Food and Beverage Manager at Standard Bank Group

JOB DUTIES:

• Manage the Food and Beverage Outlets and Meeting Room Operations in such a manner that customer satisfaction targets are achieved, that world class facility standards are upheld and a good company image is projected, thus ensuring continued support for FM Portfolio, through delivery of a high quality, consistent F&B product and service.
• Responsibilities include the management of the catering contract, including personnel, oversight of all contract employees and coordination of all services (including specifically the kitchen main & satellite, 8th Floor Executive dining/function area, restaurant & private dining, canteen/staff restaurant, coffee shops, unbranded coffee/tea offering, special functions/events, Vending and Meeting Rooms Operational areas) required for the successful operation of the facility on a daily basis and to deputise for the Building Manager as when required.

OPERATIONAL

• To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
• To ensure that restaurants are clean and well maintained, that table appointments, including flower arrangements are impeccable.
• To ensure that bar operates in accordance with the agreed operating times as stipulated in the agreement with the service provider
• To ensure that pause areas are adequately stocked (vending).
• To ensure that consumable and non-consumable goods are ordered, as per standard to the various outlets and correctly stored.
• Stays abreast of trends in the industry and make suggestions for improvement of the catering operation.
• Ensure that service provider adheres to operating times daily for the canteen i.e. breakfast, lunch bars,

CUSTOMER SATISFACTION

• Ensure that all Food & Beverage Service standards are adhered to at all times, this includes uniforms, minimum staffing levels as agreed with service provider, POS systems
• To attend timeously to escalated customer complaints, with courtesy and professionalism.
• To ensure that entertainment i.e. bands and musicians are available when required
• To ensure outlet operational times are adhered to all time
• To circulate throughout all restaurant, bar, meeting rooms, coffee shops and function rooms, maintaining a high profile with customers and staff

FINANCIAL

• Ensure all invoices are verified and submitted to the relevant Heads for sign-off then submitted Finance department for prompt payment.
• To prepare and submit in the required format all information necessary for budgeting purposes, timeously and accurately
• Ensure that meeting room stats reports and administration requirements are timeously submitted.
• To ensure pricing is adhered to at all times as per agreed prices with the service provider across all offerings
• To ensure monthly operating equipment stock takes are conducted and service provider takes the necessary measures to remedy losses

HEALTH, HYGIENE, SAFETY, ENVIRONMENTAL and QUALITY MANAGEMENT

• To ensure that company and statutory hygiene standards are maintained in all areas.
• To be fully conversant with all statutory requirements regarding a food and beverage operation.
• Develop contingency plans appropriate to various intensities of disaster situations and ensure that staff are trained and familiar with such procedures.
• To ensure that fire and evacuation drills are held regularly

HUMAN RESOURCES

• Provides effective leadership to line, staff and contractor functions through professional human resource and contract management practices thereby maintaining effective working relationships
• To ensure that staffing levels are correct and to agreed standards with the service provider
• To hold regular performance appraisals with direct reports and identifying areas for development and training needs, and ensuring that this training is affected.
• To ensure that fair discipline is effected as and if the need arises, in line with Company Policy and the LRA.

Preferred Qualification and Experience:

• Degree/National Diploma in Hotel/Food & Beverage Management.
• 7 - 10 years in the hospitality industry specifically at senior level within the Food and Beverage department.
• Strong in F&B Control
• Strong on service standards.

Knowledge/Technical Skills/Expertise:

• Management / supervisory / leadership experience;
• Knowledge of the bank’s policies relating to Facilities Management, GRES and Operating models (employee refreshment).
• Exposure to a large, corporate professional operation would be desirable
• Budgetary practices
• Knowledge of and practical implementation of HR related processes and regulations