Legal jobs in South Africa

DUTIES : FOOD & BEVERAGE & GUEST RELATIONS MANAGER

REPORTS TO : Lodge Manager

SUMMARY

Take charge of the operations of the food and beverage outlets and related departments. As the Food & Beverage Manager, act as the bridge between the kitchen / bar and dining / social areas, and the rooms division and mini-bar stocks and sales, as well as all other hotel departments and management. While coordinating operations, ensure that all guests experience a fantastic stay. Directly supervise all bar / waiter personnel and ensure proper completion of all related duties. Directly manage and coordinate the activities of the bar, food and drink outlets, storerooms, and guest services. Maintain excellent commercial awareness, building and maintaining relationships with internal and external suppliers and guests. Additionally, highlight short / medium / long-term issues to management and assist in formulating solutions.

Responsible for managing all aspects and functions of the bar and stock, in accordance with hotel standards. Direct, implement, and maintain bar service, ensuring that customers are served promptly and courteously. Assist in the preparation of monthly and annual budgets and forecasts, as well as act in place of the Manager, Administration, Client Liaison, and Back of House Managers when required.

DUTIES AND RESPONSIBILITIES

1. Professionally run, manage, and execute food & beverage departments, including stock levels, food and drink standards, stock rotation, orders, receiving, and stock issuing. This includes daily reports and revenue forecasts.
2. Responsible for monitoring food and beverage costs and waste, optimizing profit, and creating the best dining experience for hotel guests. Keep up with product sourcing, trends, and quality updates.
3. Ensure smooth and efficient operations through prompt, effective service to achieve or exceed revenue targets.
4. Ensure that food and drink service procedures are strictly adhered to, and that accurate charge-out details are entered into the system.
5. Ensure department equipment is regularly maintained to the highest standards, preparing and keeping up-to-date any required scheduled maintenance.
6. Ensure daily stocktakes are completed and reported on selected food and beverage stocks, managing the detailed monthly stock takes.
7. Schedule, evaluate, and supervise department staff, workloads, and shifts.
8. Maintain working relationships and communication with all departments.
9. Verify that accurate client dietary information is obtained and properly communicated.
10. Display exceptional leadership by providing a positive work environment, offering counseling when appropriate, and demonstrating a professional approach to management.
11. Provide positive direction for all day-to-day operations in food & beverage departments, ensuring a safe and hygienic working environment, in accordance with legal standards.
12. Proactively ensure sufficient stock levels of kitchen support supplies are maintained, including gas and cleaning materials.
13. Understand employee positions well enough to perform duties in their absence or determine appropriate replacements.
14. Provide guidance and direction to subordinates, setting performance standards and monitoring performance.
15. Utilize interpersonal and communication skills to positively lead and influence all department staff.
16. Demonstrate initiative, problem-solving, positive direction, staff training, and team leadership.
17. Motivate and manage department team to provide a high standard of service for customers.
18. Welcome guests and foster customer loyalty through a friendly manner. Be friendly, professional, and courteous with guests.
19. Develop strong relationships with guests throughout their stay.
20. Handle guest complaints or contentious issues that cannot be settled directly by team members, providing fast and effective solutions. Keep detailed records of guest feedback and report this daily to management.
21. Assist with guest arrivals and departures with relevant support staff.
22. Manage departmental invoicing and cash operations.
23. Prepare monthly and daily revenue reports, presenting them to management. Additionally, manage daily updates, receipt capturing, and cash balancing of petty cash.
24. Prepare revenue and sales forecasts, implementing appropriate pricing strategies.
25. Observe and ensure that proper telephone manners are maintained at all times.
26. Involved in the recruitment of new team members for the department.
27. Integrate and train employees, providing support for skills development.
28. Ensure that all department employees maintain high standards of presentation (uniforms, hygiene, etc.) and punctuality.
29. Ensure that the workplace remains clean and tidy.
30. Ensure that all public areas are clean, well-maintained, decorated, and equipped as per management standards.
31. Ensure team members are knowledgeable about the hotel’s products, services, facilities, events, pricing, policies, and the local area. Continuously explore and propose new food and beverage trends to management.
32. Maintain a good knowledge of hotel systems and standard operating procedures.
33. Ensure that uniform and personal appearance are clean and professional, maintaining confidentiality of proprietary information and protecting company assets. Manage and execute HR administration duties.
34. When required by management, stand in for and execute tasks and duties of other managerial roles, ensuring full understanding and agreement of handover lists and tasks.
35. Assist with daily staff pick-up / drop-off duties when required and in accordance with pre-determined times.
36. Work pre-planned shifts when required by management.
37. Perform additional duties as requested by management.