Food and Beverage Floor Manager at Fairmont Hotels & Resorts

Job Description

Scope of Position:

• Responsible for daily shift operations and supervision of staff. Position assists with promoting the Bar, maintaining high standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Assist Manager with training needed to accomplish goals, then implements plan.

Responsibilities

• Managing the daily operation by supporting both the restaurant manager as well as the supervisors.
• Prioritizing the guest and ensuring team follow through with LQA standards to ensuring seamless service and guest satisfaction.
• Coordinating and running the reservations system Dineplan by ensuring full guest information is recorded, following up with deposits and refunds.
• Drafting floor plans for groups, for busy breakfast and busy operations.
• Drafting PARs and ensuring stock related responsibilities are strictly followed.
• Guiding and delegating as much as possible to the Departmental trainers, allowing them to grow and feel empowered.  
• Cash handling and daily reporting of revenues as per hotel SOP’s, ensuring follow up emails are send when cash payments are taken
• Teams scheduling and assisting with leave planning
• Ensuring checklist and staff responsibilities are followed through by communicating and holding supervisors accountable
• Responsible for the safe opening and closing of the restaurant.
• Teaming up with the culinary team on menus, service, and product availability.
• Responding to Finance related emails with proper handover at the end of shift for open beverage/food and consumption.
• Ensuring billing/micros spot checks are done during operation.
• Handling team counselling for underperforming staff members
• Assisting with probation reviews and team development
• Punctual, efficient, and courteous at all times with guests and fellow Team Members alike
• Handles all guest complaints immediately, courteously and satisfactorily.
• Daily reporting of revenues as per hotel SOP’s ensuring handover is send at the end of the shift
• Attends all scheduled food and beverage and other relevant meetings when required.
• Take extreme care with personal grooming in order to maintain a consistently high level of professional appearance and monitors service personnel’s appearance and grooming.
• Develops training plans in the Bar, especially on the Cocktail side, Bar Hygiene reports and Bar SOPs for set up and closing. 
• Running the daily operation ensuring seamless service and guest satisfaction.
• Ensuring the restaurant/bar area are H&S compliant for each shift
• Running the daily briefing for the restaurant/bar team and promoting daily specials and upselling techniques 
• Supporting with Food & Beverage stock takes both OE and Beverage; ordering of stock and stock counts
• To ensure that all responsible service of alcohol procedures are practiced at all time
• Beverage PAR and Stock control
• Support the Supervisor with training of food and beverage menus.
• Responsible for the safe opening and closing of the restaurant
• Maintains efficient operating procedures for the outlet’s point of sale cashiering computer system, ensuring accuracy and balancing of till and the department cash float.

Qualifications

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma 
• International experience would be advantageous.
• Minimum of 2-3 years progressive management experience in a luxury hotel related field. 
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation.
• Prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills.