food & bevrage manager job description

8/2/2019 Food & Bevrage Manager Job Description

1/64

FOOD & BEVERAGE MANAGER

Job Title:Food and Beverage Manager

Place of Work:A hotel

Scope and General Purpose: To supervise and control all cateringoutlets in a hotel to the requiredstandards, within agreed budgetarylimits and parameters of the law,particularly liquor law.

Responsible to:General Manager

Responsible for:All restaurant, room service,banqueting, stores and back of thehouse staff. (In some cases the HeadChef will also report to the Food and

B M )

To ensure that restaurants andcloakrooms are clean and wellmaintained, that tableappointments, including flowerarrangements are impeccable.

To ensure that waiters are always

correctly and smartly dressed, thatthey offer professional andcourteous service to theircustomers.

To ensure that bars andcloakrooms are clean and stockedwith the stipulated requirements.

To ensure that barmen are welltrained, correctly and smartlydressed and serve their customersin a professional and friendlymanner.

To ensure that room service ordersare executed promptly and thatthey comply with the required

d d


2/64

B M ) d d

statutory hygiene standards aremaintained in all areas.

To attend timeously to customercomplaints.

To take the necessary steps in theevent of theft, burglary or fire.

To ensure that reports andadministration requirements aretimeously submitted.

To ensure that the Back of the

House Department operateseffectively and efficiently. To hold regular performance

appraisals with all managementstaff, identifying areas fordevelopment and training needs,and ensuring that this training iseffected.

To ensure that fair discipline iseffected.

To ensure that the causes of staff grievances are investigated andthe appropriate action taken.

To ensure that fire and evacuationdrills are held regularly.

T h b d d

industry and make suggestions forimprovement of the cateringoperation.

To attend meetings as required. To carry out or ensure that regular

On-the-Job Training is taking placeto agreed standards.

To ensure that the most suitablyqualified person is appointed in theevent of a vacancy wherever

possible this should be an internalpromotion.


3/64


4/64

FRONT OF HOUSE MANAGER

Job Title:Front of House Manager


Scope and General Purpose: To supervise and control all Front of House and Housekeeping areas to thestandards laid down by the Company,maximising revenues and profits toagreed budgetary limits.


Responsible for:Hall PortersDriversReceptionists

C hi

To be readily available at all timesto deal with problems orcomplaints.

To ensure that rooms have beenserviced and maintained to the

standards laid down by theCompany. To ensure maximum room

occupancy within agreedoverbooking policy.

To ensure that reservations aretaken correctly and courteously.

To ensure effective liaisonbetween reservations and frontoffice staff with other departments(e.g. housekeeping).

To ensure that all charges arecorrectly entered on the guest'sbill and that this is up to date at alltimes.

T h di l


5/64

parcels are delivered to roomswithout delay.

To ensure that incoming andoutgoing telephone calls arehandled promptly and courteously.

To ensure maximum security of allitems left in safety deposit boxes.

To carry out systematic checks of all Front of House areas formaintenance requirements, repairs

or refurbishing, ensuring thatthese are actioned without delay. To ensure that the Hotel Entrance

is easily accessible to cars andtaxis at all times.

To hold regular performanceappraisals with all senior staff,identifying areas for developmentand training needs and ensuringthat this training is effected.

To carry out or ensure that regularOn-the-Job training is taking placeto agreed standards.

To hold regular meetings with allHeads of Department. To ensurethat manning levels are correct

To monitor trends within theindustry and make suggestionshow these could be implemented.

To be familiar with all local CivilDefence measures.

To ensure that staff under yourcontrol are trained in Civil Defencemeasures.


6/64


7/64

BANQUETING MANAGER

Job Title:Banqueting Manager


Scope and General Purpose: To supervise and control thebanqueting department to therequired standards and within agreedbudgetary limits.

Responsible to:General ManagerFood and Beverage Manager

Responsible for:Assistant Banqueting ManagerBanqueting CoordinatorBanqueting Waiters

Wi S d

enquiries. To ensure that once a booking is

confirmed, all details andrequirements are noted, using acheck list, so that nothing is

forgotten, e.g.:- Number of covers- Where to assemble- Where to serve- Details of menu- Plan of tables- List of guests- Drinks, aperitifs, wines, liqueurs,

spirits, and whether per-orderedor cash, cigars, cigarettes

- Entertainment To liaise or ensure liaison with the

client a few days before thefunction to confirm exact numbers,in turn informing the appropriate

d l h d


8/64

all times. To ensure effective briefing of

waiting staff before the functioncommences.

To ensure that bar and waitingstaff know the limit of open barsand that this is not exceeded.

To ensure that the service of foodand drink is courteous andprofessional.

To ensure that tables are correctlyset and that table appointments,including flower arrangements, areimpeccable.

To ensure that surplus equipmentis removed once the function isover and returned to its correctstorage place.

To check equipment against thefunction checklist to ensure that noitems have been misappropriatedor mislaid.

To check equipment regularlyagainst the inventory to ensureminimum losses.

