Announced
14/09/20242 month(s) ago
Job Status
Full Time
Job Type
Employee
Expiration Date
28/10/2024 6 days left
Job Category
Job Title
F&b ManagerJob Presentation
RESPONSIBILITIES AND DUTIES:
- Have a full knowledge of, and practice all of the occupational health and safety guidelines Ensuring security, health and safety is effective; monitoring and implementation of Hazard Analysis and Critical Control Points (HACCP) and Organizational Safety and Health (OSH).
- Continuous review and implementation of Service; Food & Beverage Standards of Procedure.
- Monitor food quality and quantity as it relates to portion control.
- Monitor the entire coffee production process (from purchase, storage, roasting, grinding, packaging and sales).
- Check daily stock levels of all sections to ensure they are enough for each shift.
- Ensure that all team members’ product knowledge and competence to deliver is at an excellent level.
- Ensure all cashiering policies and procedures are followed.
- Ensure all possible controls are in place to deter any cash or stock losses (pilferage).
- Check deliveries to make sure that they meet client expectations.
- Participate in the planning and conducting of theoretical and on-the-job training.
- Ensure the total supervision of all food and beverage team members.
- Promote & sell the restaurant in conjunction with the management & develop opportunities for repeat business.
- Maintain the grooming standards of all employees and disciplining errant behaviour.
- Supervise the maintenance and cleanliness of the facility basing on clean as you go policy to ensure guest comfort.
- Ensure that all wastage items are fully recorded and explained.
- Supervise monthly stocktakes for beverages both coffee and non-coffee together with the cost controller.
- Maintain an open communication line with the executive chef, heads of sections, managers and Directors.
- Perform any other relevant duties assigned by your supervisors.
KEY PERFORMANCE INDICATORS
- Increasing monthly sales by 15%
- Controlled food cost under 31% margin
- Seating Efficiency (hosting, speed of seating, cooking time, service and clearing)
- Positive feedback from clients on customer service and food quality
- Well communicated and implemented Standards Of Procedure
- Well groomed, efficient and motivated staff
- Harmonious working environment for staff
OUTPUTS
- Timely and regular reports to the Chief Operations Officer on:
- Budgetary targets and actual performance
- Monthly sectional requirements
- Training plan and outcomes
- Performance of different staff members and rotational schedules
- Guest feedback
- Menu performance in terms of increasing the daily average check to 30,000/-
- Minutes of outlet or sectional meetings/ activities held
Note: The key performance indicators will be directly linked to your current and future performance evaluation and a basis for management decisions.
How to Apply:
All applications will be received and Reviewed through BrighterMonday Portal by Clicking on the 'Apply Here' section
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