Food and Beverage Duty Manager (LSW_DutyManager) at Dream Hotels & Resorts

Job Overview:
As a Food and Beverage Duty Manager, you play a key role in overseeing the food and beverage operations within the Little Switzerland Resort. Here is an overview of the job role:

• Team Leadership: Supervise and lead a team of food and beverage service staff, including waiters, bartenders, host/hostesses, and other personnel, by providing guidance, training, and support to ensure high-quality service delivery.
• Customer Service: Ensure exceptional customer service by interacting with guests, addressing their needs and inquiries, handling feedback and complaints, and ensuring a positive dining experience for patrons.
• Shift Management: Oversee daily operations during shifts, including opening and closing procedures, staff assignments, scheduling breaks, monitoring service flow, and maintaining service standards.
• Ordering and Inventory: Assist in managing inventory levels, placing orders for food, beverages, and supplies, monitoring stock levels, and ensuring proper storage and rotation of inventory to minimize waste and maintain cost control.
• Quality Control: Monitor food and beverage preparation, presentation, and service to ensure quality standards are met, recipes are followed accurately, and health and safety regulations are adhered to.
• Training and Development: Provide training to staff on service standards, product knowledge, menu items, upselling techniques, and customer interaction to enhance their skills and ensure consistent service quality.
• Cash Handling and Reporting: Supervise cash handling procedures, process payments, reconcile cash drawers, prepare daily sales reports, and ensure accuracy in financial transactions.
• Event Coordination: Assist in coordinating and overseeing special events, private functions, banquets, and catering services, ensuring that client expectations are met and that events run smoothly.
• Health and Safety Compliance: Ensure compliance with health, safety, and sanitation regulations in the workplace, including food handling practices, cleanliness standards, and safe working conditions for staff.
• Communication and Collaboration: Maintain open communication with kitchen staff, leadership, and other departments to coordinate service flow, address issues promptly, and work collaboratively to achieve operational goals.

THEORETICAL KNOWLEDGE AND QUALIFICATIONS:

• Matrix certificate or similar qualification.
• Proven food and beverage leadership experience in a similar position of more than 3 years in a 4-star establishment.
• Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex

Deadline:12th August,2025