What will I be doing?

As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards:

• Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre.
• Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved.
• Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives.
• Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
• Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
• Monitor all costs and recommend measures to control them.
• Ensure that the department operational budget is strictly adhered to.
• Ensure that all outlets and banquets are managed efficiently according to the established concept statements.
• Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary.
• Monitor and control vacation planning for the department.
• Monitor, control and minimize overtime for the department.
• Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual.
• Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements.
• Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary.
• Handle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols.
• Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity.
• Establish a rapport with guests. maintaining good customer relationship.
• Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers.
• Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
• Conduct monthly departmental meetings and daily operations briefings with Outlet Managers.
• Maintain good working relationships with colleagues and all other departments.
• Have complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within.
• Train and develop Outlet Managers so that they are able to operate independently within their own profit centres.
• Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers.
• Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager.
• Conduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers.
• Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
• Have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
• Be the key person in driving the hotel’s Food Safety Management System (FSMS).

What are we looking for?

A Food & Beverage Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurants with high standards.
• Good command in English, both verbal and written to meet business needs.
• Working knowledge of mathematics.
• Familiar with computer systems.
• Relevant knowledge of food and beverage.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills.
• Strong leadership, people management and training skills.
• Guest oriented and able to confidently build and exceed service standards.
• Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
• Strong interpersonal skills and attention to details.
• Key strengths (under the 9 competencies) in people management communication and planning.
• Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect.
• Able to work under pressure and deal with stressful situations during busy periods.
• Able to walk, stand, and /or bend continuously to perform essential job functions.