Vacancy Information

Food & Beverage Manager - 5* Hotel - 3 Rosette

Reference Number: 8581

Overview

Sector:
Restaurant/Hotel
Job Type:
Food & Beverage Manager
Salary:
£34,500
Location:
TW20

Description

Benefits Excellent annual Salary plus quarterly Service Charge payments up to £2,500 An additional end of financial year service charge bonus also paid Single healthcare cover 4 weeks holiday rising to 5 weeks with service 8 Bank holidays Free car parking A range of Company Benefits across the Hotel and Group. The Role – Food & Beverage Manager You will report to the General Manager, be responsible and accountable for all food and beverage service areas including; 2 Rosette Restaurant, Cocktail Bar, Wedding and Function Suites, Afternoon Tea Service & Room Service. Your focus will be the consistent delivery of high standards of guest service across all F&B operational areas. Duties include To ensure all F&B service staff are recruited, trained, and developed in line with current and future business requirements and budgets. To ensure all service standards and Mystery Guest Standards are achieved consistently across all FB areas. Ensure the presentation of all F&B areas are clean, safe, welcoming, and appealing with point-of-sale material displayed in line with agreed standards and legislation. Ensure all F&B team members are smart, punctual, polite, courteous and helpful to guests & colleagues at all times. Ensure team have all products and resources to deliver excellent service by an organised process of planning, stock taking, ordering and requisitioning. Ensure the team have excellent product knowledge of all menus. Performance management of the team through, training, coaching and support. Set, implement and maintain F&B Department SOPs. Drive sales through all F&B outlets to support in achieving revenue goals. Monitor guest feedback both personally and through guest comment reporting systems /processes ensuring an appropriate response. Ensure all F&B control procedures are implemented. Ensure that all rotas for F&B departments are prepared to ensure adequate cover while meeting budgetary requirements based on sales Ensure effective beverage management control, through ensuring effective ordering, stock holdings and stock taking and reconciliation of results. Work with the senior team to generate ideas for product development, menu development to increase sales and meeting ever changing guest requirements. Implement and maintain an effective process of communication and briefings to ensure all teams are focused and up to date with current issues, requirements, menus and objectives. Requirements Experience of managing a team of HOD’s & employees with the ability to motivate & inspire Quality restaurant to 2/3 Rosette level and banqueting experience in a similar operation. Experience of service standards development away from the corporate brands. Multi outlet experience on one site. A passion for coaching, training and developing their team. A smart and friendly disposition for guest liaison / Wedding tasting appointments / Hosting events / Duty Management. Team player with internal customers. Proven record of stability in job roles.

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