The W.P.T. Directory of
Job Descriptions
Food & Beverage Manager
Hospitality
JOB TITLE
PLACE OF WORK
- Food & Beverage Department
SCOPE AND GENERAL PURPOSE
- To effectively manage the day to day operations of all the Catering outlets with the
exception of Banqueting. To ensure guest satisfaction and aid the General Manager in
profitability of these areas
RESPONSIBLE TO
RESPONSIBLE FOR
- All Food & Beverage department heads
LIAISES WITH
- Deputy General Manager
- Executive Chef
- Security Manager
- Executive Housekeeper
- Rooms Division Manager
- Human Resource Manager
- Banqueting Manager
- Sales/PRO Managers
- Financial Controller
LIMITS OF AUTHORITY
- Recruits own staff with budgeted wage with
- General Manager’s approval
- Organizes all subordinates as he sees fit
- Discipline of staff through liaison with the
- Human Resource Manager
- May not make any policy changes without the approval of the General Manager
- May not make statements to the press
MAIN DUTIES:
Food & Beverage Planning and Control
- Agrees menus and wine lists, both content and pricing with the Executive Chef and
General Manager
- Is aware of daily and weekly specials in outlets - checks pricing
- Is aware of availability of products
- Monitors bar results
- Monitors food cost results and discusses with Executive Chef
- Ensures that superb promotions are held in all outlets regularly to generate business
- Gets to know and personally deals with regular guests
- Personally monitors all guest complaints
- Ensures a "good atmosphere" in all outlets
- Ensures guest satisfaction
- Ensures that all subordinates in his allocated areas have a job description and that
they receive the necessary training for job competence
- Checks duty rosters in allocated areas, ensure coverage and monitors timekeeping and
absenteeism
- Ensures perfect appearance and hygiene of all service staff
- Holds weekly meeting with Food & Beverage team
- Control of F& B areas:
- Regularly checks all areas for maintenance requirements and follow up
- Keeps a close eye on cashiering – correct billing etc
- Ensures that the "barman’s code of practice" is adhered to
- Ensures tightest control over Food & Beverage security
- Liaison with General Manager
- Personally discusses all non-routine matters with General Manager
Performance Standards
- To achieve and maintain all budgets, covers and ASP’s in the restaurant
- To achieve and maintain budgets for all bars
- To keep expenditures to a minimum
- Maintain strict security standards to avoid damage or theft
- To keep staff turnover to a maximum of 25% keeps up high level of staff morale
- Liquor cost and food costs in all areas
- Controlled current corporate objectives
- Standards of hygiene and cleanliness and back of house areas
- Standards of service and maintenance for all areas
- Involved in training in all areas, updates Standard of Performance Manuals, keeps
training records
