Food and Beverage Manager - N/A07423
Code/Reference:
N/A07423
Applications accepted until:
2018-12-12
Number of Openings
1

Unit:

Maslow Sandton

Location:

Sandton

Job Purpose

The incumbent will be responsible and accountable for the entire Food & Beverage operations for the business unit (including restaurants, beverage operations, and banqueting operations, as well as cullinary), with specific regard to:

    • achieving overall functional profitability
    • maintaining standards of both front of house and back of house F&B operations aligned to leading practice in the industry
    • maximising customer service and the F&B experience to attract customers and increase footfall to the property
    • product enhancement and development
    • ensuring all F&B operational efforts achieve the unit€™s strategies and objectives

Education

  • Matric / Grade 12
  • 3 year Diploma in Hospitality / F&B Management or equivalent

Experience:

  • 9-10 years in the food and beverage industry of which at least 5 years are at a management level
  • Demonstrated use of intermediate computer skills

Skills and Knowledge

 

  • F&B financial Acumen
  • Product Development
  • Team Planning
  • F&B Operations Management
  • Ability to work shifts that meet operational requirements
  • Mobility and ability to move around as per job requirements (including with the use of aids)

Key Performance Areas:

DUTIES AND RESPONSIBILITIES

 

  1. Food & Beverage Strategy Planning

     

    • Understand the Group F&B strategy and align Unit F&B strategy
    • Develop strategic objectives for the Unit€™s F&B deliverables
    • Facilitate the project management and achievement of milestones of F&B deliverables
    • Direct F&B product analyses and benchmark with leading F&B trends
    • Identify and investigate new F&B opportunities for the property
    • Establish revenue targets per outlet to track performance on a daily basis
    • Develop business action plans and promotions to capitalize on revenue and drive incremental revenues.
    • Leverage off suppliers to drive value add promotional activity

     

    Product Development

    • Complete a competitor analysis of food, beverage and conferencing products in property catchment areas including pricing comparisons
    • Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
    • Provide product rationalisation on a regular basis or as required
    • Motivate new product enhancements F&B Standards & Governance
    •  
    • Oversee F&B standards and processes at a unit level
    • Integrates Group standards into Unit Operations
    • Align practices with new legislative compliance around health, hygiene, safety and the environment
    • Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business

    Reports

     

    • Consolidation monthly Financial Reports for the entire food and beverage operation including consolidated views of:

    Salary forecast vs actuals €“ salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a percentage of revenue

    Financial management

     

    • Budget forecasts & control
    • Motivate and manage Capex requirements
    • Complete Cost of Sales reports including

    Theoretical COS per outlet for food & beverage respectively.

    Recipes €“ Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.

    Food recipe €“ All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.

    Procurement €“ All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.

    Cost control €“ oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS.

Equity:

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.