To ensure maximum security of all


9/64


10/64

RESTAURANT MANAGER

Title:Restaurant Manager

Place of Work:Restaurant

Scope and General Purpose:Supervise and control the restaurantand bar

To ensure that the most suitablyqualified person is appointed in theevent of a vacancy - whereverpossible this should be an internalpromotion.

To ensure maximum security in allareas under your control.

To liaise with customers regarding

l f

and stored under optimumconditions.

To ensure regular stocktaking of all operating equipment atspecified intervals.

To ensure that operatingequipment is used properly andnot abused, e.g. serviettes andwaiters' cloths used for cleaning.

To ensure effective communicationby attending meetings as requiredand holding staff meetings on aregular basis to impartinformation.

To hold regular On-the-Job trainingsessions to ensure that staff canperform their duties correctly.

To administer tronc in a fair andequitable manner.

To give feedback on guest letters

d


11/64

HEAD HOUSEKEEPER

Job Title:Head Housekeeper


Scope and General Purpose: To supervise and control the cleaningand servicing of all bedrooms,restaurants, function and publicrooms in the hotel.

Responsible to:General Manager or Front of HouseManager

Responsible for:Assistant housekeeperChambermaidsCleanersHousemen

ff

To ensure that rooms are checkedregularly for repairs andrefurbishing, and that appropriatemaintenance is effected.

To liaise with General Manager andnotify areas needing attention, in

respect of decor. To ensure that the most suitablyqualified person is appointed in theevent of a vacancy - whereverpossible this should be an internalpromotion.

To ensure that staff are coachedand trained to perform their dutieseffectively.

To ensure that attendanceregisters are completed daily andin accordance with statutoryregulations.

To ensure that salary variationsand administrative returns are

l d l d


12/64

SALES EXECUTIVE

Job Title:Sales Executive

Place of Work:Regional sales office

Scope and General Purpose: To promote the image and services of the company so that maximumgrowth occurs through gaining newclients and contracts.

Responsible to:Sales Manager

Responsible for:Secretarial staff

Liaises with:Other sales executivesDepartmental heads

To complete a daily/weekly log of all activities.

To analyze statistics therebyidentifying key sales areas,problems and success rate.

To research prospective client

details, finding out as much aspossible about the company toensure a professional approach.

To constantly monitor and beaware of competitor activity.

To present a realistic proposal to aprospective client, havingthoroughly researched costfactors, and ensure that theproposal is achievable.

To constantly be aware of newbusiness opportunities and actionthese.


13/64

PERSONNEL AND TRAINING MANAGER

Job Title:Personnel and Training Manager

Place of Work:Regional or area office

Scope and General Purpose: To manage the Personnel and Training function within agreedbudgetary limits so that the companyand the individual can benefit throughthe employee's ability to attainoptimum performance and growth.


Responsible for:Assistant Personnel Manager(In some cases also salariesadministration)

succession plan is meaningful andeffective.

To ensure that meaningfulappraisals for all staff are carriedout on a regular basis.

To ensure that the action and

developmental plans agreed at theappraisals are actioned andfollowed up.

To ensure the Individual CareerPlans are meaningful and agreewith succession plan and are theresult of an appraisal.

To ensure that new or transferredemployees have an effectiveinduction programme with isadhered to.

To ensure that the TrainingProgramme provides for thetraining needs identified atappraisals.


14/64

conspicuous places. To ensure that legislated

remuneration packages are

adhered to. To ensure that managers are

acquainted with and are applyingall latest industrial relationslegislation.

To ensure effective communicationrelating to any industrial or strikeaction, so that future orcontingency planning can beeffected.

To ensure that line managers arefully aware of and responding to allstatutory legislation affecting thecatering industry.

To be aware of the welfare needs

of employees and be available forcounselling.

OPERATIONS MANAGER

Job Title:


15/64

reviews, coach and direct activitiesto achieve desired performance.

To draw up, in conjunction with the

Personnel Manager, meaningfulsuccession and career plans for allmanagement staff.

To monitor progress of agreedsuccession and career plans andensure that these are adhered to.

To ensure that district managersare conducting regularperformance appraisals anddrawing up appropriate action anddevelopmental training plans fortheir subordinate managers, using

job descriptions as a guide. To ensure that the company's

objective relating to labour

turnover is achieved or bettered. To ensure that subordinates are

totally conversant with andpractising good industrial relationsprocedures.

To ensure that subordinates aretotally conversant with andimplementing all company policies

To ensure that complaints orproblems are actioned withoutdelay and that effective follow-up

action takes place to avoid arecurrence.

To ensure that the company'straining objectives are achieved.

To attend all company social andpromotional functions, maintaininga high profile with current andprospective clients.

To be aware of current trends inthe industry and make suggestionshow these could be implementedfor the benefit of the company.

To attend meetings and trainingcourses as required andcontinually strive for the

improvement of won professionalskills. To liaise and work closely with

sales executives to ensure thatrealistic, achievable proposals aresubmitted.

To maintain effective workingrelationships with line and staff


16/64


17/64

CATERING MANAGER - INDUSTRIAL CATERING

Job Title:Catering Manager - Industrial Catering

Place of Work:A staff restaurant

Scope and General Purpose: To manage the catering services of acompany to their requirements andsatisfaction, within the agreedbudgetary limits.

