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Food & Beverage Manager
|Job Title:||Food & Beverage Manager|
|Job Published:||August 08, 2018 11:38|
FOOD AND BEVERAGE MANAGER
Reference numberSS25630RegionUKLocationSouth WestSub locationDorsetFunctionCateringEmployment typeFull Time - PermanentHourly Rate BandsN/ASalaried/Hourly-PaidSalaried
The role of Food & Beverage Manager is to take responsibility for the overall day to day management of Riggers Restaurant, the Hub, Slipway Café Bar and Banqueting facilities. This includes overall business management through finance, administration, client relations, people management activities, ensuring both company profitability and client satisfaction. The role of food and beverage manager at the RNLI oversees food safety with the support of Head Chef and also supports risk management.
Control of stock, Client & Company Assets
To liaise with customers, client and staff and ensure all business requirements are met to the highest possible standards.
To be a point of comment and contact for customers and to ensure all customers are aware of what is available to them
To be a point of reference to staff, ensuring that the customers’ needs come first at all times, ensuring their Health & Safety and correct business practices are adhered to
To deal with complaints or negative feedback immediately and in a manner such that empowerment diffuses any complaint at the point at which it occurs.
Ensure all functions are set up appropriately to business needs. Set standards and ensure the function is run to a timely fashion to the highest possible standard.
Liaise directly with event organisers and be their point of contact for meet and greet and the duration of their event or convey who is their contact on the day to ensure they know and the operation performs consistently if delegated. Handover with next shift as required
Carry the Duty Manager Phone with you when also DM.
Ensure accurate information is communicated effectively i.e. up to date function sheets, Morning Prayers, Handovers, etc.
Ensure that staff uniform, including footwear & headgear along with personal hygiene is of the highest standard at all times (refer to uniform policy)
To oversee and run the restaurant, bar and functions as required
To ensure that temperature records are completed on a daily basis for each function and recorded accordingly
To ensure that all company bookwork is completed accurately and any short falls are investigated
To carry out any reasonable management request
To positively promote the company in both general conduct and standards in line with the Service Level Agreement
To be fully conversant with COSHH regulations
To be fully conversant and compliant with company Security Procedures
To be fully conversant and compliant with RNLI Fire and Evacuation Procedure
To comply with and enforce Environmental and Quality policies to all personnel
Detail and maintain all departmental checklists and records to ensure compliance to all Health and Safety and Food Safety policies and procedures
Report & where necessary take action for any incidents of fire, loss, theft, damage, unfit food or other irregularities
Have a very high standard for cleanliness & attention to detail, in all areas of the site (including both back & front of house)
To operate all till systems as requested
To assist in cleaning duties as required in support of the business requirements. To direct all departmental activities to meet unit’s and client’s objectives and needs
To ensure all operational and service activities are carried out effectively, meeting both Interserve and client policies and procedures
To liaise with Head Chef to ensure client and customer satisfaction in relation to menu planning, presentation and innovation
To liaise with Head Chef to implement and maintain correct food and beverage costings in order to achieve the required %GP as per KPI’s and SLA’s
To determine and grow the service to provide an innovative holistic food offer
To ensure all dish and product details are clearly communicated to all service members within your team.
To support and control your department’s accounts, liaise with the Hotel Service Manager and Deputy Hotel Services Manager to monitor the financial performance of the departments, taking remedial action where problems are identified and maximising on any opportunity to gain.
To fulfil the role of Duty Manager, which includes the overseeing of functions
To manage all employees within the Food & Beverage Departments. Ensuring that there is a positive working environment, and that employees receive their job description and regular reviews and an annual appraisal.
WHAT WE ARE LOOKING FOR
To assist in the training and development of all colleagues
To attend training courses and/or meetings when required
To liaise with other departments to ensure good communication and to offer support
Report any complaints, incident of injury, fire, theft, loss, damage and unfit food immediately to relevant Manager
Able to communicate and lead teams and individuals
Capable of flexible attitude to various roles in each department
Problem solver with a can do attitude
Quality Management & Client liaison - customer reviews/feedback
Achieving Department objectives through keeping up to date Service Level Agreements (SLA’s)
Compliance with all Health & Safety and hygiene obligations and responsibilities resulting in audit success Communication skills
Flexible & organised approach to the role
Food Hygiene Certificate Level 2 Required (level 3 and 4 to be required as scheduled)
NVQ 1 and 2
Restaurant management experience Required
Hotel management experienced Required
ABOUT THE COMPANY
Interserve's vision is to redefine the future for people and places. We are one of the world's foremost support services and construction companies, operating in the public and private sectors in the UK and internationally. We offer advice, design, construction, equipment, facilities management and front-line public services. Interserve is based in the UK and is listed in the FTSE 250 index. We have gross revenue of £3.6 billion and a workforce of 80,000 people worldwide.