Responsible for the effective day-to-day management of Food & Beverage operations (including restaurants, beverage operations and food and beverage service in the casino operations), with specific regard to :
achieving profitability in specific outlets,
improving of standards of operation,
maximizing customer satisfaction,
facilities and product maintenance and enhancement,
duty management shifts
ensuring all F&B operational efforts on the casino floor achieve the F&B strategy and objectives
Hotel School Diploma or equivalent National Qualification in food and beverage service
5-6 years in the food and beverage industry of which at least 3 years experience in a supervisory role within the food and beverage operation
Demonstrated Intermediate Computer Literacy Skills
Skills and Knowledge
Work conditions and special requirements
Ability to work shifts that meet operational requirements
Mobility and ability to move around as per job requirements (including with the use of aids)
Vision, hearing (including with the use of aids), speaking and literacy
F&B Operations Management
Innovation and continuous improvement
Customer service orientation
Key Performance Areas :
F&B Strategy Implementation-Understand the F&B strategy and align the development of objectives for the various outlets
Product Enhancement-Collaborate with the F&B Manager to complete a competitor analysis of food and beverage on the property including pricing comparisons and Motivate new product enhancements
Shift management-Put in place staff scheduling and duty allocations to ensure coverage.
F&B Standards & Governance-Monitor F&B standards and processes whilst aligning practices with new legislative compliance around health, hygiene, safety and the environment.
Reporting-Consolidate monthly Financial results and trends for specific outlets in preparation of the financial report including : Salary forecast vs actuals, Absenteeism, Productivity, Sales targets Labor brokers
People Management and Development-Lead and motivate employees and promote positive working relationships, direction and support.
Financial Management-Participate in the preparation of budget forecasts & controls and consolidate Capex requirements for specific outlets.
Theoretical COS per outlet for F&B respectively
Customer Relationship Management-Provide input into the development of a CVP in line with the unit strategy and guest feedback
Stakeholder relationship management-Maintain regular communication with all relevant stakeholders with regards to progress, issues, changes.
Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No.
55 of 1998, SISA internal recruitment policy as well as units employment equity plans.