Food and Beverage Manager AC Hotel Cape Town Waterfront at Marriott International

Position Summary

Reporting directly to the Operations Manager, the successful incumbent is responsible to oversee the Food and Beverage/Culinary Operations which includes both guest and employee satisfaction whilst maintaining the quality and standards in accordance with Marriott International Policies and Procedures within a pressurized environment:

Education and Experience

• Appropriate tertiary qualification
• Minimum 3 year’s experience in a similar position within Food and Beverage within a hotel environment
• Good leadership, communication and interpersonal skills
• Strong planning and organizing skills to meet deadlines
• Effective communication, problem solving, decision making and conflict management skills
• Competency in administration skills - payroll input, staff rostering, inventory control, ordering and training
• Effective planning, assigning and delegations of tasks to meet deadlines
• Ability to work within a pressurized environment,
• Ability to use Initiative and be pro-active and self-driven
• Experience in IR management and disciplinary processes
• Ability to work without supervision and within a team
• Attention to detail pertaining to area of responsibility
• Maintain a neat, clean and well-groomed appearance as per company standards

CORE WORK ACTIVITIES

• Assisting in Food and Beverage Operations
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuousimprovement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Uses coaching skills throughout the property.
• Demonstrates self confidence, energy and enthusiasm.
• Motivates and encourages staff to solve guest and employee related concerns.
• Ensuring Exceptional Customer Service
• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Follows up to ensure complaints have been addressed to the guest's satisfaction.
• Develops a relationship with all guests to build repeated clientele internally and externally.Ensure that the highest standards of services in the FB departments are maintained and developed at all times.
• Responsible for the organizing, planning, directing and managing the cost effective operation of the F&B Department.
• To foresee and budget forecast of cover, revenue and payroll cost for all FB outlets to ensure the most cost effective operations possible without sacrificing service and standards.
• Provide support and guidance to all FB Departments to ensure efficiency throughout the outlets.
• Achieve hygiene, health and safety standard requirements.
• Interviewing, screening and hiring of new employees.
• Appraising performance, recognition and discipline.
• Co-ordinate training programmes and skills enhancement initiatives for FB staff in guest service, safety, hygiene, etc.
• Address and resolve both guest and staff concerns.
• Ordering and quality evaluation of all foods and related supplies and maintaining of appropriate inventory levels.
• Maintain a safe work environment by ensuring high standards of repair, hygiene and safety.
• Oversee all aspects of catered functions as directed
• Complies with all corporate accounting procedures.
• Preparation and compliance in regards to annual Quality and Brand Standard Audit.