Description:
The Silo Hotel’s Food & Beverage Manager is responsible for ensuring that every aspect of the dining experience at the hotel (from the product to the team members) is successfully managed to meet, if not exceed, the exacting standards of The Royal Portfolio's properties. As this important role directly impacts the guest experience, the F&B Manager works closely with the hotel's General Manager, Deputy General Manager, Executive Chef and Group Beverage Manager, to ensure that their team is highly motivated, well managed and supported to deliver to the very best of their abilities. All of this enables the F&B team at The Silo Hotel to adhere to the company’s purpose which is “To give our guests a complete experience and a perfect stay”.
MAIN DUTIES & RESPONSIBILITIES
Guest Experience: ensure that all guests, whether in-house hotel guests or restaurant guests, receive a complete experience and a perfect a stay at all times. Ensure all guests are received and served in accordance with company standards and ensure any guest complaints are logged and resolved quickly and efficiently Manage Budgets: ensure that all expenses are well managed in order to achieve profitability and control wastage, to meet sustainability targets and control expenditure in accordance with the budget Staff performance management, training and development: ensure all staff are managed in accordance with the TRP purpose and values. Ensure rosters are managed accordingly and in line with budgets. Ensure vacancies are filled timeously, with passionate and expert individuals. Ensure training needs analysis is conducted for every team member, and a development plan put in place Operations and admin: ensure that all department operations are managed effectively and efficiently, and that staff are deployed using the roster effectively. Ensure that all department administration is complete and correct and that daily, monthly and weekly administration is delivered Industry and product knowledge: Remain abreast of and look to implement international trends in food, beverage and service, from the variety of beverage products available, to guest interaction and the restaurant environment Repairs, maintenance, asset, inventory management: ensure that all equipment in the department is managed and maintained as per best practices. Ensure preventative maintenance is implemented. Ensure department assets and inventory are managed effectively and efficiently, and all maintenance and asset/ inventory related issues are logged and recorded.REQUIREMENTS & QUALIFICATIONS & EXPECTATIONS
Minimum 3 years’ experience in a mid to senior managerial role in a luxury 5* property, with multiple outlets in a free-standing restaurant environment Formal Hospitality or