To manage the F&B Team in accordance with Red Carnation Hotel Management principles by: 

· ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.

· ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.

· being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.

· applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.

· recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.

· Take an active role in the OPCO committee and when required lead as chairman 

To manage the day-to-day operations of the F&B department by: 

· Supporting the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak meal times.

· Developing Food & Beverage concepts, menus and pricing together with the Executive Chef; and ensuring the successful planning and execution thereof in order to drive revenue and PR throughout the department.

· Planning and executing food and Beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue and PR throughout the department.

· Ensuring the Food & Beverage department is properly resourced with necessary operating equipment, consumables, staff and beverage to ensure the team can efficiently deliver on the high service standards required; and ensuring that all stock is appropriately stored and controlled; and take responsibility for stock variances by following up and resolving them.

· Ensuring that all revenue is properly generated and accounted for by controlling that all billing procedures are correctly applied so that all revenue is recorded; that cash-ups are completed according to procedure; and that all pricing is in line with budgeted %GP.

· Managing operating costs in accordance with budgetary requirements.

To manage and control Food and Beverage stock by: 

· To ensure that the beverage cost remains in line with budget

· To implement and manage best practice for keeping wastage down to a minimum

· Responsible to ensure that the cellar store, freezer, chemical room and gas room are managed and controlled in line with Hotel stock control practices ensuring sufficient stock, minimal wastage and best pricing.

· To ensure that all purchase orders are checked by a senior member of the F&B team and that the Food and Beverage Cost controller and Store man manages the stock store correctly; and where necessary ensure they receive assistance.

· Ensure the smooth running of monthly Food and Beverage stock take.

 To assume the duties of the Hotel Week-end Manager-on-Duty as and when required ensuring:

·      attendance of the Morning Meeting

·      a floor-to-floor inspection is undertaken of the entire hotel on both mornings and any challenges are addressed

·      presence and support in the Food and Beverage outlets and the Front Office lobby during peak periods

·      all food displays are checked and photographed and well presented

·      at least three VIP room checks are completed on each day together with the Housekeeping Manager on duty ensuring that rooms have been prepared in accordance with Carnation Hotel standards

·      the rooming procedure; and food and beverage service (light meals, in-room dining, breakfast & beverage service) are tested against Red Carnation Hotel standards

·      your room and its facilities are used and tested against Red Carnation Hotel standards as well as practical recommendations that may not fall under the remit of the Red Carnation Standards

·      a thorough report of the week-end inspections, challenges and successes with photographic evidence is submitted to the Executive team by end of business the Monday immediately after the Week-end Manager-on-Duty shift.

To manage the F&B Team in accordance with Red Carnation Hotel Management principles by: 

· ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.

· ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.

· being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.

· applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.

· recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.

· Take an active role in the OPCO committee and when required lead as chairman 

To manage the day-to-day operations of the F&B department by: 

· Supporting the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak meal times.

· Developing Food & Beverage concepts, menus and pricing together with the Executive Chef; and ensuring the successful planning and execution thereof in order to drive revenue and PR throughout the department.

· Planning and executing food and Beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue and PR throughout the department.

· Ensuring the Food & Beverage department is properly resourced with necessary operating equipment, consumables, staff and beverage to ensure the team can efficiently deliver on the high service standards required; and ensuring that all stock is appropriately stored and controlled; and take responsibility for stock variances by following up and resolving them.

· Ensuring that all revenue is properly generated and accounted for by controlling that all billing procedures are correctly applied so that all revenue is recorded; that cash-ups are completed according to procedure; and that all pricing is in line with budgeted %GP.

· Managing operating costs in accordance with budgetary requirements.

To manage and control Food and Beverage stock by: 

· To ensure that the beverage cost remains in line with budget

· To implement and manage best practice for keeping wastage down to a minimum

· Responsible to ensure that the cellar store, freezer, chemical room and gas room are managed and controlled in line with Hotel stock control practices ensuring sufficient stock, minimal wastage and best pricing.

· To ensure that all purchase orders are checked by a senior member of the F&B team and that the Food and Beverage Cost controller and Store man manages the stock store correctly; and where necessary ensure they receive assistance.

· Ensure the smooth running of monthly Food and Beverage stock take.

 To assume the duties of the Hotel Week-end Manager-on-Duty as and when required ensuring:

·      attendance of the Morning Meeting

·      a floor-to-floor inspection is undertaken of the entire hotel on both mornings and any challenges are addressed

·      presence and support in the Food and Beverage outlets and the Front Office lobby during peak periods

·      all food displays are checked and photographed and well presented

·      at least three VIP room checks are completed on each day together with the Housekeeping Manager on duty ensuring that rooms have been prepared in accordance with Carnation Hotel standards

·      the rooming procedure; and food and beverage service (light meals, in-room dining, breakfast & beverage service) are tested against Red Carnation Hotel standards

·      your room and its facilities are used and tested against Red Carnation Hotel standards as well as practical recommendations that may not fall under the remit of the Red Carnation Standards

·      a thorough report of the week-end inspections, challenges and successes with photographic evidence is submitted to the Executive team by end of business the Monday immediately after the Week-end Manager-on-Duty shift.