Responsible to:A district or area managerA senior manager - probablypersonnel manager

Responsible for:Subordinate catering staff

Liaises with:Customers

work. To ensure that cash-up procedures

are strictly adhered to. To ensure that all monies are

banked in accordance with laid-down procedures.

To ensure that staff records are upto date and kept in accordancewith company and statutoryrequirements.

To ensure that hygiene standardscomply with company andstatutory requirements.

To ensure effective security in allareas under your control.

To be aware of and respond theneeds of your staff, includinginduction, monitoringperformance, coaching andensuring that appropriate trainingis effected.

To carry out On-the-Job Training as


18/64

To attend to customer complaintssatisfactorily.

to take the necessary action in the

event of burglary, theft, fire or abreach of statutory regulations.

To attend meetings and trainingcourses as required.


19/64

ASSISTANT CATERING MANAGER

Job Title:Assistant Catering Manager

Place of Work:A staff restaurant

Scope and General Purpose: To assist the manager in the day-to-day management tasks of providing acatering service for a staff restaurantto the required standards.

Responsible to:Catering Manager


Liaises with:SuppliersOther assistant managersRegional office staff

To make regular inspections toensure that company andstatutory hygiene standards aremaintained.

To carry out regular On-the-Job Training sessions, be constantlyaware of staff who have potentialfor development and ensure thatthese people are highlighted forpromotion.

To be fully conversant with MOSAand NOSA regulations and reportany defect to the manager.

To be sensitive to the needs of subordinate staff and report anyproblems or breaches of disciplineto the manager.

To be security conscious at alltimes and ensure storerooms,safes and lockable areas aresecure.

To assist with stocktaking on a


20/64

DIRECTORS TABLE/CORDON BLEU RESTAURANT MANAGER

Job Title:Directors Table/Cordon BleuRestaurant Manager

Place of Work:An Executive dining room

Scope and General Purpose: To prepare, present and serve highquality food to the satisfaction of thedirectors and within agreedbudgetary limits.

Responsible to:A District ManagerA Company Director

Liaises with:DirectorsOther Director's Table Managers

Limits of Authority:

customer's taste and ensure thatfavourite recipes are available toany relief manager.

To present prepared foodattractively and tastefully.

To serve meals and ensure thatservice is professional, discreetand personalised.

To be continuously aware of andrespond to the needs of thecustomer.

To maintain a high, yet notoverpowering profile in the diningroom.

To ensure that hygiene standardsin all areas, i.e. kitchen, stores,dining room, etc., far exceedcommonly accepted standards.

To ensure maximum security of allareas under your control, payingparticular attention to valuableassets, i.e. silverware, crystalware,


21/64

CLUB MANAGER

Job Title:Club Manager

Place of Work:Sporting or social club

Scope or General Purpose: To manage all sporting and cateringfacilities of the club, to thesatisfaction of the members andwithin agreed budgetary limits.

Responsible to:Committee

Responsible for:Kitchen staff WaitersBarmenCleanersGroundsmen/gardenersCashiers

maintained internally andexternally.

To ensure that all maintenance iscarried out correctly and promptly.

To order consumable and non-consumable items, ensuringacceptable stock levels andeffective security thereof.

To supervise the issuing of stocksand ensure that control measuresare effective.

To respond to and timeously actioncomplaints and suggestions of members.

To supervise ground staff andensure that grounds and sportingareas are well maintained and in agood state of repair.

To ensure that parking isorganised and disciplined.

To maintain good staff relations,ensuring fair and equitable


22/64

EXECUTIVE CHEF

Job Title:Executive Chef


Scope and General Purpose: To provide an efficient and costeffective food service to theestablishment.


Responsible for:All subordinate kitchen staff

Liaises with:All other heads of department

Hours of Work:Flexible

hygiene requirements and thatstaff who are ill or injured receivethe correct treatment or are notallowed to work.

To ensure that all staff arecorrectly dressed to satisfystatutory requirements as well asenhancing the image of theestablishment.

To ensure that all stocks areordered to the correct quantities,quality and price.

To ensure that all stocks are beingkept securely and under the

correct conditions applicable toeach type of commodity stored.

To regularly meet with thestorekeeper to ensure that thecorrect stocks are kept.

To regularly hold maintenancechecks with the MaintenanceManager to ensure that no


23/64

To ensure that all informationwhich is required to compilemeaningful budgets is available at

all times.


24/64

HEAD CHEF

Job Title:Head Chef

Place of Work:A hotel or restaurant

Scope and General Purpose: To provide an efficient and costeffective food service.

Responsible for:All kitchen staff

Responsible to:

Food and Beverage Manager

Liaises with:All other heads of department

Hours of Work:Flexible

To ensure that attendanceregisters are kept daily and thatany absenteeism is reported tomanagement without delay.

To ensure that all documents arepassed to managementimmediately for processing.

To ensure that all staff are dressedcorrectly to satisfy statutoryrequirements as well as enhancingthe image of the establishment.

To constantly update yourknowledge and skills for the goodof the establishment.

