FOOD & BEVERAGE MANAGER

1. Ensuring that the staff is competent enough to deliver service beyond expectation
2. Managing food & beverage operations within budget and to the highest standard
3. Ensuring that the Restaurants are maintained in a top-class condition so as to ensure total guest comfort and satisfaction.
4. Marketing and up-selling to achieve maximum sales revenue
5. Reviewing the products so as to ensure guest satisfaction and to remain un-paralleled by the competitors
6. Enforcing controls for maximization of profits
7. Any other assignments given by your line manager from time to time & taking care of all urgent branch needs for smooth f&b operations e. g. (emergencies, coordinating internship trainees, overseeing induction of new staff)

Objective/Key Result Area/Key Performance Indicators

1. Ensuring that the staff are competent enough to deliver service beyond expectation

• Ongoing on job training on service techniques and product knowledge at least 4 times a month
• Guide staff about the procedures and house rules
• Daily briefing on work related issues; allocate stations
• Periodic meetings with the staff to carry out performance post mortems
• Monthly staff appraisal
• Take disciplinary action on team members, with the involvement of the Restaurant Supervisor  and HR team
• Monitoring staff attendance and ensuring that staff sign in and out after their shifts
• Level of consistency in processes like welcoming, seating, telephone handling, delivery, communication, requisitioning, portioning and others
• High guest turnover and a turnaround time of 10-15minutes.
• High level of organization during service.
• A happy team that collaborates and works very well to accomplish day’s tasks
• Staff appraisal reports and documented disciplinary feedback on errant team members
• Well maintained staff attendance register/ well maintained sign in and out register of all shifts

2. Managing food & beverage operations within budget and to the highest standard

• Mentoring & guiding the sub-ordinate staff to increase their knowledge about safety, hygiene & accident prevention
• Supervising the procurement of necessary items for Food preparation; monitoring inventory of food supplies, quality of raw materials and assessing projected needs
• Spearheading the facility management including maintenance & upkeep of restaurant as per prescribed standards
• Scheduling & coordinating the work of chefs, cooks & other employees to ensure that food preparation is correct; consulting with catering/ kitchen staff about food production aspects of special events being planned
• Reduced incidences of occupational accidents Limited or no bounced orders due to stock outs and a daily inventory reconciliation report to the cost controller
• Reports of daily weekly check-ups and maintenance needs of all restaurants
• Well-coordinated orders and sequential flow of work with harmony between production and service teams

3. Ensuring that the restaurants are maintained in a top

• Regular inspection of the restaurant
  
• Counter checking the routine cleaning by the stewards and reporting under performance
• Visible maintenance repairs
  
• Clean restaurant environment (floor/ kitchen and washrooms) class condition so as to ensure total guest comfort and satisfaction.
• Planning periodic general cleaning/fumigation

4. Marketing and up- selling so as to achieve maximum sales revenue

• Word of the mouth marketing to the guests
  
• Training staff on up selling, suggestive and cross selling skills
• Ensuring that marketing aids like fliers are put in strategic places like tables.
• Maintenance of the 10th cup and other complementary arrangements/ promotions.
• High/ low sales revenue
  
• Increasing the average cheque to 35,000=
• Meeting daily sales targets and budgetary allocation
• Increasing sale by 5% monthly
• Retention of 90% guests

5. Reviewing the products so as to ensure guest satisfaction and to remain un-paralleled by the competitors

• Soliciting for feedback from guests on the product
• Giving recommendations to the chefs on the guests demands
• Keeping on track with the trends in the industry
• Regular demand of the menu food items
  
• Guest comments on the lack of some food and beverages items experienced elsewhere
• Overdue menu’s
• Reviewing of the menu every after six (6) month
• Research feedback on how the market is performing better and what we can do.

6. Enforcing Controls so as to ensure maximization of profits

• Ensuring that TouchBistro is well programmed
  
• Ensuring that staff do not eat and drink un- authorized food
• Ensuring that there is no pilferage
• Eliminating of pilferage in the company
  
• Low sales despite high volumes of business
• Frequent requisition of utilities

7. Ensuring that there is adequate and good quality equipment

• Planning for periodic equipment stock take monthly
• Supervision of the actual stock taking exercise
• Reporting/correcting of irregularities of stock
• Making spot checks of all the operating equipment
• Training of the staff on usage and handling of the machines as prescribed by the manuals.
• Reduced interference of work by break down of machines.
• Use of sub-standard equipment, chipped, soiled, stained and equipment not designed to be used in the restaurant
• Delay of service due to lack of equipment

8. Taking care of all branch assets

• Ensuring that all sales of the previous day are, monitored, counted, verified and banked by 12:00pm every day and deposit slips sent to the accountant
• Ensure safety, maintenance and taking care of company assets
• Delivery of stamped and acknowledged sales deposit slips to the accountant by 12:00pm on a daily basis
• Timely reports on tools and equipment which need repair or servicing.

9. Monthly reports to Directors & Management Team

• Prepare reports on the sales, food cost, operations, customer service, quality of production, hygiene & cleanliness standards, maintenance & general administration
• Timely monthly reports

Note: The key performance indicators will be directly linked to your current and future performance evaluation and a basis for management decisions on it’s the human resource component

How to Apply:

All applications will be received and Reviewed through BrighterMonday Portal by Clicking on the 'Apply Here' section