FOOD & BEVERAGE MANAGER
JOB PURPOSE
TO ENSURE SERVICE DELIVERY AT EVERY POINT OF SALE IN THE FOOD AND BEVERAGE DEPARTMENT. HE OR SHE THEREFORE SUPERVISES AND CO-ORDINATES THE FOOD AND BEVERAGE DEPARTMENT.
KEY RESPONSIBILITIES
• TO ENSURE THAT THE CUSTOMER PROMISE IS DELIVERED AND THAT CUSTOMERS ARE SATISFIED WITHIN THE FRAMEWORK OF FINANCIAL TARGETS SET.
• TO ENSURE THAT GUESTS RECEIVE HIGH QUALITY SERVICE
• TO ENSURE THAT THE APPLICABLE REGULATIONS ARE COMPLIED WITH
• TO BE RESPONSIBLE FOR HIS OR HER OWN RESULTS
• TO OPTIMISE THE SUPPLY CHAIN AND THE USE MADE OF RAW MATERIALS
• BE THE HOST AND COMMUNICATE WITH GUESTS
• ORGANISE THE RESTAURANT TEAM: THEIR TASKS, SCHEDULES AND INFORMATION MEETINGS
• STAFF MANAGEMENT: RECRUITMENT, TRAINING, EVALUATION AND PROMOTION
• MONITORING CUSTOMER SERVICE LEVELS
• ENSURE THE QUALITY OF SERVICE AND SERVICE PROVISION
• MAXIMISE RESTAURANT OCCUPANCY
• ENSURE ON-GOING PROFITABILITY AND HAVE KNOWLEDGE OF FINANCIAL MATTERS
• INCREASE RESTAURANT SALES
ENTRY REQUIREMENTS
SKILLS
• TEAM MANAGEMENT, LEADERSHIP & TEAM PLAYER
• A LIKING FOR ORGANISATIONAL WORK
• EFFECTIVE MANAGEMENT: DELIVERING PROFIT CENTRE PROFITABILITY
• SALES ABILITY
• ADAPTABILITY: COPING WITH THE DIVERSITY OF CUSTOMERS AND THEIR NEEDS
• THOROUGHNESS
• SENSITIVITY TO CUSTOMERS: GOOD RELATIONSHIP SKILLS
• SPIRIT OF INITIATIVE
• FINANCIAL AWARENESS
• MANAGEMENT: MANAGING PRIORITIES, THE ABILITY TO LISTEN, STRESS MANAGEMENT, TEAM MOTIVATION
• RECRUITMENT
• SALES ABILITY
• ABILITY WITH FIGURES AND THE ABILITY TO MANAGE A PROFIT CENTRE
• MULTI-SKILLED
• SENSITIVITY TO CUSTOMERS
• ABLE TO DELIVER TRAINING AT ALL LEVELS
• HAVE UNDERSTANDING OF IT ISSUES IN RELATION WITH THE POST
• THOROUGHNESS
• DYNAMISM/GOOD RELATIONSHIP SKILLS: MAINTAINING THE IMAGE OF THE RESTAURANT
QUALIFICATIONS
• A-LEVELS (PROFESSIONAL) IN SERVICE-RELATED SUBJECTS
• SIGNIFICANT FOOD AND BEVERAGE EXPERIENCE (5 YEARS)
• EXPERIENCE OF WORKING IN POSITIONS OF HIGH RESPONSIBILITY IN THE HOTEL OR FOOD AND BEVERAGE SECTORS AND MANAGING TEAMS OF AT LEAST 20 STAFF
• 2 YEARS FURTHER EDUCATION IN HOTEL/FOOD AND BEVERAGE STUDIES TO BTS/HND STANDARD OR SIMILAR
• SIGNIFICANT EXPERIENCE OF RESTAURANT MANAGEMENT
BAR WAITER/WAITRESS (TRAINEE)
JOB PURPOSE
TO UNDERTAKE THE FOLLOWING TASKS:
• ARRANGING THE BAR/LOUNGE AREA
• WELCOMING AND SERVING BAR/LOUNGE GUEST WITH DRINKS AND AFTERNOON TEA ETC
• TIDYING THE BAR AREA AFTER BAR SERVICE/AFTERNOON TEA
THE BAR WAITER/WAITRESS FORMS THE CONTINUOUS LINK BETWEEN THE BAR AND THE BAR LOUNGE. THEY SHALL UNDER GO TRAINNG FOR 3MONTHS WITH ACCOMODATION AND FEEDING.BUT IF U ALREADY HAVE EXPERIENCE,U WOULDNT NEED TO GO THROUGH TRAINNING UPON MANAGEMENT'S DECETIO AND INTERVIEW
KEY RESPONSIBILITIES
• TO WELCOME BAR/LOUNGE GUESTS AND TAKE THEIR ORDERS
• TO ENSURE THE GUESTS RECEIVE HIGH QUALITY SERVICES AND SERVICE PROVISION
• TO ENSURE THAT HEALTH AND SAFETY AND PROCEDURES ARE RESPECTED (ESPECIALLY HACCP)
• TO KEEP THE BAR/LOUNGE AREA CLEAN AND TIDY
ENTRY REQUIREMENTS
SKILLS
UNDERSTANDING BASIC RULES AS THEY APPLY TO:
• HYGIENE
• STORAGE
• POLITENESS
• TEAM WORKING
• SALES ABILITY
• THE ABILITY TO LISTEN: UNDERSTANDING HOW TO DETECT CUSTOMER NEEDS
• ATTENTION TO DETAIL
• SENSITIVITY TO CUSTOMERS: GOOD RELATIONSHIP SKILLS
• PHYSICAL AND MENTAL RESILIENCE
• THOROUGHNESS
• ORGANISATION: MULTI-SKILLED
• ADAPTABILITY/REACTIVITY
• GOOD TIME-KEEPING
QUALIFICATION
• GOOD PERSONAL PRESENTATION
• GOOD ENGLISH WOULD BE AN ADVANTAGE
A PROFESSIONAL CHEFF WITH ATLEAST 5YEARS EXPERIENCE IS ALSO NEEDED
IF YOU MEET UP TO THE REQUIREMENT, KINDLY SEND YOUR APPLICATION AND CV TO
alapanla2003@yahoo.com WITH THE POSITION APPLYING FOR AS THE SUBJECT OF THE MAIL WITHIN 2WEEKS OF THIS POST
