F&B Outlet Manager at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• To control and monitor the staffing levels on a daily basis to ensure that the month to date staffing is kept to budget and managed using the On-Track labour management system.
• To oversee and control staff rostering, permanent and contract, to ensure adequate coverage according to the business levels.
• Ensure through regular monitoring of guest feedback, queries and complaints.
• To report all maintenance and repair problems that require attention to the relevant parties and to ensure
• To participate in monthly stock-takes as and when required.
• In liaison with the Food & Beverage Manager, to ensure that the food and beverage costs are maintained.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Adhere to revenue and cost budgets and plan operational resources accordingly in order to achieve required targets.
• Work with the F&B Manager and the Executive Chef on menu planning and pricing.
• Work with the F&B Manager on creating appropriate wine and beverage lists.
• Responsible for certain reporting deadlines, payroll & rosters.
• Monitor and control various operating equipment, standards and inventories.
• Monitor and control food and beverage costs and variances.
• Assist in all F&B outlets on a regular or semi-regular basis as and when required.
• Monitor the revenue, daily number of covers and the average check of the outlet daily.
• Respond to guest complaints in a timely manner.
• Work with other F&B Outlet Managers and keep them informed of F&B issues as they arise.
• Ensure compliance with the outlet SOP’s.
• In the absence of the Assistant F&B Manager, assist with duty manager shifts.
• Anticipate guests’ needs, respond promptly, acknowledge all guests and resolve complaints, ensuring guest satisfaction.

Requirements

What You Bring:

• Diploma / Degree from a reputable hotel school.
• Must have 3-5 years F&B management experience in a luxury hotel environment.
• Excellent communication and interpersonal skills.
• Knowledge of silverware – advantageous.
• Good knowledge of food cost, employee scheduling and payroll – advantageous.
• Extensive food and beverage product knowledge & working knowledge of general restaurant operations.
• Familiar with point-of-sale computers and software.
• Good financial understanding.
• Good administrative and organisational skills.