Maanzoni Lodge Kenya

•  Machakos
•  Permanent
•  Full-time

Job Summary

The position concerns the co-ordination of all functions and activities of food and beverage and not limited to banquet conferences and restaurant employees

Reporting To: Restaurant Manager/ Asst. F& B Manager/F&B Manager

Responsibilities

Key Relationships:

Key relationships will include but not limited to Food & Beverage, Housekeeping, Front Office, Accounts, Maintenance, Sales and Marketing, Guests Relations, Administration etc.

Qualifications:

Proven work experience in a 4 – 5 star facility as an assistant food and beverage manager.

Degree in hospitality management or any other related studies.

Up to date with food and beverage trends and best practices.

Working knowledge of various computer software programs.

Good communication and interpersonal skills.

Knowledge in forecasting, budgeting and management of costs.

Extensive food and beverage knowledge.

Guest oriented and service minded.

Duties and Responsibilities:

To:

Assist in leading, mentoring and training the food and beverage operations team.

Supervise and delegate duties.

Identify customer needs and respond to proactively to all their needs.

Ensure compliance with all health and safety in the service areas.

Ensure brand standards are maintained.

Liase with the kitchen department to ensure the highest standard of quality and visual appeal.

Possess a working knowledge of bar operations and management of work force.

Display clear-thinking leadership qualities in line with the expectations of the position.

Display high levels of physical and intellectual stamina that facilitate the ability to work under pressure.

Be a self-starter, understanding how to explore opportunities that add value to work achievements.

Be able to meet deadlines.

Be flexible, and open to change.

Be able to assist in the absence of a colleague in the other outlets.

Effectively resolve problems without needlessly escalating upward.

Take appropriate action to prevent, or to resolve, guest complaints.

Have the vision to prevent guest complaints but be able to respond effectively to all negative situations.

Maintain a daily report of events and complaints, also noting what action was taken.

Ensure that the rota is in place within time so that the team is informed of their weekly schedule.

Maintain correct staff levels with work evenly distributed.

Verify that staff attend shift in a clean and hygienic manner and take immediate corrective action should this not be so.

Verify that staff are correctly and smartly dressed at all times and take immediate corrective action should this not be so.

Ensure that all colleagues are well-trained and any extra training needs are handled as they arise.

Responsibly manage and positively motivate staff, regularly providing them with feedback.

Maintain high standards of staff morale.

Co-ordinate the entire F&B operation during scheduled shifts and ensure complete coverage.

Ensure that table appointments, including flower arrangements, are impeccable and that tables are set correctly.

Be aware of and attentive to the conventional needs of our guests.

Always demonstrate a service attitude that exceeds expectations.

Ensure that orders are taken and recorded correctly, courteously and actioned without delay.

Ensure that the service of all meals, snacks and beverages is impeccable and in keeping with the required banquet and restaurant standards.

Ensure that cash or a signed bill is received for each order despatched to guests.

Ensure guest dockets are prepared and processed accurately and in good time.

Accurately take stock of all operating equipment at specified intervals.

Ensure that operating equipment is used properly.

Ensure that all the equipment is properly cleaned and that hygiene standards comply with statutory and company standards.

Be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.

Report to Maintenance all infrastructure faults and defects and follow up on the repair of such to prevent delay.

Hold staff meetings on a regular basis to impart and gather work-related information from your staff.

Familiarize yourself with emergency and evacuation procedures at the hotel.

Comply with company grooming and uniform standards.

Comply with timekeeping and attendance policies.

Comply with the company corporate code of conduct at all times.

Comply with company rules and regulations.

Perform other duties as may be assigned by your supervisor from time to time.

Ensure you clock in and out daily when on duty or comply as appropriate.

Self-Management

Comply with hotel rules and regulations

Comply with company grooming and uniform standards.

Comply with timekeeping and attendance policies.

Actively participate in training and development programs and maximize opportunities for self-development.

Comply with reporting time policy, sign in & out procedures.

Health Safety & Security

Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety the lodge.

Familiarize yourself with emergency and evacuation procedures at the lodge.

Ensure all security incidents, accidents and near misses are always logged in timely manner and brought to the attention of the F&B manager or his designate as per Fire Life & Safety (FLS) procedures.

F & B Restaurant Supervisor