To Complete the weekly F&B Rota, maintaining the pre set wage cost margin in all departments, along with having enough staff on duty for each shift.
To maintain Stock control for F&B outlets including Ordering, stock taking at the start of each month, stock rotation and storeroom cleanliness.
To Liaise with sales reps and monitor pricing at all times.
To Maintain cleanliness across each department, ensuring all checklists are completed, signed, and checked. A check the checker system needs to be added here to keep up to date with al duties.
To regularly complete training & development with all F&B Staff and supervisors.
To monitor, record and reduce wastage in all departments.
To be visible on the floor and to work within the team at all opportunities.
To maintain all machinery within your department, ensuring all machines are Deep cleaned regularly, and any issues reported to Maintenance.
To manage the Bar and Restaurant Departments, and Supervisor teams. Keeping them motivated and focused at all times.
To plan staffing, and stocks for all upcoming events. Making sure to forward plan for peak seasons and large events.
Development of Food Menus with Head Chef, looking at profit Margins, Presentation, and saleability.
Development of beverage menus. Keeping within the set profit margins, adding of a limited amount of new products with new trends & time of year in mind.
To put upselling technics in place with all staff for Food & Beverage.
To fulfil Duty Manager shifts and duties where required.
To Monitor and record breakages of crockery & Glassware, and maintain stock levels.
To monitor and maintain stock & complete a quarterly count of all Glassware, Cutlery, & Crockery.
