The Role: F&B Operations Manager
Reporting to: General Manager / Director of Operations
Oversees all aspects of hotel operation in accordance with company standards, including maximisation of financial performance, guest satisfaction, and staff development within established quality standards. Responsible for the day‑to‑day management of the hotel and its staff. Planning, organising and directing all hotel services, including front‑of‑house (reception, sales & marketing, reservations), food and beverage operations, and housekeeping.
Key Job Aims
* Create a working environment that includes development of colleagues.
* Promote exceptional delivery in customer service.
* Ensure emphasis on achieving revenue.
* All duties are carried out in line with the hotels guidelines and business plan.
* Efficient operation and cost control of all hotel departments and facilities.
* Rooms and public areas consistently maintained to standards of attractiveness, comfort and cleanliness.
* Food and beverage consistently maintained to standards of quality, innovativeness, service and presentation.
* Energy consumption is monitored and minimized.
Accountabilities
Operational
* Maximising hotel revenue and profitability from all market segments.
* Responsible for development and direction of departmental managers to achieve pre‑set goals and targets.
* Responsible for maximising profit opportunities of all outlets in the property.
* Work closely with Group Revenue and Sales to achieve increased revenue per available room, analysing sales figures and devising marketing and revenue management strategies. Meeting budgets and exceeding revenue targets.
* Assist in managing budgets and financial plans as well as controlling expenditure.
* Monitor the performance of the hotel through verification and analysis of guest satisfaction systems and financial reports, initiating corrective action.
* Direct the development and organisation of special events, promotions and creation of packages with the operational heads of department.
* Assist in maintaining and regularly updating company policies to ensure team members adhere to them.
* Promote all company facilities and ensure consistency in brand standards.
* Oversee all food and beverage operations within the hotel.
* Establish and maintain a pro‑active human resource function to ensure employee motivation, training and development in conjunction with HR.
* Manage the Duty Management Team and ensure they are fully trained in all areas of the hotel. Motivate heads of department.
* Ensure good safety practices of employees and guests, assisting in maintaining proper emergency and security procedures.
* Supervise maintenance, supplies, renovations and furnishings; liaise with contractors and suppliers.
* Ensure compliance with licensing laws, health and safety, employment regulations and other statutory regulations.
* Ensure appropriate fire evacuation procedures are in place for all hotel departments, that all hotel employees are aware of them and that regular fire drills are carried out.
Planning and Organising
* Ensure SOPs are in place for all departments, updated frequently and adhered to at all times.
* Ensure all team members attend all required training.
* Develop the design of new programs and campaigns to generate additional sales from various market segments.
* Ensure regular team and departmental meetings are held, minutes recorded, followed up and forwarded for management attention.
* Follow up on client feedback, identify and address potential service shortfalls.
* Oversee hotel printed promotional material including brochures, flyers, special offers and posters, following brand guidelines.
* Work on developing and enhancing the hotel website, collaborating with marketing and web suppliers to increase market share.
* Monitor all factors capable of affecting the hotel tourism business.
* Oversee the annual operating budget, ensuring successful performance by increasing sales and controlling key costs such as payroll, food, beverage and energy costs.
* Ensure all working materials, equipment and areas are maintained in good condition; report faulty/damaged equipment and health and safety concerns immediately.
General
* Interact and communicate with clients, guests and colleagues in a courteous, friendly and professional manner at all times.
* Be fully aware of all company policies and procedures.
* Maintain a consistently well‑groomed and professional appearance and presentation.
* Innovate – develop and implement new ideas that contribute to company success.
* Protect and promote the image of The Address at all times, in print and verbally.
* Manage conflict effectively.
Seniority level
* Director
Employment type
* Full‑time
Job function
* Management and Manufacturing
Industries
* Hospitality
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