Reporting to the General Manager this is a challenging role as it covers a number of outlets, and works closely with the Conference and Banqueting Event Management operations. To be successful the Food & Beverage Operation Manager must assess and evaluate the areas under their direct control to ensure that long-term and short term goals of all Food & Beverage Outlets are met. To direct and manage food and beverage revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the hotel’s guidelines, business plan and core values.
Main Responsibilities
- Prepare the annual F&B budget in conjunction with the FC and GM.
- To achieve and maintain costs in line with F&B budget.
- Maximising sales and profitability through creating an environment where staff are selling and up selling, using incentives, promotions etc.
- Following company control procedures
- Communicating relevant financial information to the team.
- Monitoring stocks of F&B consumable items, supplies etc and ensuring that correct rotation procedures are applied.
- Ensuring that security measures and procedures are in place and are effective in protecting stock, company property and profitability.
- To recommend and implement sales initiative and cost savings whilst maintaining the standard of service.
- To train and develop the Outlet Managers to develop their departments in line with Revenue, cost control and other Budgetary measures
- Must have at least 2 years' experience managing at a senior Operations Manager role within a similar size establishment
- Must have experience managing other managers