Beverage Floor Manager - N/A07729
Code/Reference:
N/A07729
Applications accepted until:
2018-03-19
Number of Openings
1

Unit:

Maslow Sandton

Location:

Johannesburg

Job Purpose

Responsible for the effective day-to-day management of Beverage operations and beverage service for the outlet with specific regard to:

· achieving profitability

· improving of standards of operation

· maximising customer satisfaction

· facilities and product maintenance and enhancement

· ensuring all operational efforts achieve the F&B strategy and objectives

Education

Grade 12

3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

 

Experience:

5-6 years in the food and beverage industry of which at least 2 years experience in a supervisory role within the beverage environment

 

Skills and Knowledge

  • Food & Beverage Costing

  • Beverage Product Knowledge

  • Speciality beverage knowledge €“ wine, barrister

  • Operational Management

  • Stock control

  • Proficient Computer Skills

  • Micros / Opera is preferred

Key Performance Areas:

  • Develop outlet objectives and deliverables in line with Unit F&B strategy

  • Facilitate the communication and implementation of F&B deliverables for the outlet

  • Conduct risk analyses i.t.o impact on short term profit margins

  • Put in place staff scheduling and duty allocations to ensure maximum coverage

  • Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.

  • Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet

  • Manage the control of stock and operating equipment as per SOP for the outlet

  • Collaborate with the F&B Manager to complete a competitor analysis of beverage product offerings in property catchment areas including pricing comparisons

  • Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business.

  • Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance

  • Cost control €“ oversee the conducting of accurate stock takes in line with Company process.

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.