F&B Manager
30,500/- per annum ( 1.5k per annum guaranteed service charge payment paid quarterly)
Additional Benefits
- An additional end of financial year service charge bonus
- Private medical cover
- 4 weeks holiday rising to 5 weeks with service
- 8 Bank holidays
- Free car parking
- Employee uniform
- In addition you will benefit from a range of company benefits including:
- Discounted hotel accommodation for yourself and your family at all hotels
- Discounted hair treatments at our two Utopia Spas
- Discount off all food & beverage at all hotels
- Discount of individual treatments booked in our two Utopia Spas
- Discount on retail products in our two Utopia Spas
- Refer a friend staff recruitment scheme
The Place
4 Star Hotel with 3AA Rosette restaurant just outside London.
22-bedrooms with the many charming lounges all with open fires as well as the sumptuous 3 Rosette Restaurant. Also offering exclusive use weddings and events in the house or the beautiful grounds.
Reporting to the General Manager with responsibility for all aspects of food production to delivering customer excellence in the finished dish.
Creating a restaurant menu to inspire local patrons, an afternoon tea menu that encourages loyal local business, together with Wedding and special event menus, will all be part of the role of Head Chef.
The Role :
To ensure all F&B service staff are recruited, trained and developed in line with current and future business requirements and budgets.
To ensure all service standards and Mystery Guest Standards are achieved consistently across all FB areas.
Ensure the presentation of all F&B areas is clean, safe, welcoming and appealing with point of sale material displayed in line with agreed standards and legislation.
Ensure all F&B team members are smart, punctual, polite, courteous and helpful to guests & colleagues at all times.
Ensure team have all products and resources to deliver excellent service by an organised process of planning, stock taking, ordering and requisitioning.
Ensure the team have excellent product knowledge of all menus.
Performance management of the team through, training, coaching and support.
Set, implement and maintain F&B Department SOPs.
Drive sales through all F&B outlets to support in achieving revenue goals.
Monitor guest feedback both personally and through guest comment reporting systems /processes ensuring an appropriate response.
Ensure all F&B control procedures are implemented.
Ensure that all rotas for F&B departments are prepared to ensure adequate cover while meeting budgetary requirements based on sales.
Work with the senior team to generate ideas for product development, menu development to increase sales and meeting ever changing guest requirements.
Implement and maintain an effective process of communication and briefings to ensure all teams are focused and up to date with current issues, requirements, menus and objectives.
Completing Duty Management shifts and deputizing for the General Manager in his absence.
This role would suit an up and coming F&B Manager that aspires to be a General Manager in the future and will be capable of deputizing for the Current General Manager in his/her absence.
Requirements :
Hands on leader managing a team of 8 plus seasonal casual staff. Ability to manage and inspire a team of dedicated employees
Located locally for ease of completing shifts
Quality restaurant to 3 Rosette level and banqueting experience in a similar style operation.
Experience of service standards development away from the corporate brands.
Multi outlet experience on one site.
A passion for coaching, training and developing their team.
A smart and friendly disposition for guest liaison / Wedding tasting appointments / Hosting events / Duty Management.
Team player with internal customers.
Proven record of retention of any awards gained.
Proven record of stability in job roles.
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