&B products in accordance with company´s standards.
• Ensure that the monthly stock takes are conducted.
• To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
• To monitor trends within the industry and make suggestions how these could be implemented as improvements in the catering operation.

3. Management

• Participate in the daily preparation of mealtimes scheduled of all F&B areas.
• Check duty rosters in allocated areas, ensure coverage and monitor timekeeping and absenteeism.
• To circulate regularly throughout all F&B areas, maintaining a high profile with guests and staff.
• Effectively conclude face to face meetings with all staff that are under your management.
• Approve all F&B requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with company´s instructions.
• Responsible for the overall implements, consumptions of all F&B policies and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities and menus.
• Deal with complaint escalated promptly and calm down irate customers.
• Design exceptional menus, purchase goods and continuously make necessary improvements.
• Ensures tightest control over Food & Beverage security.
• To be familiar with all Health and Safety measures.
• To ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion.
• To identify areas for development and training needs and ensuring that this training is affected.
• To carry out or ensure that regular On-the-Job training is taking place to agreed standards.
• To ensure that staff under your control are trained in Health and Safety measures.

4. Customer Service

• Ensure the quality of services in accordance with the company standard.
• Identify customers’ needs and respond proactively to all of their concerns.
• Actively listen and resolve guests’ complaints.

Must have:

• Diploma or Degree in Hospitality Management or related field.
• Proven food and beverage leadership experience of more than 3 years in a 4-star establishment.
• Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex.