Food & Beverage Manager
Posted 4 days ago
- Birling Gap, East Sussex
- Any
- External
- Expires In 3 months
Food & Beverage Services Manager
Location: Eastbourne
Salary: £32,000
Key responsibilities
* The day-to-day operation of the Food & Beverage Operation to include C&B, Restaurants, Room Service, Lounge and Bars
* Always maximise F&B sales
* Management of the department’s diary ensuring maximum covers at peak periods
* Stock control and stock taking
* Staff scheduling in line with the business
* Drive sales using incentives and promotions to compliment the experience
* Training and development of the Food & Beverage team to deliver sales led and guest satisfaction culture.
Due to the nature of our business, you will be required to work evenings, weekends and bank holidays, so flexibility is key.
Sales, Hospitality & Service
- To maximise the sales within the department with training and product awareness to enable the team to upsell with confidence and subtlety.
- To always provide the highest quality of guest service and hospitality by all members of the team.
- To manage the smooth and efficient organisation of the department by ensuring all guests receive a prompt and efficient service which adheres to our hotel standards.
Financial Management
* Always operate a profitable outlet by maximise sales in all areas of the department and controlling all stock levels and consumables within the department.
* Manage staffing in line with business and with the Exec Chef deliver a maximum F&B wage percentage
* Forward plan the operation to coordinate the entire business activities of the Department to ensure effective cost control at al times.
* To manage the staff holidays to fall in line with anticipated lower business periods.
* Achieve the budgeted KPI’s for the department.
* Maintain, take care and store correctly all equipment within the Department and therefore reduce the costs of replacement.
Communication
* To liaise with Reception and Reservations to ensure all bookings are recorded in the on-line booking platform accordingly.
* Establish effective daily communication with hotel.
* Ensure that all relevant guest queries are handled within the timeframe as laid down in the company policy.
* Lead effective pre-service briefings so the entire service team are aware of numbers booked and special occasions being celebrated.
* Have a proficient knowledge of IT systems including Outlook, Word and Excel.
Training
* To be aware of the training standards required by Investors in People and be committed to develop and instigate the training standards necessary to enable the hotel to retain and maintain our successful assessment annually.
* In liaison with the Food & Beverage Manager produce a training plan for your department.
* Ensure any Trainees or Apprentices are carefully supervised and their training and development requirements are fulfilled
* Regularly organise cross training opportunities for all hotel F&B employees or anyone else who shows an interest.
* Ensure the Standards of Performance Manuals are created and kept up to date and that all departmental training is recorded, effective and based on the SOP Manuals.
* Ensure all new employees attend a departmental induction on their first day of employment so they receive relevant training/information regarding our sales & service culture, hotel information, the Licensing Act, health and safety and fire procedure.
* Maintain accurate training records for all employees within Fourth Hospitality.
* Ensure all members of the Food & Beverage Team attend the statutory H&S training as required, including but not limited to, Food Safety, Manual Handling, Fire Training.
Health & Safety
- Ensure that all employees work within a safe and secure environment by complying with H&S legislation liaise closely with the hotel’s third party H&S consultants and attend H&S meetings as required.
- Ensure all equipment complies with Health & Safety standards and any faults in equipment are repaired in a timely manner of removed from operation if required.
- To carry out risk assessments of all work procedures in the areas for which you are responsible so that any present or future hazards are controlled or eliminated.
- Report any accidents or injuries to the Duty Manager. Ensure accurate details of this incident is recorded in writing and passed to the Duty Manager.
- Ensure that all areas supervised and comply with Food Safety standards of cleanliness
- Ensure that all appropriate Health & Safety issues are communicated to the Deputy Manager - Operations.
Planning and Organising
- To attend the morning meeting when available, the weekly Function Details meeting, HOD meetings and Food & Beverage Meetings.
- Ensure First 3 month and yearly appraisals are carried out with all staff in line with the company policy.
- Motivate, train and mentor all staff in order that we achieve the set goals and KPI’s within the budget and business plan.
- Ensure Fourth Hospitality, our time management system, is used effectively to assist with wage cost control and is kept updated on a daily/weekly/monthly basis.
