Job Vacancy at Kuramathi Tourist island

Job Title: Food & Beverage Services Manager

Responsible for supervising the functioning of all Food & Beverage outlets, to answer guests’ questions regarding F&B events/functions and assist them with their needs, ensuring all requests are followed through and completed, to coordinate activities of F & B Department to maximize guest satisfaction, revenues and profit generation. F & B service manager will also be responsible for training of all F & B staff.

Work to develop innovative strategies to market the food & beverage outlets both locally within the community and within the hotel
Effectively communicating to team members using tools such as development reviews, training, departmental orientation, and departmental meetings.
Ensure team members are motivated, challenged and involved through effective communication, regular contribution reviews and goal setting
Monitoring controls of labour, beverage costs, inventories, forecasts, productivity and operating within budgeted guidelines.
Responsible for menu management
Ensure smooth operation of food & beverage operations on a daily basis, utilizing a “hands on” approach to managing
Responsible for other duties as assigned by the General Manager
Strong knowledge of restaurant, bar, room service, banquet set-up & supervision, scheduling and payroll reporting
A degree &/or diploma from a recognized college/university in a hospitality or tourism related field an asset
Ability to develop & train new and existing team members through a participative management style
Time management and organizational skills
Strong verbal and written communication skills
Proven track record in identifying and implementing marketing initiatives in food & beverage
Team player with a positive attitude
FOOD SERVICE MANAGERS are responsible for overall operations of their establishments. They purchase food; select and plan menus; oversee staffing of kitchen and dining room operations; and maintain health, safety and sanitation levels. They establish standards for personnel performance, service to customers, menu rates, and advertising and publicity. To meet their responsibilities, they buy food and equipment, inspect the premises to maintain health, safety and sanitation regulations, estimate cost of food and beverage, and requisition or purchase supplies.They coordinate the overall operations of menu planning, bar and banquet activities, staffing § functions, and interact with customers and vendors. They perform detailed clerical and financial duties such as directing payroll operations, handling large sums of money, and taking inventory. Managers may supervise a sales and advertising staff in large establishments. Handling problems and coping with the unexpected are daily tasks.
Organize, direct and evaluate food and beverage service
Recruitment and training of staff
Shift scheduling
Performance management; monitor staff performance and provide feedback
Purchase and control of inventory
Monitor revenues and expenses
Ensure practice of heath and safety regulations
Negotiate supplier arrangements for food and beverage products
Negotiate with clients for use of facilities for catering, parties, banquets, etc.

Knowledge, Skills and Abilities:

Completion of secondary school should be required
Diploma or degree in business management or tourism related field would be an asset
Leadership skills
Flexibility
Adaptability
Inventory management
Conflict resolution
Ability to work under pressure
Ability to multi-task
Good organizational skills
Simply put, Ed’s overall responsibility is ensuring the restaurant runs well from both the front service end and the back culinary end. Managing staff, standards, and service are his core tasks. Budgeting, forecasting, and labour analysis are among his financial duties. And it doesn’t stop here. Overseeing liquor inventory, menu rotations, and wine lists are ongoing responsibilities. Having a great team to delegate duties to contributes to the restaurant’s and his success.
Having worked with people most of his life he knows that, above all, tourism is about people. Relating well to both co-workers and customers is a necessity. But as natural as working with people comes to him, he acknowledges that, "Managing different types of personalities is not always easy and is often the greatest test of ability."
Operationally, turnover is his greatest challenge, followed by meeting budget demands. "Many people join the industry temporarily, to make money while enroute to other things. It can be difficult to build a seamless guest atmosphere, season over season, when continuity in service and standards is often disrupted by staff changes." Perhaps this is why he says loyalty to his job and the industry are key contributors to his own success along with hard work, perseverance, and a willingness to continually expand his knowledge.
To succeed in the industry Ed suggests that career seekers commit to learning from others, stick with it no matter what and to truly enjoy working with people. In the end, Ed’s greatest reward is the success of his staff. "Teaching and guiding new employees into top-notch performers is the best part of my work." This is just one of the qualities that make this food and beverage manager a real example of opportunity and advancement in BC.’s thriving tourism industry.