Posted on :
27 Jan, 2011
27 Jan, 2011
The department F&B Service consists of the F&B outlets: restaurant, bar and conference rooms. Engaged in the department are: Restaurant Manager, Supervisors F&B and staff F&B Service.
Reporting to the Head of the F&B Division, the Branche Manager will:
Provide an efficient and optimal performance of all Food and Beverage duties.
Develop activities to generate maximum revenues for the hotel.
Perform the food and beverage activities and process/control the daily administrative information.
Duties and responsibilities
Act as a host and manage the activities in the various F&B outlets.
Plan, delegate the control on activities and provide rosters based on expected occupation and worksheets.
Coordinate, execute and control mise en place, maintenance of equipment, see to correct layout of the F&B outlets, neatness of the furniture, condition of service, cutlery and glassware.
Provide any direction and instruction if correction is necessary, if need be through the F&B supervisors.
Quality management and management of hospitality standards (amongst others ANWB quality control, guest survey) according to the company policy.
Manage guest service within all F&B outlets.
Ensure strict financial management within the Restaurant and it’s outlets
To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
To ensure that all stocks and supplies are requested in a timely manner, correct stock levels maintained and stored under optimum conditions.
To give feedback on guest letters and comments.
Required Skills or Experience
A 1st Degree in Hotel Management or from an accredited and recognized institution with at least 3 years post qualification working experience in the Food and Beverage service operations.
HND in hotel management from an accredited and recognized institution with at least 5 years post qualification working experience in the Food and Beverage service operations.
Offer valid till: 03 Apr, 2011