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Dining Operations Manager

3 weeks ago

Wollongong, New South Wales, Australia beBeeService Full time $44,115 - $78,351
Food Service Manager

Key Responsibilities:

  • Maintain Established Service Standards and Uphold Policies and Procedures.
  • Forecast Rosters and Keep Payroll Costs in Line, Achieving Profit Budget.
  • Effectively Supervise a Diverse Group of Individuals, Implementing Recruitment and Training in a Satisfactory Manner.

Additional Responsibilities:

  • Attend to Guests Needs and Desires Immediately.
  • Coordinate Supervision of Food and Beverage Outlets as Rostered.
  • Ensure Efficient and Effective Inter-Department Interaction within the Hotel at All Levels.
  • Presentation of Neat, Clean, and Functionally Operating Departments is Essential.
  • Proper Training for All Food and Beverage Team Members to Maintain Consistent and Professional Services Levels.
  • Cleanliness and Organisation of Public Areas, Store Rooms, and Offices is Crucial at All Times.
  • Team Members Must be Professionally Presented with Correct Grooming, Uniforms, and Name Badges Worn at All Times.
  • Participate in Theoretical and On-the-Job Training Planning and Conducting.
  • Comply with and Ensure Adherence to All Hotel Policies and Procedures.
  • Stock Levels Must be Maintained Appropriately.
  • Full Knowledge and Practice of Occupational Health and Safety Guidelines (OH&S) is Required.
  • Maintenance of Reservations System for Table Bookings is Essential.
  • All Cashiering Policies and Procedures Must be Followed.
  • Protection and Maintenance of Operating Equipment in Conjunction with the Maintenance Manager.
  • Prevention of Cash or Stock Losses is Vital.
  • Assistance to Other Departments or Outlets When Required.
  • Attendance at Scheduled Meetings is Mandatory.
  • Performance of Other Duties as Directed by Senior Hotel Management.
  • Security of the Area, Especially After Hours, is Critical.
  • Audit of Daily Revenue Charges and Covers.
  • Accurate Reporting of All Issues.
  • Weekly Requisition of Stock to Maintain Par Levels and Assist with Monthly Stock Counting for ME.
  • Open Communication Channel with Other F&B Personnel for Solid Teamwork within the F&B Department.