Hospitality Manager

Opus; Richards Bay; On-site; ZAR 350,000 - 450,000; Full time

Job summary

A leading hospitality firm is seeking a Hospitality Manager to oversee daily operations and manage the Food & Beverage division. The ideal candidate will have strong culinary and management experience, excellent interpersonal skills, and a proven track record in ensuring high standards of service. This full-time role includes responsibilities such as managing staff, controlling costs, and maintaining guest satisfaction.

Qualifications

• 5 years Food & Beverage Management experience in a senior position.
• Excellent communication skills required.
• Computer literate.

Responsibilities

• Manage and coordinate daily hospitality activities.
• Ensure effective communication across departments.
• Control Food & Beverage division and manage outlets.

Skills

Culinary Experience

Food Service

Hospitality Management

Customer relationship management

Event Planning

Education

Hotel School Diploma or University Degree related to Food & Beverage

Grade 12 qualification (Matric)

Tools

Microsoft Word

Microsoft Excel

Micros Opera

Job description

HOSPITALITY MANAGER

Job Purpose

To manage and coordinate daily hospitality activities and operations supervising staff members and adhere to company policies standards and procedures.

Qualifications

• Grade 12 qualification (Matric)
• Formal qualification such as a Hotel School Diploma or University Degree directly related to Food & Beverage will be an advantage

Minimum Requirements

5 years Food & Beverage Management experience in at least a minimum threestar operation in a senior position

Computer literate in Microsoft Word and Excel is required

Knowledge of Micros Opera Food & Beverage and Opera Sales & Catering Searchlight Transaction Portal knowledge will be an added advantage.

Excellent communication skills required

Main Resposibilites

Effectively manage control and direct Food & Beverage division.

Manage all Food & Beverage outlets & Banqueting.

Ensure effective communication to all persons by working closely with Groups & Conventions National Sales F & B Control Kitchen and Finance.

Responsible in ensuring food hygiene and safety standards.

Control of all F&B areas in accordance with the policies and procedures of the company.

Plan organise and direct administrative service within all divisions to ensure maximum productivity coordination communication and work performance.

Personally oversee all VIP events.

Ensure IR / HR policies and procedures are applied consistently throughout the F&B department.

Control Costs

Maximise Profitability

Effective business processes that support the achievement of company hospitality goals and objectives

Ensure satisfied guests and return business

Maintain sustainable competitive edge.

Maintain The Hotel Standards

Behavioural Competencies

Analytical

Planning and Organising

Strong communication skills both written and verbal

Good Interpersonal skills

Excellent interpersonal and customerfacing skills

Computer Literacy MS Office Internet)

Equipment and tools for cooking

Event management

Food nutrition and beverage

Knowledge of Catering

Technical Competencies

KRA 1 : Input Activities / Output

Determining the future goals of the department by studying market trends and working with the marketing team.

Ensure all Food and Beverage outlet managers are committed to the departments vision and objectives

Ensure all Front Office and Housekeeping managers are committed to the departments vision and objectives and daily tasks are performed.

Ensure that a good image is projected by all employees this being efficiency courtesy helpfulness appearance and cleanliness.

Ensure all complex and departmental policies and procedures are adhered to by outlet managers.

Ensure Standard Operating Procedure Manuals are kept updated and adhered to at all time.

Ensure Health and Safety standards are maintained throughout all outlets.

KRA 2 : Input Activities / Output

Maintaining a high standard of customer service according to company operating procedures.

Checking the quantity and quality of supplies and equipment on a daily basis such as guest amenities.

To personally oversee all VIP functions.

Manage and attend to queries and complaints logged by guests in a professional and timely manner in order to maximize guest satisfaction.

Manage staff members and communicating the importance of customer satisfaction.

KRA 3 : Input Activities / Output

Monitor all variances from daily stock takes.

Formulate and manage the budget.

Create expenditure report.

Ensure that outlet managers maintain the correct stock levels of Food and Beverage Items Guest Supplies and Operating Equipment.

Purchase food liquor cleaning and guest supplies in accordance with the company policy by maintaining the lowest possible stock levels and adhering to the budgeted expenditure allowances.

Manage equipments in accordance with company policy.

Manage and monitor stock.

Manage and ensure maintenance of the Departmental asset register.

Ensure Housekeeping conduct monthly stock takes of Linen Supplies and Operating Equipment as per the standard operating procedures and to ensure they investigate and give feedback on all variances.

Ensure Front Office and Housekeeping maintain the correct stock levels of Linen and Guest Supplies

Manage all contract service suppliers to ensure they provide a service in line with their contract.

KRA 4 : Input Activities / Output

Provide inputs into and sign off the Departmental HR plans and initiatives.

Provide inputs into and sign off performance contracts of all direct reports and ensure that all staff within the Unit has performance contracts.

Address the risk management items and monitor the implementation of the departmental risk management plan.

Support human resources department to recruit and train staff.

To ensure the continued development of the hotels employees in line with the Companys training and development objectives

Ensure that the company IR procedures are adhered to at all times.

To ensure that the property fixtures and fittings machinery and equipment are in a good state of repair at all times

KRA 5 : Input Activities / Output

Ensure that menus are planned according to the budget

Manage the operation of the kitchen.

Ensure that a high standard of cleanliness is maintained at all times.

Ensure that all liquor laws are being adhered to.

Manage the front office staff by ensuring that guest is attended to.

Management of rooms and ensure that standard operating and procedures are adhered to.

KRA 6 : Input Activities / Output

Adhere to the company profit margin policy when selling hotel rooms.

Manage and monitor the cleaning of hotel room and public areas.

Manage and maintain all equipment in Front Office and Housekeeping

Adhere to Standard Operating Procedures

Motivate staff to provide excellent service to guests

KRA 7 : Input Activities / Output

Maintain guest contact during mealtimes and during conference / function break times.

Keep abreast with competitor rates promotions and actions at all times.

Required Experience :

Manager

Key Skills

Culinary Experience,Restaurant Experience,Food Service,Hospitality Management,Hotel Experience,Hospitality Experience,Management Experience,Event Planning,Employment & Labor Law,Project Management Software,Customer relationship management,Restaurant Management

Employment Type : Full-Time

Department / Functional Area : Hospitality

Experience : years

Vacancy : 1