Food and Beverage Manager (Re-advertised) - N/A09556
Code/Reference:
N/A09556
Applications accepted until:
2020-01-17
Number of Openings
1

Unit:

Golden Valley

Location:

Worcester

Job Purpose

Responsible for the effective day-to-day management of Food & Beverage operations (including restaurants, beverage operations and food and beverage service in the casino operations), with specific regard to:

  • achieving profitability in specific outlets
  • improving of standards of operation
  • maximising customer satisfaction
  • facilities and product maintenance and enhancement
  • ensuring all F&B operational efforts on the casino floor achieve the F&B strategy and objectives

 

 

Education

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

Experience:

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

Skills and Knowledge

  • Intermediate computer skills
  • Micros/Opera is preferred
  • Motivating others / gaining co-operation
  • Decision-making
  • Training; coaching; keeping abreast of new developments in field
  • Analysing / Diagnosing performance of the outlet / product performance
  • Reviewing - Assessing feasibility; assessing compliance; efficiencies
  • Appraising / Developing Others including evaluating for recruitment, performance, coaching and training
  • Controlling people and non-people resources
  • Influencing & negotiating skills
  • Food & Beverage Cost and revenue management
  • Stock control
  • 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:

Key Outputs:

F&B Strategic Planning

  • Understand the Group F&B strategy and align Unit F&B strategy
  • Develop strategic objectives for the Unit€™s F&B deliverables
  • Identify and investigate new F&B opportunities for the property
  • Manage and allocate people and operational resources
  • Facilitate marketing plans relative to promotions and strategies
  • Align strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property.

F&B Revenue Optimisation

  • 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 area including pricing comparisons
  • Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
  • Budget and direct the implementation of approved projects
  • Measure ROI and performance on a regular basis
  • Share unit successes with other operations.

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. All staff in F&B to adhere the policy and procedures.
  • Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance

 

People Management and Development

  • Lead and motivate F&B employees and promote positive working relationships, direction and support
  • Measure and develop strategies to enhance employee engagement
  • Identify and manage training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent management
  • Source and select talent as per EE plan to build the future food and beverage talent pipeline
  • Performance Manage and coach reporting managers to ensure KPA€™s are achieved
  • Manage employee relations within the F&B function (monthly meetings with Union - formalised, minuted, issues Addressed).

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
  • Food recipe
  • Procurement
  • Cost control

F&B Promotions & Marketing

  • Liaise with Marketing to drive banqueting sales and marketing and promotional F&B activities
  • Build collateral with marketing to position promotions to the external market
  • Conduct post-mortem and analysis of promotions.

Reporting

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

  • Salary forecast vs actuals
  • Absenteeism
  • Productivity
  • Sales targets
  • Labour brokers

Customer Relationship Management

  • Develop a CVP in line with the unit strategy and marketing / guest feedback
  • Deal with any escalations / complaints
  • Monitors customer standards and addresses gaps

Stakeholder relationship management

  • Attends meeting as per schedule
  • Informs department / staff of information required to perform the duties and restaurant operation effectively
  • Communicates department€™s objectives, standards and operating procedures to internal and external service providers as per SLA
  • Communicates any special guest requirements or events to other relevant operating departments
  • Be present and provide management support in F&B outlets and operation when required.

 

 

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.