VACANCY: F&B Manager

We are looking for an ambitious and hardworking Food and Beverage Manager to join our team!

In this position, you will take the lead in the daily management of the food and beverage function.

This includes facility management, maintaining superior customer service levels and satisfaction, health and safety management, stock management, resource planning, staff management, financial profitability and cost control, budgets, and ensuring adherence to Company processes, reporting and company policies.

Duties and responsibilities

Ensures the Fig Tree Restaurant, kitchen, Halfway House, Drop Zone Bar, Heron Pizzeria and event and conferencing venues are always well-maintained,
Ensures superior customer service and customer experience. Proactively addresses customer complaints and ensure customer feedback is positive. Builds on relationships with regular customers,
Draws up F&B Standard Operating Procedures and Policies in consultation with the General Manager to ensure the smooth running of the Country Club,
Manages of all restaurant front and back-of-house staff. Schedules resources (rostering) and assigns duties considering busy periods, events and operating hours to ensure that the F&B department is sufficiently staffed and able to meet operational requirements,
Establishes standards for optimal staff performance and conducts performance reviews. Ensures poor performance management takes place with staff who underperform. Conducts training where required. Ensures that FOH staff are trained regularly to upsell the menus and beverages and that waitrons and bartenders always deliver prompt and efficient service. Ensures that chefs are sourced from chef schools and a steady pool of trainees is made available to the kitchen during peak periods,
Ensures stock received is at a good standard and declares F&B stock wastages and breakages to dispense of expired stock (equipment/ inventories/crockery/ cutlery). Accounts for variances and shortages and corrective action and intervention. Ensures stock control, stock reconciliation, stock recording and stock reporting is accurate and well managed,
Works closely with executive chefs and assistant restaurant managers to enquire about customer experience and areas of improvement to ensure that the restaurant experience attracts and retains customers,
Ensures compliance with health and safety regulations regarding serving, conforms to liquor license regulations, building maintenance, theft, and burglaries. Ensures that fire and evacuation drills are known and understood by staff,
Ensures cash up processes are followed and balancing at end of day is accurately accounted for, and covers are processed correctly. Assumes overall accountability for restaurant float.
Ensures restaurant cost and budget management to ensure maximum profitability and implements and maintains cost controls, and financial management of restaurant targets. Partners with marketing and the General Manager to drive restaurant sales,
Ensures timeous submission of restaurant reports and budgets,
Makes recommendations on industry norms and/or trends, and
Performs any ad hoc duties that may be required from time to time.

Minimum Requirements