Job Description

• Reports to: The General Manager
• Directly Supervises: Food and Beverage team

Duties and Responsibilities

• Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures
• Manage all F&B day-to-day operations within budgeted guidelines and to the highest standards
• Establish targets, ensure KPIs are met, ensure policies and procedures are up to date and being adhered to
• Develop the Annual Department Business Plan and Financial Budget
• Responsible for cost control and budget compliance daily
• Together with the Executive Chef, to review cost prices, sources of supply, food and beverage sales, trends, inventories
• Ensure that inventories are kept and maintained properly per defined par-stocks
• Monitor quality of service in the F&B department
• To recommend to the management changes or innovations in plans, policies, procedures, and equipment
• To make sure that all menus are served properly following the restaurant standard of quality and hygiene
• To check that there is an efficient organization of the work for all F&B outlets ensuring that the information is correctly transmitted to all team members
• Conduct performance evaluation and provide feedback
• Identify training and development needs for team members
• Manage conflict and resolve issues with the team

Required Skills or Experience

• Minimum of HND in Catering and Hospitality, Degree in Catering and Hospitality will be an added advantage
• Minimum of 3 years working experience in Food and Beverage operations
• Excellent communication and interpersonal skills
• Strong leadership and management skills
• Ability to work under and meet tight deadlines