Food & Beverage Manager

Operational:

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

• Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

• Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.

• Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

• Ensures that all employees are up to date with the availability of seasonal and new products on the market.

• Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate

Administrative:

• Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

• Oversees the preparation and update of individual Departmental Operations Manuals.

• Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary

Financial:

• Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Ensures that each profit center (e.g. Outlet, Bar, Banquets) is operated in line with maximizing profit while delivering on the brand promise.

• Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

• Coordinates the preparation of the Annual Business Plan for Food and Beverage.

• Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.

• Manages costs proactively based on key performance indicators, working through the respective Heads of Department as appropriate.

• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

• Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximize yield and overall profits in Outlets and Banquets.

People:

• Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.

• Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their employees.

• Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Learning Manager and their Departmental Trainers.

• Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

• Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

• Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.

• Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Feedback the results of the Employee Opinion Survey and ensures that the relevant changes are implemented

Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Assistant Director of F&B, or Senior Restaurant Manager in larger operation. Good operational, administrative and interpersonal skills are a must, and banqueting experience an asset.