Asst FB Manager at Sun International

Job Purpose

• Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction;
• Delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.     

Key Performance Areas

Delivered F&B Plan

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses into impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports
• Collaborate with the F&B Manager to complete a competitor analysis of food and
• Compile action plans for the implementation of approved projects
• Measure ROI and performance on a regular basis
• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the Environment 

F&B Shift Management

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for outlets across the hotel
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources 
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

F&B Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for  the implementation of approved projects
• Measure ROI and performance on a regular basis

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these 

People Management 

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles  to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

Budget management 

• Participate in the preparation of budget forecasts & controls for multiple outlets
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job Requirements

Education

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• 5-6 years in the food and beverage industry of which at least 2 years experience in a supervisory role within the food and beverage environment 

Skills and Knowledge

• Food & Beverage Cost and revenue management
• Food & Beverage Product Knowledge
• Financial management
• Team Planning
• Operational Management
• Product Analysis & Development
• Stock control
• Intermediate Computer Skills
• Micros / Opera is preferred