To assist with regular stocktakesas and when required.


25/64

CHEF DE PARTIE

Job Title:Chef de partie

Place of Work:A hotel or restaurant kitchen

Scope or General Purpose: To take full responsibility for therunning of a particular section of alarge kitchen.

Responsible to:Sous Chef

Responsible for:Subordinate kitchen staff, cooks,commis de partie, apprentices (ortrainees)

Hours of Work:Variable, usually determined byopening times of restaurant/dining

To ensure that junior cooks andtrainees receive the right trainingand optimum guidance.

To ensure that any anticipatedshortages are communicatedpromptly to the sous chef or headchef.

To ensure that no horseplay isallowed in his section and that allstaff under his control are treatedfairly and with courtesy.

To deputise in the sous chef'sabsence and take charge of thekitchen when directed to do so.

To attend training courses andseminars as and when required.

To strive to study managementsubjects in preparation for futureadvancement.


26/64

SOUS CHEF

Job Title:Sous Chef

Place of Work:Kitchen of a hotel or a largerestaurant

Scope and General Purpose: To assist the head chef in the day today running of the kitchen.

Responsible to:Head Chef (Executive Chef)

Responsible for:All subordinate kitchen staff

Liaises with:Heads of DepartmentStorekeeperLinen room

To ensure that all maintenanceproblems are timeously reportedand followed up.

To ensure that all communicationsbetween restaurant and kitchenrun smoothly.

To ensure that each cook receivesthe correct orders for theappropriate tables.

To ensure that each dish leavingthe kitchen is checked for quality,quantity, presentation and correcttemperature.

To ensure that the dining room/

restaurant personnel are "standingby" when delicate dishes areserved.

To ensure that regular on-the-jobtraining is carried out so thatsubordinate staff perform theirduties correctly.

To attend seminars and training


27/64

KITCHEN SUPERVISOR

Job Title:Kitchen Supervisor

Place of Work:A kitchen

Scope and General Purpose: To control and supervise the runningof the kitchen, ensuring that thepreparation and presentation of foodcomplies with the required standards.



Liaises with:Restaurant staff


times. To promote team spirit and lead by

example. To assist with or present regular

training or coaching sessions, sothat staff perform their dutiescorrectly.

To report any faults or defects tomanagement, paying particularattention to any safety or healthhazard.

Irregular Duties: To deputise for management in

their absence.


28/64

HEAD RECEPTIONIST

Job Title:Head Receptionist


Scope and General Purpose: To supervise and control thereception, registration and roomallocation of all guests.

Responsible to:Front Office or Front of HouseManager

Responsible for:Receptionist

Liaises with:HousekeeperFront Office Departments

allocate rooms, bearing in mindthe preferences of regular and VIPguests.

To ensure co-operation andhelpfulness with all front office andhousekeeping departments.

To ensure that the guest listregister is updated regularlyduring the day and that copies aresent to the appropriatedepartments, i.e. Hall Porter,Cashier, Telephone Room andHousekeeping.

To liaise closely with the

housekeeping department oncheck outs, moves, etc. To arrange alternative suitable

accommodation, for a confirmed orregular guest, if the hotel is fullyoccupied.

To ensure maximum roomoccupancy in line with agreed


29/64

NIGHT AUDITOR

Job Title:Night Auditor


Scope and General Purpose: To audit, balance and consolidatedepartmental ledger accounts,prepare various hotel operatingreports and take over duties of FrontOffice Cashier.

Responsible to:

Night ManagerFront of House ManagerAccountant

Responsible for:Audit ClerksCashiers

made by cashiers. To prepare Credit Card/Charge

Card summaries and post to ledgeraccount.

To maintain a high standard of personal hygiene and appearance.

To hold regular training andcoaching sessions ensuring thatstaff are performing their dutiescorrectly.


30/64

FOOD & BEVERAGE CONTROLLER

Job Title:Food and Beverage Controller


Scope and General Purpose: To provide an effective system of control which protects the financialstructure of the undertaking throughthe methodical, systematic checkingof day-to-day business transactionsand at the same time provide asource of information to

management.

Responsible to:Hotel Accountant

Responsible for:ClerksGoods Receiving Manager

production of daily reports. To ensure that official orders have

been issued for all purchases andgoods received.

To ensure that stock recordssystems are accurate and up-to-date.

To audit requisitions and issues of all outlets and highlight anyinaccuracies.

To ensure that all receivable costsfor both kitchen and bards areprocessed speedily and held readyfor rapid percentage computation.

To ensure that all computer inputis effected daily. To ensure regular assets

stocktakes are carried out. To assist with the checking of

overhead costs to ensure that alldepartments are aware of costs,particularly when there have been


31/64

passed freely to Heads of Department so they can takeappropriate action in the event of

adverse results. To ensure a smooth workingrelationship with otherdepartments, avoiding antagonismin sensitive areas.

To ensure that the prices enteredin programmed or computerisedcash registers are correct andupdated when necessary.

To ensure that menus are costedregularly.

To ensure goods receivingprocedures are strictly adhered to.

To prepare feasibility studies asrequired.

To carry out regulartraining/coaching sessions toensure that staff are performingtheir duties correctly.

