Food & Beverage Operation Manager (Only F&B Candidates)

The job holder is required to take full responsibility in these areas:

1. Operational management:
- Work, and develop to ensure that the operational F&B team can deliver the highest quality product of the brand, and the highest financial return
- Develop, implement and evaluate systems of control, developing and updating standards
- Be responsible for maintaining and helping enforce the agreed brand standards for each outlet by conducting and managing monthly audits (both internal and external)
- Work closely with Restaurant/Outlet Managers to ensure precise par levels are available and well kept to ensure the smooth operation of the Restaurants
- Oversee the inventory and keeping financial records of purchases and sales
- Manage and monitor expenditure and budget setting each year
- Ensure relevant information is passed on to Restaurant Management team
- Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
- Constantly review the product range to ensure that all key brand standards are maintained

2. People management:
- Be responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality
- Manage the incentive scheme, allocating and verifying spending and assisting in report analysis on sales & revenue
- To operate within efficient headcount budgets for each season, tracking appropriate labor cost
- Develop and monitor subordinates in obtaining the highest standards of service and client care, and will take responsibility for the training, development, and monitoring of the performance of all staff
- Champion a training culture within the F&B team to ensure succession planning, and a culture that exceeds the very best the brand has to offer
- Provide constant leadership, counseling, advice, and feedback to their peers
- The job holder must provide an environment of openness and trust, with constant feedback and performance coaching

3. Business management:
- Assist in the planning and implementation of new ideas and menu specifications each season, working closely with the respective team to ensure they fit with brand concept guidelines and are to the high quality our guests expect
- Be conversant in the latest trends in food nutrition for our target guests and contribute to the ongoing nutritional developments
- Oversee the operational planning and execution of special events to ensure success
- Liaise with the Marketing team to collate and respond to all guest correspondence, ensuring this is communicated to the entire F&B team, where appropriate

Attributes:
- Prefers a healthy lifestyle
- Solution-oriented and driven to excellence
- Highly customer-service oriented
- A food enthusiast and up to date with the latest trends in food nutrition
- willing to work long and perhaps erratic hours, which may include nights, weekends and holidays
- Presentable and confident

- Health and safety standards and procedures
- Quality control
- Client care/Guest Relations
- Recruitment and training
- Financial reporting and stock and inventory control
- Good sense of business planning

- Competitive salary, bonus and, benefits
- Comprehensive health insurance program
- Training, development and promotion opportunities (vertically and horizontaly)

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