Description:
The Food & Beverage Manager at Royal Malewane takes overall responsibility for the dining experiences across all our properties - The Lodge, Farmstead and Waterside. Together with the Executive Chef, the F&B Manager will ensure that all dining operations and venues run smoothly, providing an unforgettable guest experience. They will ensure that the exceptional service standards of The Royal Portfolio are upheld, with a heavy focus placed on staff development and training within the front of house teams. All of this to ensure that Royal Malewane contributes to the purpose of the company, which is "to give our guests a complete experience and a perfect stay".
MAIN DUTIES & RESPONSIBILITIES
Guest experience and strategy
Planning wine experience in accordance with menus
Ensure guests experience are welcoming genuine and warm in dining area.
Ensure guests experience is personalised
Recording guests’ preferences for future stays and ensuring all guest preferences are met.
Manage and update guest’s info on Opera, or and over to lodge manager ensure other properties received interchange and preferences
Report negative feedback to senior management, Lodge Managers, Director, GM and owners
F&B Department Management
Leading F&B team by attracting, recruiting, training, and appraising talented personnel
Overseeing all service periods in the restaurant
Ensuring dietary requirements are seen too and followed during service periods.
Coach staff according to code of conduct keeping HR involved
Ensuring that all decisions are made with company’s interest been put first, while ensuring the safety of our guest.
Ensure that all the Restaurant décor and setup are done and handover regarding guests communicated to staff regarding dietary requirements
Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
Producing staff rotas, handling administration and paperwork
Establish targets, KPI’s, policies and procedures.
Comply with all health and safety regulations
Ensure wait staff mise-en-place and preparation are done on shifts
Maintain an eye on guest feedback and make improvements where necessary.
Lead Service excellence workshops
ESS management, managing staff working hours, performance reviews, disciplinaries, etc.
Training rostering and facilitation of training
Staff uniform ordering and checking.
Financially sustainable
Agreeing and managing budgets
Overseeing stock levels
Ordering supplies of beverage, consumables and asset stock (radios, coffee equipment cutlery and crockery etc)
Ensuring best practice and lean management applied to process of stock management and stock count. Always finding new effective ways to manage stock without compromising guest experience.
Maintain good relationship with suppliers especially guest activity suppliers
Ensure that our suppliers deliver a 5-star service to our guests and
15 Apr 2022;
from:
gumtree.co.za