To carry out regular performanceappraisals, identifying areas fordevelopment and training needsand ensuring that this training is


32/64

BOTTLE STORE MANAGER

Job Title:Bottle Store Manager

Place of Work:A bottle store

Scope and General Purpose: To maximise profits by ensuring thatcorrect stock levels are maintained,for peak and slack periods, whichallows for a fast turnaround of items,without running out of stock, thusachieving budgeted targets andcustomer satisfaction.

Responsible to:An area/regional manager/head office

Responsible for:CashiersClerksPackers

throughout the store is effective,eye catching and that signage isbig, bold and attractive.

To ensure that staff are correctlyand smartly dressed at all times.

To practise and be seen to bepractising good customer relationsskills.

To ensure that staff are aware of and practise good customerrelations skills.

To ensure that your productknowledge is up-to-date and carryout regular training/coaching

sessions thus ensuring that staff also know the product and cantherefore offer the best possibleservice to customers.

To ensure that each staff memberhas a meaningful job descriptionand knows what is expected of him/her.


33/64

particular attention to therequirements of the Liquor Act of 1977.

To ensure that the invoice book isup to date and contains therequired signatures.

To ensure that all companybookwork is completed correctlyand submitted timeously.

To ensure that the price list is up-to-date AT ALL TIMES and thatitems are correctly priced.

To ensure that cashing-upprocedures are strictly adhered to.

To ensure that attendanceregisters are completed daily inaccordance with statutoryprocedures.

To ensure that returns arecorrectly accounted for and storedunder strict security conditions.

To ensure maximum security of allareas under your control.

To ensure that deliveries areorganised in such a manner thatcustomer service is not

with company/statutoryregulations.

To compile duty and leave rosters

to ensure correct manning levelsare maintained of permanent andcasual staff during peak and slackperiods.

To be fully conversant with andpractise good industrial relationspolicies, ensuring fair andequitable discipline.

To investigate the causes of staff grievances and take theappropriate action.

To ensure that relevant legislationis posted up in a conspicuousplace and readily available to allstaff.

To ensure that trading hours,emergency telephone numbersand the licensee board are clearlydisplayed on the front door.

To ensure that all delivery vehiclesclearly display the name, addressand telephone number of theestablishment.


34/64

WAITER

Job Title:Waiter

Scope and General Purpose: To prepare dining room, including allnecessary mise-en-place for service;serve customers in a professional,efficient and courteous manner.

Place of Work:A Restaurant/Dining Room

Responsible to:Restaurant Manager

Catering Manager

Responsible for:Commis WaitersDining Room AssistantsBusboys

Liaises with:

To set tables to laid-downstandards, ensuring that all itemsused are clean, undamaged and ina good state of repair.

To ensure sideboards on stationsare adequately stocked withreplacement cutlery, linen or otherestablished needs, be they food orequipment.

To prepare salads, sandwiches,cheese boards and coffee to laid-down standards, when this is anagreed duty of the establishment.

To take orders from customers and

ensure these are given to theappropriate person to execute. To be totally familiar with the

composition of all menu items. To serve food and beverages in

accordance with laid-downstandards, but above all in aprofessional, courteous manner.


35/64

exits, including those normallyused by customers, as well as fireescapes.

To carry out on-the-job training toensure subordinate staff can carryout their duties effectively.

To be continually aware of, andmaintain, the highest standards of personal hygiene and dress.

To ensure that any subordinatestaff adhere to, and maintain, thehighest possible standards of personal hygiene and dress.

To attend meetings and trainingcourses as required.

To take part in fire drills andevacuation drills at requiredintervals.


36/64

HOTEL BUTCHER

Job Title:Hotel Butcher

Place of Work:Butchery in the hotel

Scope and General Purpose: To requisition according torequirements, within agreed stocklevel parameters, all meat and meatproducts required by theestablishment and ensure theircorrect and cost effective use.

Responsible to:Head Chef

Responsible for:AssistantsApprenticePorters

To ensure that brines andmarinades are changed regularly.

To issue meat to the variouskitchens as required, against arequisition docket only.

To ensure that hygiene standardscomply with company andstatutory regulations.

To always be aware of and takeprecautions against possiblespoilage.

To check equipment regularly andensure preventative maintenanceis effected.

To regularly check for othermaintenance requirements andreport these to the maintenancedepartment.

To ensure regular stocktakes areconducted.

To ensure optimum securityarrangements are in operation at


37/64

BUYER

Job Title:Buyer

Place of Work:Regional/area office/central office

Scope and General Purpose: To appoint the best supplier, afterhaving thoroughly researched andinvestigated all factors in terms of quality, quantity, price, time andcontinuity, as well as providing aneffective back-up service to deal withsupplier problems.

Responsible to:Regional ManagerGeneral Manager

Responsible to:Secretary

information as possible,particularly with regard to newproducts.

To negotiate the terms of theagreement fairly, bearing in mindthe price, quality and continuity of supply.

To negotiate realistic discounts interms of the above agreements.

To maintain good interpersonalrelations with suppliers, thusgaining the best possible servicefrom them to the extent wherethey do a lot of the work for you.

