Food and Beverage Manager

Title: Food & Beverage Manager

Reports to: Hotel Manager

Position Overview: The Food & Beverage Manager co-ordinates and oversee the Food & Beverage outlets as well as the operational requirements of the conference & event venue(s). They facilitate effective communication channels between outlets, Conference & Events teams, the kitchen, our guests and all other hotel departments. They accomplish this by being present, visible, and approachable, especially during peak service periods. They are leaders who lean in, attend and conduct team meetings, coach and counsel, are active on Workplace, provide information and incentives to their team and proactively review and respond to guest feedback.

In addition to managerial and operational responsibilities, the Food & Beverage Manager leads by example, champions, improves, motivates and empowers their team and their broader team to consistently deliver outstanding guest experiences.

Our Vision is to be the most highly regarded hospitality, leisure and entertainment company outperforming our markets by being better than yesterday, every day. 

Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

• Grow revenue ahead of market
• Maximise asset performance
• Business transformation

Our Values

• Empowerment: Step up and be accountable
• Possibilities: Always evolve and improve
• Community: Strong teams, better together

Key Roles & Responsibilities

• Identifying and growing revenue streams in all food & beverage departments with a strong focus on core levers such spend per cover and capture rates.
• Ensuring adequate control systems are in place for stock control, inventory management, stock requisition, and expenditure.
• Analysing a departmental F&B P&L statement, including the formulation of 
• Food spend per cover and Per Occupied Room (POR).
• Beverage spend per cover and POR.
• Capture per guest and per room.
• Departmental profit margins.
• Producing or overseeing the release of staff rosters on a fortnightly basis, whilst maintaining wage costs to financial forecasts and budgets.
• Building a highly engaged and driven ELEVATE culture with a focus on engagement, performance management and identification, development and retention of high potential team members.
• Working with the Executive Chef to position menus specifically for site and customer, whilst costing menus and wine lists, identifying the most profitable menu items.
• Reviewing and responding to guest feedback effectively and efficiently, developing and implementing solutions to specific service problems.
• Identifying peak demand and event dates to accurately forecast departmental revenue and associated labour costs, develop a marketing calendar, plan local marketing initiatives and capture a database of engaged customers.
• Generating feasibility models for adhoc events or promotions analysing the potential profit and loss. E.g. Mothers' Day, Melbourne Cup, Christmas Day luncheons.
• Ensuring continued adherence with all COVID Safe, WHS procedures, hygienic food handling and RSA practices.
• Proactively research current market trends and innovations to identify potential areas of growth for the F&B Department.
• Compose concise and accurate commentary on monthly financial results of the food & beverage departments.
• Monitoring the physical presentation of all outlets and food & beverage guest spaces, ensuring the lighting, atmosphere, and ambience are appropriate for each service period.