SCOPE AND GENERAL PURPOSE OF JOB:
To be accountable for all Food & Beverage service areas and staff, ensuring that the standards and service offered to guests is of the highest level. To achieve and maximise on the agreed budget whilst managing and minimising labour costs. To work alongside the Management team to ensure that all opportunities are maximised and that employees are developed in a structured manner; and the customers are offered the highest quality standards and value for money. To maintain and follow procedures in relation to Health & Safety ad Food Hygiene.
ACCOUNTABILITIES:
To establish and implement standards of performance within the F&B service areas of the hotel.
To work with the Executive Head Chef in reviewing menus and standards for all Food Service areas on an ongoing basis, ensuring that the standard consistently meets the expectation of the customer.
To develop good working relationships with suppliers, representatives and customers ensuring Fitzpatrick Castle Hotel maximises sales potential and achieves a high profit margin
To define and pursue F&B revenue opportunities and to control costs within all functions
To work alongside the Director of Sales & Marketing to develop a sales plan for the Bars and Restaurants ensuring growth in all areas
To achieve the agreed budget for all areas, ensuring that all costs and expenditure are controlled at all levels, and to set up purchasing specifications as and when required.
To train, manage and motivate F&B Managers, supervisors and team leaders, and ensure they are constantly developed and challenged
* To be responsible for ensuring that cashing up procedures are followed in all F&B outlets, that cash and cards are reconciled daily and that all discrepancies are investigated and resolved with full disclosure of same to accounts.
* Ensure that all procedures in relation to all safes are fully adhered to
To be responsible for guest care in all F&B areas, dealing with all customer complaints/comments with appropriate follow up/investigation and passing on relevant information to the Deputy Manager
To maintain the correct level of stock in each area at all times, ensuring correct documentation of all stock movement is completed accordingly and that all issues/transfers of stock are recorded
To liaise with suppliers to ensure that best price and deals are negotiated
To ensure the general control environment is strong and to work with accounts to ensure that best practice standards are followed in relation to cash, stock, purchasing etc.
To manage and control beverage and food stock-takes where required, liaising with external stock takers, and to lead the team in investigating variances and ultimately maximising the GP for the Hotel.
To attend meetings as required for GP, labour, operations, forecast etc.
To create an environment which promotes employee morale and to encourage the team to have pride and commitment in their area of work.
To appraise and/or assess all managers and employees on a regular basis.
To carry out effective recruitment of employees within your department along with the Human Resources Manager, and to control labour costs to budget.
To attend Hotel and Group meetings as required, ensuring effective communication at all levels.
To monitor and maintain all checklists and to ensure that all records are up to date for audit purposes and to ensure that F&B staff are fully trained terms of Hygiene (EHO and Food safety Company), Health & Safety & Fire. To maintain a high level of compliance with scoring in the audits. To carry out routine hygiene checks in all F&B areas on a monthly basis
To ensure that all F&B staff are fully trained and aware of Licensing regulations, especially relation to RSA ( Responsible Service of Alcohol).
Management, planning and execution of all events in F&B incorporating operational planning, logistics, liaison with other departments and adherence to budgetary guidelines
To oversee a weekly roster for the F&B areas of the hotel, and for the F&B Duty Managers ensuring that sufficient notice is given to all and paying specific attention to revenue forecasts and labour budgetary guidelines
To monitor and control any and all stock used in the F&B department and to conduct regular stock takes of same and assess breakages and implement a plant to decrease same
To continuously monitor and revise SOP manuals and standards within the F&B areas ensuring they are up to date and applicable to current procedures and market trends
To monitor Timepoint on daily basis to ensure that all F&B outlets are running within the payroll forecast and budget on a weekly and quarterly basis as required.
To be responsible in prepare the yearly F&B budget and quarterly forecast as required and to work with the FC in relation to this in order to understand company expectations
To keep up to date with modern trends in F&B and stay ahead of the market
To implement and oversee the Room Service process to ensure best practice in service standards
To assist in Duty Management cover when needed.
This is not a full and final list of duties and responsibilities, and you may be required to carry out other tasks as directed by Senior Management #J-18808-Ljbffr