To ensure that dealings are madewith a senior person in theorganisation, i.e. one who has theability to make decisions.

To ensure that the correctnumbers of suppliers areappointed, in that, thoughstreamlined, sufficient options are


38/64

NIGHT MANAGER

Job Title:Night Manager


Scope and General Purpose: To assume full control of all areas of the hotel from 23:00 to 07:00,ensuring the comfort and well beingof the guest, in accordance withagreed performance standards.

Responsible to:

General Manager/Front of HouseManager

Responsible for:CooksReception and Front Office Staff ChambermaidsCleaners

required standards and servedpromptly, professionally andcourteously.

To ensure that the night cleaningstaff are carrying out the dutiesallocated to them.

To re-arrange rosters and duties inthe event of illness orabsenteeism.

To ensure strict security measuresare in operation and nounauthorised person has access toany part of the hotel.

To ensure that no unruly or rowdy

behaviour persists and to take theappropriate measures in the eventof unreasonableness by any guestor staff members.

To ensure that all restaurants andbanqueting areas are properlysecured after the close of business.

To ensure that all cash and floats


39/64

To ensure that breakfastpreparations are on time and thatorders for early breakfasts have

been effected. To ensure that notice boards havebeen updated for the coming day'sbusiness.

To complete a night reportdetailing complaints,emergencies, incidents,maintenance or security needs, aswell as a summary of actiontaken.


40/64

BANQUETING CO-ORDINATOR

Job Title:Banqueting Co-ordinator

Place of Work:A hotel or club

Scope and General Purpose: To liaise with all clients, ascertainingtheir requirements and co-ordinatingthese needs to ensure the successfulexecution of the function.

Responsible to:Banqueting Manager

Responsible for:No one - unless this is a dual functionof co-ordinator and assistant manager

Liaises with:Back of the house staff Housekeeper

To monitor and control provisionaland confirmed function bookingsand ensure that no doublebookings occur.

To confirm all details in writing tothe guest.

To up-date status board andadvise all departments onceconfirmation of the function isreceived, normally under thebanqueting manager's signature.

To assist the banqueting managerduring the function.

To be constantly aware of new

business opportunities and actionthese. To be available to conference

organisers at all times during aconference.

To ensure the cleanliness of allconference and function rooms.

To ensure that all necessary


41/64

FAST FOOD MANAGER

Job Title:Fast Food Manager

Place of Work:Fast Food Restaurant (and take-away)

Scope and General Purpose: To supervise and control theoperation of sit down and take-awaycatering outlets, strictly adhering tothe prescribed standards of preparation and presentation,ensuring a fast turnaround of clientele.

Responsible to:An Area or Regional Manager

Responsible for:CooksWaitersCleaners

and that no variance above orbelow these levels takes place.

To ensure that all stocks arerotated and stored under thecorrect conditions.

To ensure that all equipment ischecked regularly to avoidbreakdowns, particularlyrefrigeration units and cookingequipment.

To maintain good relations withthe health department and ensurethat all areas are scrupulouslyclean, particularly highly visible

areas. To ensure that staff maintain acrisp, clean appearance and arealways correctly dressed.

To make regular inspections toensure that decor, furnishing andmaintenance requirements areactioned.


42/64

up-to-date and kept in accordancewith company/statutoryregulations.

To compile duty and leave rostersto ensure correct manning levelsare maintained of permanent andcasual staff during peak and slackperiods.

To be fully conversant with andcomply with all company/statutoryprocedures for a cateringoperation.

To ensure effective procedures arein operation, have been practised,and are fully understood, in theevent of a fire or a bomb scare.

To carry out regular training andcoaching sessions so that staff can

perform their duties effectively. To be fully conversant with andpractise good industrial relationsprocedures, ensuring fair andequitable discipline.

To ensure that the causes of staff grievances are investigated andactioned.


43/64

ROOM SERVICE MANAGER

Job Title:Room Service Manager


Scope and General Purpose: To supervise and control all roomservice areas, ensuring that service isprompt, professional and courteous,to the standards laid down by thecompany and within agreedbudgetary limits.

Responsible to:General ManagerFood and Beverage Manager

Responsible for:Head WaitersWaiters

distributed. To ensure that staff are clean,

correctly and smartly dressed atall times.

To be totally familiar with dailyfunctions and ensure that allnecessary arrangements aremade:- Normal furniture removed when

necessary.- Special cleaning arrangements.- All necessary equipment in

position, i.e. tables, chairs,portable bains-marie, hot plates,

etc.- Correct table setting andappointments.

To ensure that only well-trainedand experienced staff are on dutyat functions.

To ensure that all used equipmentis returned to its correct storage


44/64

procedures are strictly adhered to. To ensure that all administrative

procedures, including salary

variations, are completed correctlyand submitted timeously. To ensure that attendance

registers are completed daily andin accordance with statutoryrequirements.

To ensure that all stocks andsupplies are timeously requested,correct stock levels maintainedand stock stored under optimumconditions.

To ensure regular stocktaking of all commodities and operatingequipment at specified intervals.

