Food and Beverage Manager Job Description

<< Back to Previous Page

FOOD & BEVERAGE MANAGER JOB DESCRIPTION


Job Title:
Food and Beverage Manager

Place of Work:
A hotel

Scope and General Purpose:
To supervise and control all catering outlets in a hotel to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.

Responsible to:
General Manager

Responsible for:
All restaurant, room service, banqueting, stores and back of the house staff.  (In some cases the Head Chef will also report to the Food and Beverage Manager).

Liaises with:
Head Chef
Housekeeper
Front of House Manager
Security Manager
Personnel Manager
Maintenance Manager
Accountant

Limits of Authority:
According to each establishment

Main Duties:
•    To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
•    To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.
•    To ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
•    To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
•    To ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.
•    To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
•    To ensure that room service orders are executed promptly and that they comply with the required standards.
•    To ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manner.
•    To ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy.
•    To act as Duty Manager as required.
•    To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
•    To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
•    To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
•    To ensure that company and statutory hygiene standards are maintained in all areas.
•    To attend timeously to customer complaints.
•    To take the necessary steps in the event of theft, burglary or fire.
•    To ensure that reports and administration requirements are timeously submitted.
•    To ensure that the Back of the House Department operates effectively and efficiently.
•    To hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effected.
•    To ensure that fair discipline is effected.
•    To ensure that the causes of staff grievances are investigated and the appropriate action taken.
•    To ensure that fire and evacuation drills are held regularly.
•    To ensure that bands and musicians are available when required.
•    To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised.
•    To ensure that regular stock takes are conducted.
•    To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
•    To ensure that an effective table reservation system is in operation.
•    To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
•    To hold regular staff meetings.
•    To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
•    To attend meetings as required.
•    To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
•    To ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever possible this should be an internal promotion.

Click here to download document.