Food and Beverage Manager at Stratostaff

Roles & Responsibilities:

MEMBER EXPERIENCE:

• Lead the F&B team to deliver the Member Promise through consistent service standards.
• Actively manage member feedback, implementing improvements.
• Establish mechanisms for real-time customer feedback.
• Ensure superior experiences for club members.
• Supervise remodeling and refurbishments for food and beverage service.
• Manage correspondence with catering guests.

RESOURCE MOBILIZATION & MANAGEMENT:

• Develop and monitor operating budgets for revenue outlets.
• Identify and develop sales opportunities within outlets.
• Develop strategies to meet performance targets.
• Maintain F&B personnel records.
• Responsible for F&B inventories.
• Develop and maintain partnerships to enhance member experience.

LEADERSHIP DEVELOPMENT:

• Develop staff and provide growth opportunities.
• Manage staff turnover.
• Institute a continuous learning and development culture.
• Ensure SOPs for revenue and cost control are consistently utilized.

CLUB MARKETING:

• Develop interesting promotions for Club functions.
• Assist in planning procedures for special events and banquet functions.
• Design attractive menus.

PEOPLE MANAGEMENT:

• Ensure effective orientation and training for banqueting staff.
• Stay updated on legal developments, advising on compliance and risk.
• Develop, train, and implement policies for employee relations.
• Resolve employee grievances.
• Inspect safety, sanitation, and energy management standards.
• Collaborate on menus with the Executive Chef.

F&B ADMINISTRATION:

• Monitor purchasing and receiving procedures for quality and cost control.
• Research new food preparation techniques to maximize member satisfaction and minimize costs.
• Consult with relevant departments to maintain high member satisfaction.

CONTROLS:

• Ensure food cost is within acceptable and approved rates.
• Institute measures to control pilferage and wastage.
• Develop SOPs, manuals that support control measures.
• Enforce HACCP, ISO, and H&S procedures in the F&B Operations.

KEY COMPETENCIES:                                                 

• Customer Orientation
• Financial Acumen
• Commercial Acumen
• Operation Excellence
• Team Leadership & Management

 MINIMUM REQUIREMENTS:              

• 7+ years of managerial/supervisory experience in a reputable hospitality organization
• Excellent understanding of customer experience principles and applications
• Degree in a related field
• Diploma in Food & Beverage and professional culinary training
• Ability to lead by example and motivate teams
• Budgeting and reporting skills
• Ability to work in a fast-paced environment and prioritize effectively
• Strong communication and people management skills
• Ability to collaborate with diverse stakeholders
• Agile and adaptable approach to problem-solving