To ensure that operating

equipment is used properly andnot abused. To be aware of all statutory

regulations affecting safety andensure that any safety hazard isrectified.

To ensure fair and equitablediscipline is effected.

ensure that this training is carriedout.

To prepare, on the required

format, all information necessaryfor budgeting purposes.


45/64


46/64

STOREKEEPER

Job Title:Storekeeper

Place of Work:Restaurant or hotel

Hours of Work: To be agreed, normally 06:00 - 15:00or 07:00 to 16:00

Scope and General Purpose: To ensure that optimum stock levelsare maintained, that all goods,perishable and non-perishable are

stored under ideal conditions and thatmaximum security applies at alltimes, particularly when receiving orissuing goods.

Responsible to:Food and Beverage ManagerCatering Manager

To ensure that goods received areof the quality and quantity orderedand in accordance with the agreedprice.

To ensure the timeous and correctcompletion of all administration inrespect of deliveries.

To complete all documentationand take the necessary action incases of non-delivery, substandarddeliveries or over pricing.

To ensure that all items are storedcorrectly, in terms of temperature,humidity and shelf life and that no

food items are stored on the floor. To ensure correct stock rotationand that issues are effected on afirst in, first out basis.

To ensure that all issues are madeagainst requisitions and that noitems leave the storeroom withoutthe appropriate documentation or


47/64

RECEPTIONIST

Job Title:Receptionist


Scope and General Purpose: To greet guests and allocate roomsaccording to laid-down procedures

Responsible to:Head Receptionist

Responsible for:

No-oneLimits of Authority:According to each establishment

Main Duties: To greet the customer and identify

his specific reservation.


48/64

BOOKKEEPER/CLERK

Job Title:Bookkeeper/Clerk

Place of Work:A catering unit

Hours of Work:As agreed

Scope & General Purpose: To assist management with the day-to-day compilation and completion of all financial and statistical returnsrequired by the company.


Responsible for: Trainee Bookkeeper/Clerk

Liaises with:

To inform management of anyshortages, surpluses orirregularities in connection withthe above item and ensure thatqueries are handled immediately.

To assist with stocktaking atprescribed intervals.

To extend and process stocktakingfigures accurately and timeously.

To ensure that cash and relevantvouchers are securely andsystematically kept.

To ensure that control systems areoperating effectively within agreed

parameters. To ensure that all administration ishandled efficiently, systematicallyand filed or sent to the appropriatedepartment without delay.

To leave all desks and office in aclean and neat manner whengoing off-duty.


49/64

GENERAL ASSISTANT - GRADE 1

Job Title:General Assistant - Grade 1


Scope and General Purpose: To assist with the cleaning,preparation, service, ordering andcontrol of food, cooked or uncooked,and ancillary items to agreedstandards.

Responsible to:

Head Cook/Chef Responsible for:No-one

Liaises with:All kitchen staff

To control and check items of equipment, including crockery,glassware, linen and other pantryrequirements.

To prepare diningroom mise-en-place, including the filling of cruetand condiment sets, butter and

jam containers. To set tables in accordance with

requirements. To relay orders as necessary. To set up trays as required,

ensuring that all prescribedcrockery, cutlery is in place.

To make sandwiches and salads inaccordance with prescribedrecipes.

To undertake relief duties of waiteror wine steward.

To operate tea, coffee and softdrink machines.

To ensure that all tasks are


50/64

GENERAL ASSISTANT - GRADE 2

Job Title:General Assistant - Grade 2


Hours of Work:As agreed

Scope and General Purpose: To assist with the cleaning,preparation and packaging of foodstuffs. To clean premises,equipment, linen and clothing, as

required to agreed standards.Responsible to:Cooks

Responsible for:No-one

standards. To measure, decant, pack and seal

foodstuffs, using prescribed or laid-down measures.

To move, stack, carry, load orunload utensils, tools, equipment,foodstuffs and other articles.

To tend fires or boilers, removingash and debris when necessary.

To operate, by switching on or off,standard kitchen equipment forpeeling, cutting, mixing, cleaning,polishing or rubber stamping.

To deliver messages or orders on

foot or with a non-mechanicalmode of transport.

Other duties, mainly irregular and definitely to be agreed: Gardening Guarding premises or property by

day.


51/64

GUEST SERVICES MANAGER

Job Title:Guest Services Manager

Place of Work:

Scope or General Purpose:

Responsible to:

Responsible for:

Liaises with:


Main Duties:

Assist departing guests withforward bookings.

Print special arrivals list in morningand together with GM reviewarriving guests, identifyingFrequent Guests and VIP's andReturn Guests.

Complete VIP and Return Guestform.

Complete Return Guest gift list. Complete Frequent Guest list. Allocate rooms to VIP and Return

Guest and ensure welcome letters,welcome back letters and gifts are

place in room. Check allocated rooms forcleanliness and that guest suppliesare in room.

Spend time on desk ensuringGuest Service Attendants arefollowing procedures, train andguide where necessary.


52/64

FOM/RDM?)


