Food & Beverage Duty Manager

The Brudenell Hotel

The Hotel Folk are currently looking for a Food & Beverage Duty Manager to join their team at The White Lion Hotel, Aldeburgh.

Food & Beverage Duty Manager at The White Lion Hotel
Aldeburgh
Full-time
Salary: £21,000 p/a

Vacancy for: Food & Beverage Duty Manager

The Hotel Folk are currently looking for a Food & Beverage Duty Manager to join their team at The White Lion Hotel, Aldeburgh, where you will work across both the Brasserie restaurant and the Sea Spice Indian Restaurant.

Benefits of Working for The Hotel Folk:

  • Free Golf at our Thorpeness Golf Club
  • 50% off Treatments & Products at our Weavers' House Spa
  • 50% off in all our Restaurants
  • Free meals when on duty
  • B&B in any of our hotels for only £35prpn
  • Employee Assistance Programme
  • Simply Health – health benefit scheme
  • EdenRed – employee rewards scheme
  • Free car parking
  • Competitive salary
  • Up to 33 days annual leave pro rata (increasing with service)
  • Company pension scheme
  • Training & Development Opportunities

Overall Job Purpose:

To provide courteous, efficient and knowledgeable service at all times. To ensure that presentation and cleaning standards are achieved and maintained. To assist in maintaining the highest possible standards at all times and other Hotel Duty Manager responsibilities as scheduled.

Ensuring, together with the Hotel Manager, that the Food and Beverage service throughout the hotel is consistent and to a high standard. Live and breathe the Hotel Folk values.

Main Responsibilities:

Management:

  • Day to day supervision of F&B team.
  • Maintain a training culture in the F&B department which is proactive.
  • Ensure all team members are trained in all standards and knowledge-based sessions and that regular refresher training is in place and delivered successfully
  • Ensure that the team are up to date with all menu product knowledge and arrange tastings and training sessions regularly.
  • Ensure that all standards of hygiene, cleanliness and food safety are always maintained at the highest possible level.
  • Train all new staff & ensure that all staff receive a Personal Development Plan (PDP)
  • Actively seek ways to promote sales and cross sell.
  • Communicate effectively with all team members.
  • Support GP management and monthly stock takes.
  • Ensure cost effective and effective manpower planning at all times
  • Ensure effective communication in F&B and manage the relationship between the Kitchen and service team
  • Work closely with other F&B managers and supervisors to take ownership of the departmental activity in all areas.

Customer Focus:

  • Ensure that all customers and guests are acknowledged on arrival in a friendly and polite manner.
  • Encourage a “customer first” culture within the team.
  • Keep product knowledge up-to-date, know the daily specials, seasonal and local dishes.
  • Be available to take orders and to serve where necessary.
  • Respond to guest and customer requests and feedback on a day to day basis.

Key Tasks:

  • Ensure a well-trained and drilled team supported with training records and documents
  • Assist in cellar management, ensure the cellar is clean, tidy and safe.
  • Be able to tell customers about the content of each menu choice. Know the allergens and train the team specific to dishes on the menus.
  • Create and maintain a culture of upselling
  • Keep the restaurant and lounge clean and tidy at all times.
  • Ensure that restaurant tables are laid out correctly.
  • Carry out room and lounge service as required.
  • Carry out all procedures in accordance with company standards and the procedures manuals.
  • Adhere to all health and safety and fire prevention procedures.
  • Undertake any essential training when required by the company.
  • Ensure that the team note all dietary requirements on the orders for the kitchen.
  • Support the manager of Sea Spice operationally and with joint marketing initiatives

Administration:

  • Ensure that the Restaurant/Bar SOP is comprehensive and kept up-to-date.
  • Be accountable for all bar cash and takings, including end-of-day reconciliation.
  • Follow correct cash handling procedures at all times and ensure the team is doing the same.
  • Ensure that all reports are accurate and delivered on time.
  • Ensure that all records are kept up-to-date – these may include staff training records as well as stock control and cleaning charts.
  • Ensure cost effective and effective manpower planning at all times

Key Performance Measures:

  • Guest comments/feedback
  • Accuracy of orders
  • Efficiency of service
  • Stock take results
  • AA report feedback
  • Budgeted GP targets achieved
  • Team well trained
  • Completion of set modules in Folklore for you and your team.
  • Standards and procedures clearly trained in and all team members adhering to standards
  • Employee retention
  • Use of Folklore and other techniques to provide high levels of positive and effective communication to the team and colleagues.

Special Requirements:

  • Attend management and training meetings.
  • Keep own skills and knowledge up-to-date.
  • Be aware of local competition, take part in competitive checks.
  • Dress appropriately adhering to company dress code and standards.
  • Provide cover for other duty managers shifts if necessary.
  • Be able to work flexibly – working shifts, weekends and bank holidays.
  • Be willing to cover in other hotels within the group.

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