Description

• Food and Beverage Manager
• Managing Director
• Director

• Recruits, trains, manages and motivates staff.
• Schedules labour as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labour cost objectives are met.
• Organises marketing activities, such as promotional events.
• Co-ordinates the operations of the Restaurant during scheduled shifts, and prepares shift rosters.
• Meets and greets customers, organizes table reservations and offers advice about menu and wine choices.
• Controls costs by reviewing portion control and quantities of preparation, minimising waste, and ensuring high quality of preparation.
• Plans menus by consulting with chefs and referring to customer feedback as necessary.
• Ensures that all food and products are consistently prepared and served according to two (2) Restaurants’ recipes, portioning, cooking and serving standards.
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures and monitor food holding and refrigeration temperatures.
• Prepares an annual budget to meet the Restaurant’s financial and operating objectives.
• Ensures compliance with regulatory health, hygiene and safety standards.
• Ensures that all equipment is kept clean and in good working condition through personal inspection and by following the Restaurant’s preventive maintenance program.
• Makes recommendations and liaises with Purchasing Officer to ensure adequate availability of supplies.
• Coordinates planning activities, when applicable, within the hotel.
• Recommends merit and promotional increases, appraises and evaluates employee performance.
• Adheres to local health and safety regulations.
• Maintains the highest sanitary standards.
• Observe good work and workplace practices and habits and to ensure conformity to discipline, safety and other procedures consistent with the restaurant and hotel rules and industry practices and standards.
• Follow all fire, Health and safety regulations as they relate to the Food and Beverage Department.
• Perform other related duties as directed by Executive Management.

• 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.

• Associates degree in in Hospitality Management, Restaurant Management or Food and Beverage Management from an accredited institution is an asset.
• At least seven (7) years progressive experience in restaurant and kitchen management with at least two (2) years in a Management/Supervisory role
• 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
• Business Development: The ability to look for and seize profitable business opportunities; willingness to take calculated risks to achieve business goals
• Innovative: The ability to develop, sponsor, or support the introduction of new and improved method, products, procedures, or technologies Creative in designing insurance packages
• Leadership:  The ability to take charge and offer opinion and direction.