Job Type: Full-time
Pay: £32,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parkingOn-site parking
Schedule:
- Monday to Friday
- Weekend availability
Supplemental pay types:
- Tips
Experience:
- Supervising experience: 1 year (required)
- Restaurant management: 1 year (required)
- Bar management: 1 year (required)
- Hospitality: 1 year (required)
- Customer service: 1 year (required)
- Management: 1 year (required)
Location: Eastbourne
Salary: £32,000
Key responsibilities
* The day-to-day operation of the Food & Beverage Operation to include C&B, Restaurants, Room Service, Lounge and Bars
* Always maximise F&B sales
* Management of the department’s diary ensuring maximum covers at peak periods
* Stock control and stock taking
* Staff scheduling in line with the business
* Drive sales using incentives and promotions to compliment the experience
* Training and development of the Food & Beverage team to deliver sales led and guest satisfaction culture.
Due to the nature of our business, you will be required to work evenings, weekends and bank holidays, so flexibility is key.
Sales, Hospitality & Service
- To maximise the sales within the department with training and product awareness to enable the team to upsell with confidence and subtlety.
- To always provide the highest quality of guest service and hospitality by all members of the team.
- To manage the smooth and efficient organisation of the department by ensuring all guests receive a prompt and efficient service which adheres to our hotel standards.
Financial Management
* Always operate a profitable outlet by maximise sales in all areas of the department and controlling all stock levels and consumables within the department.
* Manage staffing in line with business and with the Exec Chef deliver a maximum F&B wage percentage
* Forward plan the operation to coordinate the entire business activities of the Department to ensure effective cost control at al times.
* To manage the staff holidays to fall in line with anticipated lower business periods.
* Achieve the budgeted KPI’s for the department.
* Maintain, take care and store correctly all equipment within the Department and therefore reduce the costs of replacement.
Communication
* To liaise with Reception and Reservations to ensure all bookings are recorded in the on-line booking platform accordingly.
* Establish effective daily communication with hotel.
* Ensure that all relevant guest queries are handled within the timeframe as laid down in the company policy.
* Lead effective pre-service briefings so the entire service team are aware of numbers booked and special occasions being celebrated.
* Have a proficient knowledge of IT systems including Outlook, Word and Excel.
Training
* To be aware of the training standards required by Investors in People and be committed to develop and instigate the training standards necessary to enable the hotel to retain and maintain our successful assessment annually.
* In liaison with the Food & Beverage Manager produce a training plan for your department.
* Ensure any Trainees or Apprentices are carefully supervised and their training and development requirements are fulfilled
* Regularly organise cross training opportunities for all hotel F&B employees or anyone else who shows an interest.
* Ensure the Standards of Performance Manuals are created and kept up to date and that all departmental training is recorded, effective and based on the SOP Manuals.
* Ensure all new employees attend a departmental induction on their first day of employment so they receive relevant training/information regarding our sales & service culture, hotel information, the Licensing Act, health and safety and fire procedure.
* Maintain accurate training records for all employees within Fourth Hospitality.
* Ensure all members of the Food & Beverage Team attend the statutory H&S training as required, including but not limited to, Food Safety, Manual Handling, Fire Training.
Health & Safety
- Ensure that all employees work within a safe and secure environment by complying with H&S legislation liaise closely with the hotel’s third party H&S consultants and attend H&S meetings as required.
- Ensure all equipment complies with Health & Safety standards and any faults in equipment are repaired in a timely manner of removed from operation if required.
- To carry out risk assessments of all work procedures in the areas for which you are responsible so that any present or future hazards are controlled or eliminated.
- Report any accidents or injuries to the Duty Manager. Ensure accurate details of this incident is recorded in writing and passed to the Duty Manager.
- Ensure that all areas supervised and comply with Food Safety standards of cleanliness
- Ensure that all appropriate Health & Safety issues are communicated to the Deputy Manager - Operations.
Planning and Organising
- To attend the morning meeting when available, the weekly Function Details meeting, HOD meetings and Food & Beverage Meetings.
- Ensure First 3 month and yearly appraisals are carried out with all staff in line with the company policy.
- Motivate, train and mentor all staff in order that we achieve the set goals and KPI’s within the budget and business plan.
- Ensure Fourth Hospitality, our time management system, is used effectively to assist with wage cost control and is kept updated on a daily/weekly/monthly basis.
Job Type: Full-time
Pay: £32,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parkingOn-site parking
Schedule:
- Monday to Friday
- Weekend availability
Supplemental pay types:
- Tips
Experience:
- Supervising experience: 1 year (required)
- Restaurant management: 1 year (required)
- Bar management: 1 year (required)
- Hospitality: 1 year (required)
- Customer service: 1 year (required)
- Management: 1 year (required)
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