53/64

Tasks Skills

Meet/greet guests Call taxis Store bags Open room doors Clean working area Trollies available Give directions Rosters Security Luggage requests Control standards of porters Maintain baggage tags Arrange transport to airport Allocation of work stations Fond farewell Control of undesirables Liaise with Report on maintenance Special guests Co-ordination of department meetings

Good oral communication Aware of geographic facilities Aware of local attractions Aware of company policy and procedure Literate Emergency procedures Task delegation People co-ordination Functioning of hotel facilities Maintain movement of baggage

facilities

Initiative 2.5

Perseverance 3

Assertiveness 3

Analytical ability 2.5

Judgement 2.5

Decisiveness 2.5

Communication 2.5

Task structuring 2.5

Presentation skills 1

Flexibility 2.5

K:\WP51\TRACY\JOBDESCR

Planning/organising/contr 2


54/64

g g gol

Team buildingorientation

2.3

Negotiating skills 2

Customer focus/service 2.5



55/64

Tasks Skills

Meet/greet guests Open doors Clean working area/neat & tidy Give directions Call porters Monitor car park Keep entrance to hotel clear Hail taxi to front door Control parking Fond farewell control of undesirables Liaise with Report on maintenance Check of international flags Maintain standard of front of house

General knowledge of locations andmajor routes

Good verbal communication skills Hotel emergency procedures Complete knowledge of hotel layout and

facilities Awareness of specialistfacilities/services for disabled people Safety policy procedures Aware of airport shuttle times

Initiative 2.5

Perseverance 2.5

Assertiveness 2Analytical ability 2.5

Judgement 2.5

Decisiveness 2.5

Communication 2

Task structuring 2


Flexibility 2

Planning/organising/control

2


2




56/64

g g

Customer focus/service 2



57/64

Tasks Skills

Maintain and updateregional/international directories

Test/report faulty lines/equipment Maintain telephone A-Z bible Accurate wake-up logging/executing Ensure relevant group check-out known The standard company terminology caller's name Accurately enter guest message Answer calls within 5 rings Paging guests for telephone calls Direct calls to relevant and correct

department Maintain neat and tidy work place

Familiarise with emergency procedure Ability to operate communication

equipment Computer literate Geographic knowledge International call procedure Clear speaking voice with correct tone Knowledge of specialist services Knowledge of hotel services/promotions

and Company policy and procedure

Analytical ability 2

Judgement 3

Flexibility 3

Decisiveness 2.5

Planning/organising/control

2

Initiative 2

Assertiveness 2

Verbal communication 2

Written communication 2


Oral presentation skills 1

Customer focus 3

Individual leadership 2



58/64



59/64

Tasks Skills

Maximum effective guest contact Analyze guest questionnaires Obtain maxim #2 Report back #2 #3 meetings Identify/action arrivals Complete/action VIP sheet

Colour dot programme initiate Check allocated VIP rooms Meet/greet VIP's/Groups Maintain guest contact

telephone/face-to-face Action compliments/complaints Action special requests Monitor foyer activity Review handover Aware of conference activity Aware of local in-house promotions Brief front line staff Maintain guest information file/stand Maintain guest history

Computer literate Geographical knowledge Current affairs local/international Company policy procedure Frequent guest/ Voyager priority Company promotions knowledge and

departmental experience Knowledge of specialised services Operational office equipment

Initiative 4

Perseverance 3

Assertiveness 3

Analytical ability 3

Judgement 3

Decisiveness 3

Communication 4

Task structuring 3

Presentation skills 2.5

Flexibility 3


Planning/organising/contr 3


60/64

ol


3

Negotiating skills 2.5

Customer focus/service 4



61/64

Tasks Skills

Co-ordinating staff rosters Call taxis Store bags Open room doors Clean working area Trollies available

Give directions Rosters Security Luggage requests Control standards of porters Maintain baggage tags Arrange transport to airport Allocation of work stations Fond farewell Control of undesirables Liaise with Report on maintenance Special guests Co-ordination of department meetings

Good oral communication Aware of geographic facilities Aware of local attractions Aware of company policy and procedure Literate Emergency procedures

Task delegation People co-ordination Functioning of hotel facilities Maintain movement of baggage

facilities

Initiative 2.5

Perseverance 3

Assertiveness 3


Judgement 2.5

Decisiveness 2.5

Communication 2.5



Flexibility 2.5


Planning/organising/contrl

2


62/64

ol


2.3





63/64

NIGHT MANAGERTasks Skills Standard

Co-ordinating staff rosters Call taxis Store bags Open room doors Clean working area

Trollies available Give directions Rosters Security Luggage requests Control standards of porters Maintain baggage tags Arrange transport to airport Allocation of work stations Fond farewell Control of undesirables Liaise with Report on maintenance Special guests Co-ordination of department meetings

Good oral communication Aware of geographic facilities Aware of local attractions Aware of company policy and procedure Literate

Emergency procedures Task delegation People co-ordination Functioning of hotel facilities Maintain movement of baggage

facilities

Initiative 2.5

Perseverance 3

Assertiveness 3


Judgement 2.5

Decisiveness 2.5Communication 2.5



Flexibility 2.5


Planning/organising/contrl

2


64/64

ol


2.3



food & bevrage manager job description

Documents