Food & Beverage Floor Manager at Sun International

Job Description

Delivered F&B Plan Implementation:

• 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 analysis, 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

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet 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

 Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverages in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Measuring 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 adhere to the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance

People Management and Development

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Performance contracting, reviews and development
• Recruit and resources for talent for positions within the department
• Onboarding of new staff members   

Job Requirements

Education, Experience and Competencies Required:

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level
• 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
• Food & Beverage Costing, Food & Beverage Product Knowledge.
• Speciality beverage knowledge – wine, barrister, Team Planning, Operational Management
• Product Development, Stock control, Intermediate Computer Skills Micros / Opera is preferred

Work conditions and special requirements

• Ability to work shifts that meet operational requirements.
• Physically able to move operating equipment.
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements.