• Overall strategy and operations of all food and beverage services, including some facility responsibilities
• Use of business skills in budgeting, cost control, financial analysis, and forecasting
• Planning, organizing, directing, controlling and evaluating all food & beverage operations in conjunction with Executive Chef and Events Manager
• Ability to hire, train, motivate, and build a team of hospitality professionals
• Setting staff work schedules and monitoring and evaluating staff performance
• Ensure all staff is adhering to safety standards and procedures
• Controlling inventory, monitoring revenues and modifying procedures and prices as required
• Resolving customer complaints and ensuring health and safety regulations are followed
• Negotiating arrangements with suppliers for food, beverage, and other supplies
• Creating, promoting, and implementing special evenings and events to attract both members and the public to the facility in order to increase revenues
• Developing marketing strategies in conjunction with other departments
• Monitoring expenditures and implementing cost controls resulting in continuous improvement of the bottom line

• Minimum of four years senior management experience in a hospitality position, and have been extensively trained in a 4/5 star environment.
• Hold a degree/diploma in Hospitality Management
• Experience in managing a profitable multi-venue food and beverage operation in an often demanding and changing environment
• Commitment to exemplary service, and superior culinary and wine knowledge
• Strong working knowledge of modern computer systems and software applications, and ideally detailed experience with Restaurant Manager software.
• Have exceptional interpersonal skills, with the ability to work with clients and staff interchangeably

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