Job Summary

To coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment requirements in line with the compilation of the Annual Business Plan.

  • Minimum Qualification: Bachelor
  • Experience Level: Senior level
  • Experience Length: 5 years

Job Description/Requirements

Reporting Line: 

General Manager, Operations Director


1 Job purpose

Subordinates (Those reporting directly to the F&B Manager


Immediate Superior

Ensure that the clients receive excellent service and quality products in the F&B outlets to achieve their objectives within the set budget. 


Restaurant Managers 

Outlet Supervisors


General Manager

2 Core Duties/Responsibilities:

  • To ensure that each food and beverage outlet is managed successfully as an independent profit centre.
  • To coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment requirements in line with the compilation of the Annual Business Plan.
  • To monitor all costs and recommend / put in place measures to control them.
  • To ensure the Department Operational Budget is strictly adhered to.
  • To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
  • To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
  • 3 Areas of responsibility


Strategy, Structure Systems procedures  

  • Implement an efficient and effective organizational structure.
  • Establish, maintain and review all administrative policies and operational procedures relating to areas of responsibility and ensure staff works accordingly.
  • Define and ensure key service standards in the departments 
  • Updated Standards of Operation and procedures (SOPs)
  • Updated manuals, Outlet procedures and policies, Opening and closing procedures


Financial Mgt (budget/cost/ assets)

  • Operate within the annual budget guidelines and maintain a tight control of such.
  • Monitoring stock levels in the F&B stores.
  • Constantly monitor key performance indicators for his/her department and take necessary actions
  • Control all F&B related costs and keep within budget.
  • Do an annual business plan for the F&B department.
  • Regularly review performance in relation to business plan and take action on areas that may have fallen short of expectations.
  • Expenses within budget.
  • A live business plan
  • Meet Revenue budgets
  • Monthly departmental reports
  • Stock level ratios/dead stock reports.


Sales

  • Take all required actions to ensure that the forecasted revenue figures are achieved
  • Have an active calendar of event.
  • Visit potential and regular supporters to build and enhance relationship.


Food & beverage Operations

  • Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and  requirements in line with the compilation of the Annual Business Plan
  • Maintain accurate costing on an ongoing basis of breakfast, lunch and dinner 
  • Ensure all expenditure are duly approved
  • Establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
  • Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual and to conform to LQA expectations
  • Establish and strictly adhere to the par stocks for all operating equipment and supplies to ensure that the outlet is adequately equipped
  • Ensure all expenditure is approved
  • Guarantee sufficient supply, adequately management of stock and careful use of all equipments and supplies
  • Ensure that the outlet cashiering procedures are strictly adhered to.
  • To monitor Service and food and beverage standards in all outlets and banquets. To work with the Outlet Managers, Banquet Manager and respective chefs to take corrective action where necessary.
  • To handle all guest complaints, requests and inquiries on food, beverage and service.
  • To conduct weekly operations briefing with the Executive Chef, Outlet managers and Chefs, Assistant Managers or Team leaders.
  • To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.


Performance Indicators

  • Par stock levels for all supplies
  • Expenditures reports; 
  • Costing reports.
  • F&B sales from outlets.
  • F&B sales from secondary merchandising units, including mini-bar.
  • Inspection findings/ratings Storage
  • Monthly operating stocks report.
  • Review and update of visit notes.


3 Areas of responsibility

Performance indicators

  • Food & beverage Operations
  • Carry out quarterly, biyearly, yearly inventory of operating equipment. 
  • Take required corrective actions 
  • Liaise with the Executive Chef in developing menu "specials" and preparation of recipes and specifications for Beverage items.
  • Control of loss of equipment


Quality, Presentation, Service

  • Keep informed about the menus and products of competitive restaurants, bars and take required initiatives to ensure A’lure Hotel is ahead of competition.
  • Keep up to date with (creative) presentation methods in first class restaurants and ensure staff is trained to apply these
  • Monitor that all staff are dressed according to requirements, ensuring a high standard of personal appearance and hygiene take corrective actions if required.
  • Monitor that all staff approach the clients in a pleasant, courteous and professional way, take corrective actions if required.
  •  Train Staff under you.
  • Compliance with F&B SOPS.
  • Availability of F&B tools and equipments, required to meet the set standards.
  • Compliance with the standards
  • Hyqiene, Safety, Comfort,
  • Maintenance
  • To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to 
  • Monitor that Health & Safely regulations are followed at all times
  • Monitor that the outlet is kept clean and organized, both at the front as well as the back of house, take corrective actions if required.
  • To continually advise, guide and direct staff in the practice of quality kitchen management, hygiene and presentation to deliver service excellence on a consistent basis
  • To issue repair and maintenance work orders to ensure the proper maintenance of the outlet
  •  Regularly inspect outlets, their kitchen and back area.
  • Regularly inspect stores and receiving procedures.
  • Achieve above 90% score in the F&B hygiene audit
  • Zero defects in the outlets. 


Client relation & Satisfaction

  • Take a personal interest in the client’s satisfaction and establish a rapport with guests.
  • Respond adequately and swiftly to clients request and/or complaints, in accordance with hotel policy.
  • Being available during pick hours at the food and beverage outlets to support and give guidance to team as well as interact with guests.
  • Read outlet log books on a daily basis.


Client satisfaction as measured by means of survey.

  • No of complaints
  • Client complaints book, up to date (with actions taken, date, by whom, result)
  • HR (staff) & Organizational climate
  • Ensure proper orientation of work to all new staff.
  • Assist and advise the planning of work in the department.
  • Attendance punctuality.
  • Sufficient staffing at all times.
  • Man productivity/ Department productivity.


Performance indicators

  • HR (staff) & Organizational climate
  • Review performance of staff and determine their development needs. 
  • Counsel subordinates in work-related matters.
  • Encourage multi-functionality 
  • Personally coach subordinates on service related tasks
  • Initiate enrolment into behavioural and technical training programmes 
  • Take an active interest in the welfare, safety and development of subordinates.
  • Ensure decisions/actions are fair and transparent
  • To assign responsibilities to subordinates and to check their performance periodically.
  • Conduct monthly communication meetings.


Active training schedules

  • Employee motivation, as measured by periodic audits Labour turnover %.
  • Monthly communication meeting reports.


Continuous Improvement

Highlight possibilities to improve work methods, procedures, equipment, services etc. with the aim to offer a 5-star quality in the most (cost) effective and efficient way. Be innovative and endeavour to initiate something new once a month.

LQA standards


Personal presentation & Development

  • Take professional pride in your work.
  • Keep up to date with latest developments in your field and update your skills if required.
  • Develop and maintain effective work relationships with colleges/other departments.
  • Live the values and norms of Serena Hotels 
  • Going beyond the call of duty to satisfy customer needs, both internal and external.
  • Professional work approach.
  • Multi-functionality.
  • Self-motivated, positive attitude, Integrity.
  • Eye for detail.
  • Personal etiquette and grooming.
  • Effective interface with other departments (teamwork)


Other

  • To initiate, attend and contribute to meetings as and when required.
  • To represent the Food and Beverage Department 


All applications will be received and Reviewed through Brightermonday Portal by Clicking on 'Apply Now ' section







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