Food & Beverage Manager

We are now actively seeking an experienced Food and Beverage Manager to manage the day-to-day leadership of all Food outlet functions across Westport Estate and contribute to the vision and strategy for Westport Estate as a world-class tourism destination. As Food and Beverage, you will work with and develop the entire team to establish a food offering/experience that enable exceptional guest services and consistently exceed the highest possible standards.Food and Beverage Manager Job DescriptionObjectives Of This Role:The F&B Manager will support & lead the food operations across the entire estate ensuring an excellent guest experience with genuine friendly service is delivered every time.Set up SOP’s, training plans and training sign off procedures.The ideal candidate will have exceptional customer service and team leadership skills to successfully lead and inspire the team.Gain a complete understanding of specific goals, objectives, to include budget goals and service KPI’s to impact positively in the outcome of guest surveys and other online forums of customer feedback.Collaborate & engage with the team to ensure the company is providing consistently excellent products and service, and that the environment is inviting and well-stocked.Uphold standards of customer excellence and quality, ensure all guest feedback is appropriately actioned.Demonstrate excellent communication skills both internally and externally and be able to demonstrate a proactive approach to ensuring all team members understand our collective shared short- and long-term goals.Set daily employee objectives and follow up with staff ensuring support and accountability.Adhere to department policies and procedures, to develop and add to through business analysis.Uphold standards of excellence and quality.Establish a positive working environment, to support the development of the long-term vision which encompasses a culture of honesty.Assist the general manager as needed in all Food and Beverage requirements.Expand all F&B offerings in the Café, Airstreams, Westport House and continue to grow their revenue streams. Daily Responsibilities:Day to day Management of all food operations to a high standard, in line with General Manager’s direction.Maintain appropriate financial information systems as required.Maintain rosters in line with forecast figures and make adjustments as necessary to reflect actual figures in TMS systemEnsure that the correct daily cash procedures are followed including Petty Cash, Lodgements, Safe Checks, Till Checks, Comps & VoidsEnsure all service & financial KPI’s are met.Support the inhouse team in both FOH & BOH to ensure best in class service is achieved.Work with the Head of Culinary to promote an inclusive and friendly workplace.Work with all management regarding budgeted KPI’s, Team Training & Development, Customer Satisfaction.Adherence of all company procedures throughout the estate as outlined.Ensure training for responsible service of alcohol is maintained and that all relevant requirements are fulfilled in relation to licensing laws.Direct responsibility for full quality and safety compliance, including ensuring adherence to the Food Hygiene, EHO and H&S legislation in all food outlets.Build and maintain excellent working relationships with all department heads as well as key Directors.Monitor and evaluate all food outlet performance and productivity, communicating weekly the needs of the business.Primarily responsible for food & beverage standards and quality and overall operational excellence in all premises offering food.Ensure service levels are of the highest standard and consistent in all food outletsMaintain regular presence and visibility in all food outlets to lead a positive work environment and attitude of the entire Estate F&B team.Identify opportunities in all food outlets and investigate potential growth targets with the Head of Culinary.Awareness of and adaptable to the Seasonal changes of the business.Meet weekly with the Hotel General Manager with a meeting agenda.P&L report to be sent to GM daily  Required Skills:Good knowledge of Food Hygiene including HACCP, including Allergen training.A passion for fresh food and quality led service.The ability to manage in a diverse environment with a focus on visitor and guest service.Ability to lead, motivate and develop a team in a holistic, compassionate & calm manner.Excellent interpersonal and influencing skills.Advanced written and verbal communication skills.Ability to successfully implement positive changes.Hands on in the development of positive team mentality. Preferred Experience & Qualifications:1 year plus a Manager in Café/Restaurant or F&B Department, preferably with a strong background in high volume hospitality/conference and banqueting/food service operation.Experience of Cash handling and POS systems.Barista & Bar/Wine Experience and ability to train all employees.Professionalism and the ability to present and report on relevant business informationAny additional H&S training, First Aid Training & HACCP.P&L Awareness, Labour Management, COS analysis all a plus.Microsoft Word, Excel & PowerPoint Knowledge.Knowledge of HR procedures and proven ability to deal with any employee issues.Proven ability to deal with any customer/supplier issues to ensure positive outcomes at every opportunity.  This job description is not intended to be either prescriptive or exhaustive, it is issued as a framework to outline main areas of responsibility at the time of writing.