Food and Beverage Manager (Wine Estate)

WE ARE HIRING A FOOD AND BEVERAGE MANAGER

The Food & Beverage Manager is responsible for leading the food and beverage service staff include all the F&B outlets. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

The F&B Manager’s responsibilities shall include, among other things, the following:

Manages service aspects in all food and beverage assigned areas and events.

Manages all F&B outlets to ensure proper room preparation, including set-up of tables, chairs, table settings, glassware, etc.

Confirms that all service staff are in proper uniform and adhere to our appearance standards.

Hires, manages, and trains staff in all technical and non-technical aspects of their role, including Hazendal’s standards of quality and service.

Creates, maintains, and distributes weekly staff schedules and communicates changes as appropriate to all.

Communicates with service and kitchen staff regarding reservations and/or special events

Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the disciplinary code.

Responsible for employee relations issues and reviews incidents with Human Resources.

Completes and administers employee performance appraisals.

Conducts monthly beverage inventories and quarterly china, glass, and silverware inventories.

Opens and closes venues/premises regularly. Responsible for ensuring all doors are secure upon departure and that all lights, equipment, doors, etc. are turned off or locked.

Able to effectively control the Food & Beverage cost.

Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.

Prepare variance analysis for food & beverage and communicate with relevant parties.

Check and verify voids, discounts, complimentary sales, staff meals, and staff discounts, and all charges on accounts on POS system.

Check the cost of sales in all F&B outlets and ensure that the costs are within budget.

Check the menu pricing on the POS systems and ensure the correct prices are loaded.

Check that the restaurant and deli complete their daily stock entry.

Continuously study weaknesses in F&B control implemented at Hazendal and provide improvements.

Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.

Responsible for the monthly F&B Report and distributing it to management.

Responsible for surprise spot checks at all F&B outlets.

Participate in stock taking.

Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labour costs following demand patterns, budget and local labour laws.

Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.

Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”.

Protects Hazendal Wine Estate, members and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies, including confirming legal drinking age and discontinuing service to intoxicated guests.

Maintains member and guest satisfaction by handling inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure guest satisfaction and repeat business.

Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations.

Ensures a pleasant dining experience in all venues by collaborating with Culinary Director in the creation of menus and menu pricing as requested.

Communicates and teams well with other departments (Banquet/Functions), ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.