Our client has a vacancy for a Food and Beverage Operations Manager to maintain the highest level of service quality throughout the organisation. You will ensure customer expectations are met and where possible exceeded. To provide operational support to all departments and to support the food service areas.
DUTIES AND RESPONSIBILITIES:
To be aware of and to comply with company and legal requirements including health, safety and hygiene.
To manage the duty management team and to ensure that duty management procedures and work instructions are implemented.
To cover duty management shifts and to carry out all tasks in relation to this.
To be aware of business capacity and any specific requirements and to ensure correct resources are available.
To collaborate and communicate with all members of the Management team to ensure continuity at all times.
To be responsible for the smooth running of all functions and events and to ensure that service standards are maintained.
In conjunction with the management team ensure all restaurant, bar, supervisor and duty management teams receive on-going training and development in service standards and delivery in order to meet both business and appraisal objectives.
To carry out regular checks to ensure ISO and Health & Safety procedures are being maintained; take corrective action as appropriate when non-conformities arise.
To collaborate and communicate with the Meetings and Events department assisting with sales activities and promotions.
To work with the Kitchen Brigade in enhancing the food offerings throughout the service provision.
To ensure any up to date customer feedback relating to food or beverage quality is communicated with the food and beverage production areas and action to improve taken as necessary.
To ensure all food and beverage stock takes are taken correctly, on time and are accurately calculated. Investigate thoroughly any discrepancies producing full explanations with reports ensuring any necessary corrective action is taken.
To maintain and where possible, improve standards with particular emphasis on customer service.
To co-ordinate the efficient departmental rostering of the team and duty management, in line with budgeted targets in all catering areas.
To carry out any other reasonable task as requested by the centre manager, deputy director of campus services or the director of campus services.
To oversee and ensure the smooth managing of- off site catering operations. This to include where appropriate movement of staff due to shortfalls from one area to another.
To efficiently manage stocks, light equipment and linen resources and to provide quality information to the management team as required.
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