Description

• Food and Beverage Manager
• Restaurant Manager
• Director

• Monitor, direct and co-ordinate all Food and Beverage related activities in a proficient and pleasant method
• Supervise all functions and general daily Food and Beverage service.
• Co-ordinate food service between back of house with front of house.
• Liaise with sales department to ensure all conferences and events are coordinated properly and efficiently as possible.
• Review daily and weekly functions with the Food and Beverage Manager.
• Supervise and monitor opening and closing duties for Food and Beverage department and ensure they are done according to standards.
• Generate daily reports of operational activities for Food and Beverage Manager.
• Record daily sales, demographics, room usage, etc. as required.
• Collect charges or fees for all Food & Beverage related activities and produce daily sales and activity reports for the accounting department.
• Assist in managing beverage costs and wastage to ensure that wastage is kept at minimum and that all costs are controlled
• Order supplies associated with the Food and Beverage department activities.
• Ensure proper ordering, receiving, storage procedures are being followed.
• Ensure that POS system is operational and accurate at all times.
• Balance cashiers at end of shift
• Standardization of cocktails
• Implementation and maintenance of stock controls and inventory
• Implementation of systems to minimize wastage
• Monitor time and attendance, absenteeism as applied to the payroll.
• Assist in any other areas that will help to create a challenging, creative environment with good camaraderie among the bartenders, with the intention of improving the quality of products and services at the bars
• Establish an environment of teamwork and team spirit by taking an active interest in employee welfare and development.
• Supervise, mentor, coach, and discipline staff.
• Ensure appropriate staff assignments and duties are established.
• Ensure compliance with standards and Company policies
• Participate in team building exercises.
• Monitor employee teamwork and guest satisfaction daily.
• Act as liaison between line staff and management.
• Assist with hiring, training and motivating Food and Beverage staff
• Maintain and enforce company’s policy.
• Assist in the orientation and training of employees to ensure that all staff has a complete understanding of the company’s policies.
• Conduct employee performance appraisals as and when required
• Discipline staff in accordance with the company’s policies and procedures, with the assistance of the Human Resource Manager.
• Assist with scheduling for the Company's Front of House employees.
• Research/upgrade operational standards and keep current with changing industry trends
• Monitor and report any equipment failures or tentative maintenance issues.
• Follow all fire, health and safety regulations as they relate to the Food and Beverage Department
• Report any injuries, accidents or health and safety concerns to the Manager or HSE Committee
• Serve as a Member of the Health & Safety Committee as required.
• Assist the Food and Beverage Manager in the execution of his/her duties and take over some of the routine tasks during his/her absence.
• Execute any other duties as requested by the Food and Beverage Manager

• Stands during entire shift.
• Reaches, bend, stoops, lifts, carries, and pushes up to 25lbs.
• Job requires substantial repetitive motion of the wrists, hands, and finger
• Sometimes work in a high-pressured environment.
• Required to work on a shift basis including nights, weekends and public holidays
• Required to be well groomed and maintain hygiene standards.

• At least five (5) O’Level passes including Math and English Language.
• Certificate or Diploma in Hospitality Management, Restaurant Management or Food and Beverage Management from an accredited institution is an asset.
• At least five (5) years progressive experience in the hospitality industry with at least three (3) years in a in a supervisory capacity.
• Proficient in the use of Microsoft Office Suite
• Formal training in HACCP procedures, sanitation and hygiene
• Valid Food Badge

• Planning/Organizing: The ability to manage one’s time, set priorities and targets, arrange own activities, effectively use available resources, and put tasks together in an orderly, functional and structured whole.
• Customer Service Orientation: The ability to demonstrate concern for the satisfaction of the needs of both internal and external customers.
• Teamwork: The ability to collaborate with others to achieve a goal
• Independence: Developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
• Attention to Detail: Careful about detail and thorough in completing work tasks.
• Leadership: The ability to take charge and offer opinion and direction.
• Supervisory Management Skills: The ability to oversee, manage and direct the performance of others