Asst Fb Manager At Sun International
Job Purpose
Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction;
Delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.
Key Performance Areas
Delivered F&B Plan
Develop outlet objectives and deliverables in line with Unit F&B strategy
Facilitate the communication and implementation of F&B deliverables for outlets across the hotel
Conduct risk analyses i.t.o 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
F&B 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 outlet
Provides feedback and reports back to management on the performance and challenges within the restaurant
Manage the control of stock and operating equipment as per SOP for the outlet
Cash-ups at the end of the shift
Completes shift reports
F&B Product 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 basis
F&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 these
People 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
Onboarding of new staff members
Budget management
Participate in the preparation of budget forecasts & controls for multiple outlets
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 hotel / 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
Job Requirements
Education
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 food and beverage environment
Work conditions and special requirements
Ability to work shifts that meet operational requirements
Physically able to move operating equipment
Have an open attitude to perform similar functions in alternative outlets due to operational requirements
Skills and Knowledge
Food & Beverage Cost and revenue management
Food & Beverage Product Knowledge
Financial management
Team Planning
Operational Management
Product Analysis & Development
Stock control
Intermediate Computer Skills
Micros / Opera is preferred