Food & Beverage Manager at Mantis Akagera Game Lodge: (Deadline 29 April 2024)

1. Department

FOOD & BEVERAGE

2. Reports to

Food & Beverage Manager

Job purpose

Assist the Food & Beverage Manager in managing the day-to-day food and beverage operations of the hotel in a professional manner. Is responsible for coordinating all phases of Conferences held in the hotel. Always ensuring that Guests receive fast, friendly, and efficient Food and Beverage and Conference services, and maintains an upbeat atmosphere, that appeals to a diverse clientele.

TASKS, DUTIES & RESPONSIBILITIES

Understanding the companies Policies, Procedures, Operational and Financial Principles and the

components involved in the day to day operations of the Food & Beverage Departments.

• Timely analysis of Food & Beverage Prices in relation to competition.
• Establishing targets, key performance indicators, schedules, policies and procedures.
• Identify customers’ needs and respond proactively to all of their concerns.
• To co-ordinate with all Conference group planners, their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements, the chief is to be included in food related discussions.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Share accountability for Food and Beverage control and the related results.
• Contribute to producing and driving an annual business plan for the F&B department incorporating a yearly marketing plan and an associated budget.
• Assists to compiling an annual financial budget for the F&B department with the input of the General Manager.
• Ensures that the restaurants & Bars is ready for guests by checking overall condition of guest areas regularly.
• Assists in keeping records and maintaining filing systems within the Food and Beverage Department.
• Is familiar with all equipment relating to the Conferencing functions (e.g. Projector, Wifi, Web camera, microphone).
• Ensures that the working area and station are stocked with “mise-en-place” and kept clean and tidy at all times.
• Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the Hotel.
• Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Total Customer Satisfaction
• Guest needs and requests are anticipated and acted upon immediately in an efficient manner.
• Respond to any reasonable tasks as assigned by superiors.
• Complete all duties and ensure a concise hand over.
• Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards and Accor Policies & Procedures Manual.
• Suggest any improvements that could be made to improve existing systems and procedures.
• Responsible for shift cash ups and that all monies, paperwork and POS reports are formulated and submitted to the finance department as per company policy.
• Ensure that the POS systems operates effectively and accurately, are programmed correctly and all billing in the department accurate and precise. Report and action any discrepancies immediately.
• Ensure that consumable and non-consumable goods are taken care of and correctly stored.
• Assist with maintaining inventories and par stocks for all areas and assist with placing orders based on business needs and budgetary concerns.
• Conduct stock takes of the department as per company policies and procedures. Assist with the preparation of reports timeously.
• Ensure all front and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene.
• Notify the F&B Manager and General Manager of any complaints that were received and how they were solved.
• Assist with waiter service to Guests, advising Guests on menu and wine choices.
• Be completely familiar with all menu’s, beverage lists and service offerings to provide prompt and efficient service of all meals, functions and beverages to the required operating standards.
• Together with the F&B Manager organize and supervise the shifts of the department, ensuring that staffing levels are correct and to agreed standards.
• Confers with team members regarding last minute arrangements to co-ordinate with kitchen production.
• Processes cash, credit card or MOMO payments and returns change to customers if necessary.
• Answers questions about menu items, ingredients, and pricing.
• Fully familiarized with all the Hotel & Company Policies & Procedures, as well as all the Accor programmes offered such as Loyalty programmes, audit and service measurement programmes.

GUEST SATISFACTION

Ensures that all guests are welcome in a professional, efficient and courteous manner.

• Liaises with all guests, ascertaining their requirements and co-coordinating these needs to the standards laid down by the companies Policies & Procedures.
• Greets guests in a warm and friendly manner.
• Answers calls in a professional manner and within 3 rings.
• Follow-ups are done to ensure the guest’s request, query or needs has been actioned and guest is satisfied.
• To have thorough knowledge of all facilities and services offered by the lodge.

RESPONSIBLE BUSINESS

• Shows involvement and is interested in environmental and or social & ethical issues by participating in responsible business activities.
• Promotes the Responsible Business programme to guests at all times using the Accor “Planet 21” principles.
• Is actively involved in finding ways of reducing waste, plastic and minimizing energy usage.
• Work closely with the hotel in participating where possible in community-based projects.
• Maintain awareness of new initiatives and the continuously growing social economic Program of the hotel.
• Participate and actively control all forms of waste and ensure accurate recycling of all glass, papers, plastics, aluminum, and steel form all areas to waste
• Actively participate in the Food & Beverage waste program of the Hotel.

HEALTH AND SAFETY

• Be familiar with the companies Health & Safety Policies & Procedure and any other related laws.
• Adheres to all Health & Safety regulations, Policies & Procedures and ensure that all staff adheres to these regulation, policies & procedures.
• Ensure a strong Health & Safety culture, directing and overseeing workplace safety programs to regulation compliance, employee awareness and an accident-free workplace guided by the Rwandan Labor Law and the companies Policies & Procedures.
• Ensures that all potential and real hazards are reported and reduced immediately.
• Fully understands the hotel’s fire and emergency Policies & Procedures.
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
• Stimulates and encourages a general awareness of health and safety.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
• Act as employee representative on the Health & Safety committee.
• Ensure all front and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene

HUMAN RESOURCES

Maintain the highest standard of appearance and social skills in according to the companies Human Resources Policies & Procedures.

• Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities.
• Be familiar with the company’s Disciplinary codes.
• Contributes to identifying and implementing employees training schemes to ensure that standard company operating standards and procedures and employment equity targets are met
• Completes specified employee appraisals at regular intervals.
• Share responsibility for performance management of departmental staff.
• Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates.
• Attends training as and when required.

• Conducts relevant training sessions of standards, and the companies Policies & Procedures to your areas of responsibilities.
• Attends all relevant departmental meeting or other relevant scheduled meeting.

• To perform other reasonable duties as directed by your immediate Manager.
• To be available to work overtime at the request of Management.

• Bachelor Degree in Hospitality/Diploma in Hospitality
• Minimum 3 years’ experience in Food & Beverage experience
• At least over two years in supervisory experience
• Excellent customer service skills and the ability to communicate well with guest
• Ability to lead the team and to step in in the absence of Food and Beverage Manager
• Ability to provide guests with up-to date information and directions
• Ability to resolve team conflicts