Reports to: General Manager

Supervises: Production staff

Main objectives: Ensure that the day to day operation of the Food and Beverage section of an organisation/enterprise achieves a high standard of profitability and customer satisfaction.

Typical functions and responsibilities:

  • Control of costs in accordance with company targets and budgets.
  • Purchase of food and beverage stocks and control dockets, bills and monies received.
  • Maintain service standards in accordance with company policy.
  • Ensure the maintenance of equipment to keep it in good running order.
  • Generation of business through functions and promotions.
  • Set up and maintain safe working conditions and practices for staff.
  • Recruit, train and supervise staff.
  • Complete administrative tasks, such as rosters, forecasts and reports.

Typical qualifications and experience: At least three to four years’ experience in the hospitality industry. Must be at least 18 years old and hold a General Manager’s Certificate to work on licensed premises.

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