Food and beverage Operations Manager - Broadway, Worcestershire

Aim of the role

To sell, serve and actively promote wine sales within the Hotel
To ensure all guests receive quality wine service to standard
To control costs and resources while maintaining an award winning wine list and service.

Responsibilities:

• To take ownership and oversee the management of the all Food and Beverage Departments. This includes all Restaurants and Bars, Room Service and Conference and Banqueting.
• To focus on teamwork and flexibility in creating synergies between all related F&B areas (e.g. staffing, procedures and resources.
• To be passionate and confident in supporting the F&B operation at functions and peak times as required.
• To be confident in working within the financial budgets ensuring sales are achieved and exceeded and food and wage percentages are within the required target on a weekly basis.
• Control loss and breakages of all operating equipment.
• To take ownership in implementing accurate stock takes and ensuring they are managed on a monthly effectively basis
• Ensure there are effective measures and records in place to control the stock and movement of all food and beverage
• Working with the relevant HOD's assist in the ordering of all wet and dry items as determined by the par stocks agreed with the Operations director
• To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Maintenance or the Duty Manager any faults, as well as completing maintenance requests.
• To assist the HOD's in ensuring departmental standards are updated, communicated and maintained
• To work with the relevant HOD's to be confident in ensuring the overall staffing structure optimises the service excellence required within the wage budget.
• To take pride in ensuring that all areas of responsibility both front and back of house are maintained to a high standard of cleanliness.
• To work with the Commercial Director and Operations Director to set up an annual promotional calendar to drive sales.
• To be passionate in assisting in the Induction and Training content for all new employees and ensure on-going training needs are delivered
• To use your intuition and constantly keep staff informed of Hotel goals, budgets and standards.
• To be passionate in holding monthly staff meetings to ensure effective communication and control.
• To use your intuition and constantly keep staff informed of Hotel goals, budgets and standards.
• To be passionate in holding monthly staff meetings to ensure effective communication and control
• To be passionate in setting up systems to monitor and evaluate customer feedback and take appropriate action based on the results
• To be respectful and liaise on a daily basis with the Chef re customer feedback, possible improvement, daily menus and business.
• To show pride and take ownership in ensuring that the billing procedure is thorough and correct
• To make sure that Company Policy and the Vision are followed at all times.
• Show teamwork in a constant united front of Management to the staff.
• To be confident and take ownership in Duty Management shifts when the business requires.
• Be fully aware of the Hotel's Fire Safety procedures and Health and Safety regulations.