JOB DESCRIPTION

POSITION:Operations Manager

DEPARTMENT:Food & Beverage Operations & Hotel

RESPONSIBLE FOR:Food & Beverage Manager

Bar Supervisors

All Management and Staff in the absence of General Manager

REPORTS TO:General Manager

PRIMARY OBJECTIVE OF POSITION

Under the general guidance of the General Manager assess, evaluate and ensure that long term and short term goals of all F&B Operations are met.

To direct and manage all Food & Beverage operations to achieve sales and profitability and quality goals by developing and executing market strategies, controlling costs and providing quality service and product to the customers.

To work closely with the General Manager and the Financial Controller to shape and implement the future strategy for the Resort

To challenge current operations and develop proposals for new concepts

All work will be in line with the hotel’s guidelines and business plan providing leadership to all heads of department and staff in absence of the General Manager.

TASKS, DUTIES AND RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE OPERATIONS GOALS ARE MET

  • Develops, implements and evaluates the hotels food & beverage marketing plan, any general business plans and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability
  • Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotels food and beverage operations are competitive in the market place
  • Conducts inspections of the food & beverage operations to ensure the property is kept in the best condition, ensuring that preventative maintenance programmes are adhered to
  • Participates in the development of recognition programmes for staff, advertising and promotional programmes and campaigns to increase market awareness and penetration
  • Randomly inspects all food & beverage areas to ensure facilitates and equipment are clean, well maintained and approval sought for replacement where necessary
  • Checks the food & beverage outlets reservations list, hotel arrivals list, conference guest list and VIP list to ensure that own staff are aware of VIP guests
  • Is proficient in all food and beverage procedures to be a resource when needed
  • Challenges employees within department to achieve optimum food cost percentage and service per employee
  • Controls and analyses departmental costs on an ongoing basis, takes action to control negative deviation
  • Audits food and beverage services and quality on a regular basis and develops and implements strategies to improve results
  • Plans and co-ordinates in-house activities and package plans with the Executive Head Chef and Sales Team

DIRECT & MANAGE FOOD & BEVERAGE DEPARTMENT TO ACHIEVE FOOD & BEVERAGE GOALS

  • Utilises leadership skills and motivation to maximise employee productivity and satisfaction
  • Monitors hotels overall service and team work daily and makes recommendations for improvement to department heads
  • Selects and develops strategies to improve guest service, food production techniques and efficiency
  • Analyses financial reports relating to food and beverage, and takes corrective action and follow up
  • Prepares mouth end reports for department to include rationales for performance and highlights areas of potential concern and opportunity
  • Manages and co-ordinates pricing and preparation of menus, beverages and wine list by taking the following into consideration:
  • Local requirements
  • Market needs
  • Competition
  • Trends
  • Potential costs and labour costs
  • Availability of food and beverage product
  • Merchandising and promotions
  • Approves all wine purchasing and other food and beverage items in accordance with corporate quality standards
  • With Executive Head Chef, maintains an updated recipe file for all food and beverage items to include:
  • Sales history
  • Sales mix
  • Actual costs
  • Potential costs
  • Par stocks
  • Production time
  • Prepares food and beverage business plans based on input from food and beverage department heads
  • Assists in the development of the hotels annual business plan by developing strategies to increase sales in food and beverage
  • Prepares Business Forecast for food & beverage as directed by General Manager

LAWS, REGULATIONS AND POLICIES

  • Monitors and makes sure the food and beverage departments follow all applicable laws
  • Monitors purchasing practices within food and beverage to ensure maximum quality to lowest possible price
  • Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards

HUMAN RESOURCE MANAGEMENT

  • Screens, interviews, and selects potential Department Heads and Supervisors for the department
  • Assists Line Manager in the selection process
  • Develops and recommends appropriate training to meet guest needs
  • Checks that staff meet and exceeds guest expectations by training and encouraging staff to provide the World Host Service
  • Identifies training needs and makes sure staff receives training, including skills training to provide consistent reliable service
  • Assists Food & Beverage Department Heads to assess training needs and develop their departmental training plans
  • Identifies employees with potential for promotion and or transfer and make appropriate development plans
  • Conducts and guides Department Heads and works closely with Human Resources on the following HR related tasks:
  • Performance Appraisals
  • Coaching
  • Counselling
  • Discipline & Grievance
  • Employee Relations
  • Wage and salary administration
  • Compensation and benefits
  • Succession planning

EMPLOYEE RELATIONS

  • Fosters and develops effective employee relations within department and throughout the hotel
  • Establishes and maintains effective internal communications, including meetings with own department Heads and Supervisors, to ensure optimum team work and productivity
  • Conducts monthly departmental meetings with all food and beverage staff present
  • Looks for ways to motivate and challenge employees

HEALTH & SAFETY

  • Ensures that all potential and real hazards are reported and dealt with immediately
  • Fully understands the hotels fire, emergency and bomb procedures
  • Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
  • Ensures that employees work in a safe manner that does not harm or injure self or others
  • Stimulates and encourages a general awareness of health and safety in tasks and activities carried out
  • Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
  • Ensures the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

MISCELLANEOUS

  • Attends meetings and training required by General Manager
  • Assists colleagues to perform similar or related jobs when necessary
  • Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently
  • Accepts flexible work schedule necessary for uninterrupted service to hotels guests and the hotels directors
  • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective equipment and material to appropriate individual
  • Continually seeks to endeavour and improve the departments efficient operation, and knowledge of own job function
  • Is well updated on and possesses solid knowledge of the following
  • Hotel fire, bomb and emergency procedures
  • Hotel health and safety policies and procedures
  • Hotel facilities and nearby sights of interest and importance
  • Hotels standards of operation and departmental procedures
  • Current licensing relating to own department and the hotel
  • Accepted methods of payment by the hotel
  • Short and long term hotel as well as corporate marketing and promotional programs
  • Corporate clients and clients generating high volume business
  • Deputises for General Manager in his absence
  • Ensures that all department correspondence is responded to within 1 working day of receipt
  • Achieves all mutually agreed deadlines

Signed:______Date: ______

Operations Manager

Signed:______Date:______

General Manager

Operations Manager

May 2017