Job Purpose:
Management of the entire Food and Beverage Function within the Hotel.

Key Job Outcomes:

• To produce and drive an annual business plan for the F&B department incorporating a

yearly marketing plan and an associated budget.

• To compile an annual financial budget for the F&B department with the input of the

General Manager.

• To create loyalty, trust and respect amongst the entire F&B team by transparent,

consistent, inspirational and motivational management style.

• Create a departmental working environment focused on staff development and job

fulfilment to achieve employee loyalty.

• Fully familiarised with all hotel and company policies, as well as hotel programmes

offered such as Loyalty programmes, audit and service measurement programmes
and merit awards.

• Participate in company and hotel induction-and refresher programmes.
• Demonstrate exceptional level of professionalism, maturity and emotional intelligence

at all times

• Ensure the YTD departmental profit per the budget is achieved.
• Works closely with Executive Chef to ensure food cost budgets are met
• Revenue Control- Fully responsible for the F&B department’s financial performance

and long-term sustainability.

• Responsible for all Coastlands Hotels Policies regarding the audit requirements of-

o Internal audit

o Procurement audits-
o Hygiene audits

o Risk Audit (sections relating to F&B Department)
o Mystery Guest results and Guest Questionnaire feedback
Staff performance Quarterly result.
o Daily service audits to ensure service quality and identify training need

• To act on the results of the above audits in order to achieve set targets.
• Accountable for Food and Beverage cost and operating within budget margins
• Ensures that all laws, regulations, licenses and Protea Hotels (U) Limited policies

pertaining to the operation of the F&B function are adhered to.

• Ensures that standards are maintained in F&B outlets at all times in relation to service

delivery and hygiene requirements.

• Produce reports on the aspects of the F&B Department in terms of Protea Hotels (U)

Limited policy and directives issued by the General Manager.

• Proactively communicate market trends and possible changes in guest preferences

and expectations on F&B offering to the General Manager at mandated meetings.

• Adhere to the standardised portions used and is responsible for the controlling of food,

beverage and labour costs within set norms within the department.

• Ensures that guest satisfaction is established and maintained by the employees of the

Food & Beverage Department.

• Maintains appropriate staffing levels across the entire F&B department.
• Identifies and implements employees training schemes to ensure that standard

company operating standards and procedures and employment equity targets are
met.

• Ensures staff training schedule is in place and maintained
• Sources and contacts potential and existing clients and develops and maintains their

relationship with the Hotel.

• Develops menus and menu prices, beverage lists and beverage prices with the aim of

achieving maximum sales and meet or exceed budgeted departmental profit.

• Completes employee appraisals at regular intervals.
• Responsible for performance management of departmental staff.
• Ensures that all reports associated with the department are produced on time and are

accurate.

• Supplies relevant information to other departments timeously to assist them in planning

and running their departments.

• Forms part of Duty Management team and as such will be available to answer guest

queries, complaints, ensure operating standards of the Hotel are achieved and be
responsible for the Hotel security during the Duty Manager period.
Keeps records and maintains filing systems within the Food & Beverage Department.

• Ensures that regular stock takes are scheduled including consumables and operating

equipment as well as maintaining hotel equipment and fixed assets throughout all F&B
outlets and ensures that they are carried out in accordance with Coastlands Hotels’
policy and procedures and that they are accurate and acted upon.

• Serves on

o Staff performance committee
o Health and safety committee
o Learner ships and development committee
o Any other committee roles as determined from time to time

• Performs additional duties as required or as requested by the General Manager.

Food & Beverage Manager
Minimum 5 years’ experience in a similar role in an internationally branded hotel.
Micros & Opera literate
Responsible for multiple outlets
Able to build and lead a team
Salary and benefits consummate with experience

Food & Beverage Controller

Must be Oracle Materials control literate
Minimum 2 years’ experience