Food & Beverage Floor Manager

Job Description Delivered F&B Plan Implementation: Develop outlet objectives and deliverables in line with Unit F&B strategy Facilitate the communication and implementation of F&B deliverables for the outlet Conduct risk analysis, impact on short-term profit margins Provide clear delegation of authority and accountability for deliverables Manage and allocate people and operational resources Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Shift Management Put in place staff scheduling and duty allocations to ensure maximum coverage Handle shift briefings / handovers / shift reports Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet Provides feedback and reports back to management on the performance and challenges within the restaurant Manage the control of stock and operating equipment as per SOP for the outlet Product Enhancement Collaborate with the F&B Manager to complete a competitor analysis of food and beverages in property catchment areas including pricing comparisons Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps Measuring ROI and performance on a regular basis F&B Standards & Governance Monitor F&B standards and processes Align practices with new legislative compliance around health, hygiene, safety and the environment Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B adhere to the policy and procedures. Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance People Management and Development Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Manage productivities and payroll costs for the outlet Performance contracting, reviews and development Recruit and resources for talent for positions within the department Onboarding of new staff members Job Requirements Education, Experience and Competencies Required: 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level 5-6 years in the food and beverage industry of which at least 2 years' experience in a supervisory role within the food and beverage environment Food & Beverage Costing, Food & Beverage Product Knowledge. Speciality beverage knowledge - wine, barrister, Team Planning, Operational Management Product Development, Stock control, Intermediate Computer Skills Micros / Opera is preferred Work conditions and special requirements Ability to work shifts that meet operational requirements. Physically able to move operating equipment. Have an open attitude to perform similar functions in alternative outlets due to operational requirements.