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Job Title: Food and Beverage Manager
Reports To: General Manager
Department: Food & Beverage
Job Summary:
The Food & Beverage Manager is responsible for leading the food and beverage service staff and facilities to
include the Masaai Barista Café, Mumbai Spices, CBD Pool Bar, breakfast and conference areas.
Responsible for ensuring the highest level of guest service by overseeing all aspects of service and service
staff during operating hours, while working in a clean and safe environment, and meeting all financial goals
for sales and expenses.
Essential Duties & Responsibilities:
• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and
thanks all guests
• Manages Masaai Barista Café, Mumbai Spices, CBD Pool Bar, breakfast and conference areas to ensure
proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the Hotel’s appearance standards
• Hires, manages and trains staff in all technical and non-technical aspects of their role including Hotel
standards of quality and service
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to
all
• Communicates with service and kitchen staff regarding VIPS, reservations and/or special events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the
Hotel’s policies and applicable laws
• Make rounds of all food and beverage outlets to ensure guest needs are met
• Responsible for employee relation issues and reviews incidents with Human Resource Manager
• Completes and administers employee performance appraisals
• Conducts daily beverage inventories and monthly china, glass and silverware inventories
• Opens and closes dining room(s) on a regular basis. Responsible for ensuring Hotel is secure upon departure
and that all lights, equipment, doors, etc. are turned off or locked
• Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and
supervises any remaining staff in the hotel. Works with remaining staff to complete tasks in an effective and
efficient manner.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing,
maintaining effective profit and loss controls and monitoring labour costs following demand patterns, budget
and local labour laws
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and
other reports as requested
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing
including promotions and special events and by training staff on “up–selling.”
• Protects guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and
alcohol beverage control policies including confirming legal drinking age and discontinuing service to
intoxicated guests
• Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing
solutions; acquiring feedback from guests and co-workers in order to ensure satisfaction and/or implement
service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and
reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Chefs in the creation of menus and
menu pricing as requested
• Communicates and teams well with other departments ensuring appropriate staff levels for all events and
ensuring assigned responsibilities are carried out.
Additional Duties & Responsibilities:
• Primary duty is management and leadership, however will be required to fill in to relieve/back-up staff
during peak periods or when short staffed
• Attends and participates in daily Leadership meetings
• Implements and supports all Hotel initiatives and programs requested by management
• Teams with other departments to ensure exemplary customer service and adherence to policies and
procedures
• Maintains knowledge of other Clubs and industry trends
Minimum Education, Experience & Other Skills:
• Four year college degree or equivalent experience required
• A minimum of 4 years of progressive responsibility in food and beverage industry required
• A minimum of 2 years of personnel management, preferably in a hospitality/service industry required
• Experience in resolving customer issues/complaints as well as overall excellent customer service required
• Proficient in computer software including Microsoft Word and Excel
• Solid time management, organization and prioritization skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast-paced environment
• Ability to effectively communicate verbally and non-verbally with others
• Ability to work with all personality types even in adverse situations
• Ability to prioritize, anticipate situations, and take quick action
• Ability to manage multiple projects and recommend/implement effective solutions
• Demonstrated commitment to customer service
• Excellent problem solving/decision making skills
• Ability to work independently and proactively in a fast-paced environment
Notes:
This job description in no way states or implies that these are the only duties to be performed by the employee(s)incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. Management reserves the right to change, rescind, add, or delete the functions of this position at any time.
If you meet the above requirements kindly share your CV and cover letter to:
