Jobs at Yatch Club Tanzania Food and Beverage Manager

Job description

Essentially, the Food and Beverage Manager is responsible for the overall running, planning and

directing of all staff and processes required in food& beverage preparation and service in a restaurant and Bar. This will involve a large degree of supervising of managers, waitron staff, bar staff, kitchen staff as well as keeping an eye out for problems that arise in other areas of the club and seizing control of a situation at a moment’s notice. The Food & Beverage manager will organise all staff, within the direct span of control, including the assisting of managing the kitchen, ensuring customer requirements are satisfied. The Food & Beverage manager must also be able to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular roles. All these processes must be thoroughly managed with the aim of promoting the DYC FOOD & BEVERAGE facilities as a professionally run service.

The FBM will be expected to:
1. Assists the GM to practice economy and to minimise any incorrect usage of any resources with particular attention given to achieving budget and minimising variable expenses as to the budget.
2. Regularly conducting price checking on all food and beverage items bought for the operation, to ensure that DYC is buying at the best prices available and to work closely with all food and beverage suppliers ensuring the business receives competitive terms.
3. Ensuring all kitchen, waiting and bar staff is appropriately trained on all service specification, presentation and service.
4. Ensuring that the ordering of food and beverage stock is appropriate to sales levels and that no over ordering is taking place.
1. Reasons for the return of sub-standard food and drink from the client are to be cascaded to the GM, providing solutions in addressing the shortcoming.
2. Ensure that all deliveries are checked in correctly and that all relevant delivery dockets/invoices are correct and signed off by managers responsible.
3. Ensure that the relevant food and drink preparation is appropriate to sales levels, managing and ensuring adherence to portioning plans.
4. Ensure appropriate stock to sales levels, managing and ensuring adherence to portioning plans by the relevant managers.
5. Making sure all controls are in place and addresses wastage records/reports. Ensuring that managers of relevant departments deliver accurate and to date reports.
1. Making sure that only nominated suppliers are used unless specifically directed by the yourself to purchase through new suppliers (any change of suppliers is to be brought to the GM’s attention).
2. To ensure that policy is strictly followed with no unauthorized stock leaving the kitchen or bar.
3. Dishes and drinks are to specification (standard, presentation and portioning) with no over or under portioning.
4. Ensure at all times that stock is secure and no loss of stock occurs – all losses are to be immediately reported to the GM.
5. Stock rotation is followed and all store rooms / fridges and freezers are in order.
1. To compile and cost menus in conjunction with the Bar and Catering Member, GM and Chef.
2. Ensure that the kitchen, restaurant and bars run smoothly on a daily basis & are adequately stocked with all necessary goods.
1. Carry out ordering of supplies as and when necessary.
1. Delivery of Food Service:
1. Ensure all dishes and drinks are to DYC specification.
2. Make sure all customer requirements are met by ensuring that the services are constantly maintained at a consistently high standard with particular focus on the DYC members.
3. Ensure all DYC recipes and preparation requirements are met.
4. Ensures readiness for service at all levels and the pace is set for peak trade.
5. Ensure all food and beverage is presented for service in a timely manner and in correct sequence.
6. Ensure that the storage of food and beverage meets DYC and statutory health and safety and Hygiene requirements.
7. Deal with any customer in a timely and engaging manner.
8. Ensure that the restaurant and bar staff is aware of stock unavailability and other relevant information to kitchen and bar.
1. Inspire & motivate the team to achieve food and drink serves to specification and therefore achieve sales and profits.
2. Train and develop the team to deliver food and service to specification and therefore exceed customer’s expectations
1. Carry out any reasonable duty/instruction as may be notified to you by the GM
1. Ensure daily, weekly and monthly reports is to industry and DYC
  
  standards and meets all agreed deadlines.
1. Carry out accurate stock take on a regular basis as requested.
2. Ensure all DYC recipes and preparation requirements are met and accurately loaded into the Club POS system.
1. Implement, control & review all procedures relating to stock control, purchasing, and stock & waste disposal as relevant to the bar department. All areas of concern are to be adequately addressed, ensuring such control process is disseminated to all role-players.
1. To report to the General Manager any accident(s) or dangerous occurrence whether anyone is injured or not, or any practice, system of work or condition which you may consider may create a risk to health and safety of a person or damage premises.
1. To take reasonable care for your own health and safety and that of any other person(s) who may be affected by your acts or omissions.
2. Monitor and implement health and safety industry best practices with Kitchen, bar and restaurant.
3. Comply & implement all Health and Safety and Food Hygiene requirements.
4. Ensure temperature records and food labelling are maintained and up to date within the bar and kitchen.
5. Develop cleaning area responsibility plans/rota’s and ensure management of such routines by designated departmental managers and designated staff.
6. Ensure that all uniform are maintained and worn in a presentable fashion.
1. Introduce and ensure personal hygiene requirements are adhered to and that all required PPE is worn.
1. To constantly striving to improve the standards of hygiene and service throughout the food and beverage department.
1. Housekeeping
  1. Implement, monitor and control housekeeping schedules and rosters. Making sure that the following Areas of Responsibility (AOR’s) are kept in a clean state and are presentable at all times:
    - Quarter Deck,
    - Restaurant,
    - Beach Banda
    - Bar areas,
    - Kitchen
  2. To ensure that the areas under your control are well presented.
2. Personnel Skills:
1. To maintain a harmonious working relationship between yourself, other managers, staff and the customer.
1. Identify recruitment needs and assist in an agree action plan.
2. Deal with day to day personnel queries – referring to the GM as appropriate.
3. Conduct Performance reviews of all Food and beverage staff on an ongoing basis.
1. To maintain an open and accurate channel of communication with the entire management team.
1. Training:

Actively take part & assist Managers with staff in training.
Manage the training and recruitment of food and beverage team members in line with DYC & statutory requirements.

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