Food & Beverage - Floor Manager - N/A09667
Code/Reference:
N/A09667
Applications accepted until:
2019-08-15
Number of Openings
1

Unit:

Sun City Resort

Location:

Sun City Resort

Job Purpose

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

  • Achieving profitability across F&B outlets
  • Maintaining Products and standards of operation
  • Maximising customer satisfaction
  • Facilities and product maintenance and enhancement
  • Delivery of F & B business Objectives
  • Developing a cross functional talent pipeline within food & Beverage
  • Ensuring all F&B operational efforts on the casino floor achieve the F&B strategy and objectives

Education

  • Matric/ grade 12
  • 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 3 years experience in a supervisory role within a food and beverage operation.
  • Demonstrated Intermediate Computer Literacy Skills

Skills and Knowledge

  • In depth knowledge of Food and Beverage products, suppliers, and customer trends
  • Thorough knowledge of customer service principles and skilled in developing and maintaining customer relationships.
  • Ability to apply appropriate interpersonal styles within a team to provide leadership

Work conditions and special requirements

  • Ability to work shifts that meet operational requirements
  • Mobility and ability to move around as per job requirements (including with the use of aids)
  • Vision, hearing (including with the use of aids), speaking and literacy

Key Performance Areas:

Delivered F&B Plan Implementation

  • 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 into impact on short term profit margins
  • Provide clear delegation of authority and accountability for deliverables
  • Manage and allocate people and operational resources
  • Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
  • Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift Management

  • Put in place staff scheduling and duty allocations to ensure maximum coverage
  • Handle shift briefings / handovers / shift reports
  • 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 various outlets
  • Provides feedback and reports back to management on the performance and challenges within the F&B outlets
  • Manage the control of stock and operating equipment as per SOP
  • Cash-ups at the end of the shift
  • Completes shift reportsProduct Enhancement
  • Collaborate with the F&B Manager to complete a competitor analysis of food and beverage 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
  • Compile action plans for the implementation of approved projects
  • Measure ROI and performance on a regular basisF&B Standards & Governance
  • Monitor F&B standards and processes
  • Align practices with new legislative compliance around health, hygiene, safety and the environment
  • Implement sufficient control measures (including systems and processes) & checks within each outlet 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
  • Encourage a waste management culture and ensure all staff are trained.
  • Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address thesePeople Management
  • Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
  • Manage productivities and payroll costs for the outlet
  • Identification of employee training needs
  • Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
  • Manage employee relations within the department
  • Staff communication and motivation
  • Performance contracting, reviews and development
  • Provides resources and removes obstacles to performance
  • Recruit and resource for talent for positions within the department
  • On boarding of new staff members

F&B Cost Controls

  • Participate in the preparation of budget forecasts & controls for the outlet
  • Consolidate Capex requirements for specific outlets
  • Guide and consolidate the completion of 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

Customer Relationship Management

  • Ensures that guests are treated with courtesy and respect at all times
  • Interact with guests and provide professional service standards and solutions
  • Handle any escalated complaints, disputes and suggestions as required
  • Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
  • Be present on the floor during service / promotions or functions
  • Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
  • Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
  • Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

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.