AH 402977 - Restaurant and Function Manager

4 months ago214 views
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General Details
Advertised By:Agency
Job Type:Contract

Employer Description

A Historic Country Hotel (sleeps 60) with Restaurant and Function Facilities for up to 1000 guests (remaining guests are accommodated in other properties in the town) located in a beautiful remote town in the Eastern Cape. (Roughly 3 hours from Port Elizabeth)

Job Description

Restaurant and Function Manager

A Historic Country Hotel (sleeps 60) with Restaurant and Function Facilities for up to 1000 guests is looking for a Restaurant and Function manager to work closely with other team members in a supportive and flexible manner, focusing on the overall success of the hotel, restaurant, functions and events to the satisfaction of all guests.

Key responsibilities would be:
Responsible for the profitability of the F&B department through the control over the following processes.
Maintenance and control of all food and beverage procurement, goods receiving, storage, issuing stock taking, stock analysis, stock control and stock security procedures.
Accumulation analysis of food and beverage revenues.
Control over labour costs.
The carrying out of regular audits on all point-of-sale policies and procedures, chit control, cash controls, revenue accumulation and banking procedures.
Accurate costings and pricing strategies performed on all menu and beverage items to ensure budgeted GP margins are being achieved while maintaining market related pricing structures.
Improvement of turnover through the running of regular promotions, activities and marketing campaigns in conjunctions with the general manager.
The compilation of department budgets and control over all F&B cost and expenditure.
Producing a weekly trading account
Responsible for the well-being, motivation and welfare of all food and beverage employees.
Co-ordinates work assignments, departmental planning and departmental objectives.
Pays special attention to the performance and well-being of newly employed staff and the induction and training.
Promotes sound communication and understanding between all departments and all levels, both upwards and downwards through the implementation and maintenance of effective communication channels.
Ensures that customer relations are kept at high standard and that queries and complaints are dealt with promptly and in a satisfactory manner.
Ensures the cleanliness, hygiene and physical appearance of all food and beverage outlets, kitchens and public areas are to the standards set by management.
Responsible for the engineering and costing of menus. Particular attention must be paid to encouraging the use of local and seasonal food sources. Preparation of the wine selection, wine lists and beverage selection and the application costings. The setting of prices in accordance with a strategy that does not deter from the concept or theme of the hotel but ensures that we maintain value for money, market related prices and our market share is protected, and new bu

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