JOB DESCRIPTION Food and Beverage Manager

JOB DESCRIPTION

Food and Beverage Manager

Responsible to: Facilities & HR Manager and Venue Director

JOB PURPOSE

Implementing the business objectives and the overall Management of the catering operation for The

Management Centre venue, to include the 1884 Restaurant & Bar and the Costa Coffee Shop as well as all

aspects of conference and banqueting at The Centre.

Providing a high standard of food and beverage service.

Identifying and developing commercial opportunities to maximise income.

Delivering consistent, exceptional service ensuring the needs of all customers are met.

A: Main Duties

Commercial

 Taking responsibility for the daily operations of the Front of House and Kitchen teams at The

Management Centre

 Attending weekly venue operations meeting to provide catering updates

 Develop the business plan and identify commercial opportunities to maximise income and deliver

budgets

 Proactively seek new and innovative opportunities to improve the customer experience

 Actively keep abreast of industry knowledge and concepts.

 Supporting the production and costing of menus and new dishes for the restaurant and special events

 Planning new promotions and initiatives, and contributing to business development

 Checking event bookings volumes and the allocation of resources and staff through weekly planning

and rotas

 Front of house role to include overseeing of restaurant dinner service

Staff Management

 Assist in the recruitment, selection and training of new catering staff

 Identify training, mentoring & personal development needs for catering staff

 Lead and coach a team of staff to ensure that all required tasks are completed.

 Ensure all prescribed business processes and procedures are fully briefed and followed and that

monitoring procedures are robust.

 Lead by example and ensure that the team is motivated to deliver customer focused and sales driven

service

 Effectively roster staff so that optimum service levels can be achieved

 Address any performance and competency issues relating to staff and follow appropriate disciplinary

procedures through to authorised levels.

Service Delivery / Product

 Develop and maintain customer service standards so ensuring that the highest standards of service

are achieved. Promote a truly customer focused working environment.

 Identify what the customers need and work to deliver.

 Provide the Venue Director with innovative suggestions for improvement of service quality.

 Ensure that effective customer feedback mechanisms are understood and used by all staff and that

suggestions for service improvements are passed to the Venue Director.

 Ensure that all staff are trained in service delivery and understand the service culture required. Record

all training on staff training records.

 Monitor products and ensure that they are to specification and that they are consistent.

 Be responsible for food production as required.

 Address any issues of none compliance to service standards.

Financial / Administration

 Establishing and maintaining supplier contracts, while locally sourcing quality produce and ethically

produced food will be key consideration

 Liaising with suppliers and clients

 Negotiating contracts with customers and offering support to the events team at the venue

 Overseeing the catering software system, including RezDiary Restaurant booking system, pricing and

stock control

 Use financial data to ensure optimum financial performance within prescribed budget. Undertake

proactive management and monitoring of performance

 Keeping financial and administrative records as required

 Adhere to effective security and financial procedures including opening, closing, month-end inventory,

and cost monitoring.

 Ensure all information needed for invoices for groups, conferences and functions is recorded, completed

and passed to the relevant persons.

 Ensure all monies are accounted for, any change orders are completed and that all monies are banked.

 Effectively roster staff to ensure that budgeted costs are not exceeded and steer sales to ensure that

budgeted percentages are achieved.

 Effectively monitor and maintain stock of food and liquor and ensure that all stock is secured.

 Ensure that stock is rotated and that all wastage is accounted for.

 Compile forecasts to assist in completion of budgets and provide the Financial Controller with accurate

financial data.

Operational / Health and Safety

 Maintain a clean and safe environment for customers by adhering to licensing laws, Food Safety and

HACCP policies.

 Responsible for the EHO compliance at the venue for the purpose of audit

 Act as the nominated person on behalf of the Designated Premises Supervisor in the capacity of a

Personal License Holder when required

 Ensure that local and statutory procedures are implemented and adhered to.

 Ensure that all staff are trained on all statutory procedures and that records of training are kept.

 Communicate all necessary information to all staff.

 Carry out daily inspections of premises and equipment to ensure that a state of good repair is

maintained.

 Report any large budgetary impact maintenance or major issues to the Facilities & HR Manager.

Any other duties that might reasonably be expected from the post holder.

B: Requirements & Personal Attributes

 BTEC, OND or equivalent qualification in a relevant subject

 Intermediate Food Safety Certification

 Computer literate (Microsoft Office, Rezlynx, Epos)

 Personal License Holder

 Candidates should possess relevant industry experience at management level to meet the

requirements of this role

 Experienced and proactive manager with a proven record of effective commercial management

 Business and customer focussed outlook and be able to identify and seek opportunities to deliver

results.

 Experience of dealing with senior members of staff on matters of sensitivity and confidentiality.

C: Experience / Knowledge

 Minimum 2 years management experience

 Proven and effective experience of managing in a commercial catering operation

 Effective financial management and budget controls

 Effective leadership, decision making, coaching, delegation and motivation skills.

 Experience in providing a service for a variety of customer types

 Ability to identify commercial issues and provide and deliver solutions in a timely manner

 Ability to deliver consistently exceptional service levels

 Proven ability to develop and produce a food offer which relates to the style and requirement of the

individual facility.

 Ability to identify marketing needs to deliver on commercial, service and financial plans

 Work on development of the business plan

 Excellent written and oral communication skills

 Demonstrate ability to embrace change and build effective team work

 Ambitious and flexible with the ability to set clear and achievable goals

 Excellent organisational skills and the ability to handle a varied and demanding workload.

D: Key Skills

 Customer Service

 Attention to Detail

 Inspirational Leadership

 Management Skills

 Organisational Skills

 Problem-Solving Skills

 Good Communication Skills

E: Additional Information:

This is a full‐time post.

F: Salary

Salary subject to experience.