About the job

We are looking for a professional who is responsible for managing and overseeing all food and beverage operations in a hospitality establishment. They are in charge of ensuring high-quality service, effective cost management, and guest satisfaction.

RESPONSIBILITIES.

·      TO supervise all Outlet Staff during shifts, making sure that the correct standard and methods of

·   TO   service is maintained as stated in the Departmental Operations Manual.

·        To take food and beverage orders and execute them.

·       To monitor and maintain a high standard of quality and speedy service.

·       To strictly adhere to the opening and closing procedures established for the outlet.

To have a thorough understanding and knowledge of all food and beverage items on the menu.

·        To train and coach new recruits through on-the-job training.

·        To ensure that the outlet and surrounding area is kept clean and organized at all times.

·       To maintain and monitor operating supplies par stock and control spoilage and wastage.

·       To handle all guest complaints, requests, and inquiries on food, beverage, and service.

·        To maintain good customer relationships.

·       assist in conducting daily pre-shift briefings to employees.

·        To ensure that all the service station and surrounding area is kept clean and organized at all times.

·        To monitor operating supplies and reduce spoilage and wastage.

·        To handle guest inquiries in a courteous and efficient manner

·       To assist in identifying training needs and planning training programs for the employees.

·       To ensure that all employees maintain a high standard of personal appearance and hygiene at all times.

·        To ensure that all employees report for duty punctually, wearing the correct uniform and nametags at all times.

·        To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, and development.

·        To ensure that all the employees provide courteous and professional service at all times.

·       To assist in the training of employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.

·        To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

·        To ensure that all employees have a complete understanding of and strictly adhered to the Hotel's Employee Rules and Regulations established in the Employees Handbook.

·       To ensure that all employees have a complete understanding of and that they adhered to the Hotel's Policy relating to Fire, Hygiene, Health, and Safety.

·        To ensure that all employees provide a courteous and professional appearance and hygiene at all times.

·       General

·       To respond to any changes in the outlet function, as dictated by the hotel.

·        To report for duty punctually, wearing the correct uniform and nametag at all times.

·        To provide a courteous and professional service at all times.

·       To have a complete understanding of and adhere to the Hotel's Policy relating to Fire, Hygiene, Health, and Safety.

·       To maintain a high standard of personnel appearance and hygiene at all times.

·        To have a complete understanding of the Hotel's Employees Handbook and adhere to the regulation contained within.

·        To undertake any reasonable tasks as assigned by the Food and Beverage Department.

·        To maintain a good working relationship with staff in the outlet and all other departments.

·        To attend and contribute to all staff meetings and other related activities.

·        To attend all training sessions organized by the Outlet Manager or Training Manager.

·       To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.

·        To provide friendly, courteous, and professional service at all times.

·        To maintain good working relationships with your colleagues and all other departments.

·        To ensure you read the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health, and Safety.

·       To comply with local legislation as required.

·        To respond to any changes in the department as dictated by the needs of the hotel.

·        To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.

·        To attend training sessions and meetings as and when required.

·        To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and

·        To assist in the training of employees making sure that they have the skills necessary to perform their duties in the most productive way.

·        To supervise employees within the department, making sure that the correct standard and methods of service are maintained as stated in the Departmental Operations Manual.

·       To conduct and/or contribute to regular Departmental Communication Meetings.

·        To ensure rosters are posted and timesheets submitted on time.

·       To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company/hotel policies and procedure

SKILLS AND QUALIFICATIONS.

·       proven working experience in the hotel.

·       Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

·       The ability to spot and resolve problems efficiently

·        Culinary or food service management degree may be advantageous.

·       In-depth knowledge of the food industry.

·       Strong working knowledge of related computer software, including restaurant management software.

·       Produces Quality Work.

·       Achieves Results

·       The ability to identify priorities, solve problems, produce desired results, and be accountable for commitments

·       Promotes Teamwork and Collaboration

·       The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.

·       Communicates Effectively

·       The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.

·       Shows Initiative and Resourcefulness

·       The ability to initiate action, make decisions, adapt, drive change, use resources efficiently, and solve problems quickly, creatively, and practically

·       Focuses on Customers