Jobs in Cape Town, South Africa

Job Purpose :

Leading and organizing the Food and Beverage Team, ensuring the highest guest service levels in accordance with RCH Standards while overseeing the financial success of the business.

Employee Value Proposition :

This position offers a fast-paced, ever-changing environment with opportunities to apply your social skills daily as part of a highly effective team. It operates within clearly defined standards and expectations, where your generalist food and beverage expertise can be recognized.

Organisational Positioning :

• Department : Food and Beverage
• Reporting to : Hotel Manager
• Location : The Twelve Apostles Hotel Premises

Minimum Experience and Qualification Required :

• Diploma in Hotel or Food and Beverage Operations
• At least 10 years experience in a 5-star Hotel or Fine Dining Establishment
• Computer literate with working knowledge of Microsoft Outlook, Word, and Excel
• Exposure to a Stock Management System – FnBShop advantageous
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Experience in F&B administration, food ordering, stock and cost control
• Proven ability to train and manage people
• Ability to be creative and innovative with new revenue-generating ideas
• Able to work flexible hours, weekends, and holidays

Minimum Experience and Qualification Desired :

• Diploma in Hotel or Food and Beverage Operations
• Food and Beverage management experience
• WSET Wine Level 2 or similar advantageous
• Exposure to F’nBShop and Micros advantageous
• Fluency in Xhosa and/or Afrikaans advantageous

Key Performance Objectives :

To be a Red Carnation Hotel Ambassador by :

• Actively living our company mission and values, striving to deliver “No Request too Large; No Detail too Small” at all times
• Owning and practicing our “Top 12” Service Standards daily in every interpersonal encounter with guests, colleagues, or suppliers
• Adhering to the Hotel’s code of conduct as set out in the Employee Handbook
• Creatively seeking opportunities to surprise and delight guests by actively listening and building positive relationships
• Working with your manager and team to be as effective and productive as possible by accepting feedback and embracing training opportunities
• Being aware of emergency procedures and reporting risks to the relevant authorities
• Minimizing our carbon footprint by reducing wastage without compromising guest service standards
• Maintaining a positive work environment, making constructive observations, and fostering teamwork and guest-oriented service

To manage the F&B Team according to Red Carnation Hotel Management principles :

• Ensuring constant floor presence during peak times; fostering positive relationships with staff and guests; taking responsibility for guest and staff situations
• Completing 1:1s and appraisals on time to nurture positive relationships and achieve high performance and staff retention
• Supporting team training and development, making team members available for training, and holding them accountable
• Applying performance management tools to support staff before considering termination
• Recommending updates to policies and procedures to maintain high standards
• Leading as chairman of the OPCO committee when required

To manage daily F&B operations :

• Supporting outlet management during peak times and engaging with guests
• Developing concepts, menus, and pricing with the Executive Chef to drive revenue and PR
• Planning and executing special events and promotional ideas
• Ensuring proper resourcing, stock control, and storage
• Controlling revenue and costs, ensuring accurate billing and pricing in line with budgets

To control F&B stock :

• Keeping beverage costs within budget
• Minimizing wastage and managing stock areas according to hotel practices
• Ensuring purchase orders are checked and stock is managed correctly
• Conducting monthly stock takes effectively

To assume the duties of Hotel Weekend Manager-on-Duty :

• Attending morning meetings and conducting comprehensive inspections of the hotel
• Supporting outlets and front desk during peak periods
• Checking and photographing food displays, inspecting VIP rooms with Housekeeping
• Testing room and service standards, and reporting findings