Food and Beverage Manager

1. Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up-sell alternatives. 2. Oversees the function of all Food and Beverage operations, team members, facilities, sales and costs to ensure maximum Food and Beverage profit is achieved. 3. Identify customer needs and respond proactively to all of their concerns. Forecasting, planning, sourcing, and ordering food supplies for the Food and Beverage department. 4. Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan. 5. Coordinate with Sales and Marketing the promotion of the dining outlets and future events and promotions. 6. Coordinates with the Executive Chef for the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times. 7. Conducts frequent and thorough inspections together with the Executive Chef, of the Food and Beverage Operation. 8. Maintains a consistent focus on cleanliness and organised throughout all areas, both at the front as well as back of the house. 9. Frequently verifies that only fresh products are used in food and beverage preparation. 10. Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate. 11. Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.