Hotel Food & Beverage Manager - Full-time
| Posting date: | 02 May 2025 |
|---|---|
| Salary: | £29,000 to £34,000 per year |
| Hours: | Full time |
| Closing date: | 01 June 2025 |
| Location: | PH10 6NH |
| Remote working: | On-site only |
| Company: | AF Scott & Co |
| Job type: | Permanent |
| Job reference: | FB-FT |
Summary
DUTIES AND RESPONSIBILITIES:
Achievement of budgeted food sales, beverage sales, labour costs and profitability.
Completion of Customer Follow-up calls on a timely basis.
Timely analysis of Food & Beverage Prices in relation to competition.
Participation and input towards F&B Marketing activities.
Entertainment of potential and existing customers.
Preparation of Sales Promotions & Mailings.
Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
Telemarketing to previous clients to inquire about possible future bookings.
Development and maintenance of all department control procedures.
Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
To confirm all details relative to group functions with meeting/banquet planners.
Supervision of daily paper flow including Proposals, and Function Contracts.
Maintenance of Hotel credit policies.
Directly responsible for large function billings and overseeing medium/small function billings with regard to accuracy and timeliness (48 hours)
Evaluation forms must accompany all invoices.
Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
Completion of monthly forecast.
Attendance and participation at weekly F & B meeting and Department Head meeting.
To assist in menu planning and pricing.
Development and maintenance of department manual.
Participation in Manager on Duty shifts as required.
Assure; bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared, the maintenance of bar control policies, completion of requisitions where deemed necessary, completion of weekly schedule and shift duties while: a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
Completion of monthly inventory.
Directly responsible for larger groups…overseeing medium and smaller groups:
Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
Ensuring that services meet customer specifications.
Quality of meeting room set-up.
Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
Responsible for staff training and development.
Ensure all staff have ‘Smart Serve’ certification.
Personnel selection.
Proper hiring procedures followed. For management positions, the HR Manager must join the Restaurant and Bars Manager for all interviews. For line personnel, the Supervisor to the Restaurant and Bars Manager must be present with the Food & Beverage Supervisor.
Proper termination procedures must be followed.
Department meeting being held monthly. General Manager, Supervisors and Human Resources Manager to be notified of meetings in a timely fashion.
High employee retention.
Personal development and growth.
Discipline of personnel when required.
Responsible for overseeing all scheduling within the department.
Participation towards overall Hotel Maintenance and cleanliness.
Achieving service that exceeds expectations.
Overall maintenance of the operation at a level in keeping with the standards prescribed.
Report any deficiencies in equipment and facilities.
Health & Safety
·Notify you Manager of any reason you may not be capable of performing your tasks safely.
·Participate in workplace consultation on matters pertaining to Occupational Health and Safety, as per the hotels agreed arrangements.
·Comply with safe work practices by following Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.
·Attend and actively participate in all OH&S training required of you by the Hotel.
·Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.
·Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
·Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
·Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.
·Be fully conversant with departmental fire and evacuation procedures.
·Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your supervisor and record on appropriate maintenance report form.
·Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers specifications.
Systems & Procedures
·Log and inform your manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
·Follow policies and procedures outlined in the Manual, Departmental Service Standards / Procedures Manual.
Achievement of budgeted food sales, beverage sales, labour costs and profitability.
Completion of Customer Follow-up calls on a timely basis.
Timely analysis of Food & Beverage Prices in relation to competition.
Participation and input towards F&B Marketing activities.
Entertainment of potential and existing customers.
Preparation of Sales Promotions & Mailings.
Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
Telemarketing to previous clients to inquire about possible future bookings.
Development and maintenance of all department control procedures.
Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
To confirm all details relative to group functions with meeting/banquet planners.
Supervision of daily paper flow including Proposals, and Function Contracts.
Maintenance of Hotel credit policies.
Directly responsible for large function billings and overseeing medium/small function billings with regard to accuracy and timeliness (48 hours)
Evaluation forms must accompany all invoices.
Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
Completion of monthly forecast.
Attendance and participation at weekly F & B meeting and Department Head meeting.
To assist in menu planning and pricing.
Development and maintenance of department manual.
Participation in Manager on Duty shifts as required.
Assure; bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared, the maintenance of bar control policies, completion of requisitions where deemed necessary, completion of weekly schedule and shift duties while: a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
Completion of monthly inventory.
Directly responsible for larger groups…overseeing medium and smaller groups:
Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
Ensuring that services meet customer specifications.
Quality of meeting room set-up.
Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
Responsible for staff training and development.
Ensure all staff have ‘Smart Serve’ certification.
Personnel selection.
Proper hiring procedures followed. For management positions, the HR Manager must join the Restaurant and Bars Manager for all interviews. For line personnel, the Supervisor to the Restaurant and Bars Manager must be present with the Food & Beverage Supervisor.
Proper termination procedures must be followed.
Department meeting being held monthly. General Manager, Supervisors and Human Resources Manager to be notified of meetings in a timely fashion.
High employee retention.
Personal development and growth.
Discipline of personnel when required.
Responsible for overseeing all scheduling within the department.
Participation towards overall Hotel Maintenance and cleanliness.
Achieving service that exceeds expectations.
Overall maintenance of the operation at a level in keeping with the standards prescribed.
Report any deficiencies in equipment and facilities.
Health & Safety
·Notify you Manager of any reason you may not be capable of performing your tasks safely.
·Participate in workplace consultation on matters pertaining to Occupational Health and Safety, as per the hotels agreed arrangements.
·Comply with safe work practices by following Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.
·Attend and actively participate in all OH&S training required of you by the Hotel.
·Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.
·Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
·Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
·Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.
·Be fully conversant with departmental fire and evacuation procedures.
·Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your supervisor and record on appropriate maintenance report form.
·Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers specifications.
Systems & Procedures
·Log and inform your manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
·Follow policies and procedures outlined in the Manual, Departmental Service Standards / Procedures Manual.