F&B Manager

Birr, Full Time

Responsibilities and duties:

  • Maintain a high level of service for all guests.
  • Execute all Standard Operating Procedures (SOP’s) and ensure that they are adhered to by all members of staff within your department.
  • Attendance and contribution at Departmental and management meetings.
  • Charing of departmental meetings in the absence of Food and Beverage Manager.
  • Ensure that all duties and assignments are performed and completed in a timely manner.
  • Ensuring that all deliveries are recorded: checking wines are received and cross checked with original purchase orders.
  • Overseeing monthly stock inventory so all stock is accounted for. All reports must be presented to the General Manager.
  • Carry out all relevant weekly / monthly ordering for Food and Beverage department in the absence of F&B Manager.
  • Ensure that an end of night report is completed to ensure correct recording of all transactions. All shortages or problems to be passed on to the G.M.
  • Keep a close eye on staffing for the days business, managing the rotes efficiently & effectively in line with labor budget.
  • Take regular lifts from the tills so there is never a large amount of cash in the tills
  • Ensure there is sufficient change for the staff in the tills
  • Ensure that all petty cash items are signed and accounted for on a daily basis.
  • Ensure that all food being served is to the expected standards.
  • Ensure all cash payments are received, recorded and a receipt is provided to the customer. Any customer charges to be wrote up into the relevant charge book and an invoice to be sent out that night.
  • Ensure the restaurant and dispense bar are always kept to a high level of cleanliness.
  • Ensure the dispense bar is stocked and that drinks are only dispensed when a docket is received.
  • Ensure that all waste, transfers to other departments, promotional stock, breakages, and spillages are documented.
  • Always ensure any spillages are mopped up correctly to avoid spillages. Ensure that the floor is consistently free from spillages, broken glass, obstacles, and the floor is always dry and clean. Ensure when cleaning spillages etc. that you put up the required signage until the floor is dry and safe. All health and safety regulations must be adhered too.
  • Assist staff when required at busy periods. Lead by example with a hands-on approach to Food and Beverage service.
  • Ensuring the restaurant staffing budget is adhered to when compiling the weekly Rota.
  • Ensuring that all staff attend work punctually and arrive in the correct uniform.
  • Record any accidents that occur, no matter how minor, by using the correct accident reporting procedures.
  • Work closely and communicate with the Head Chef/Sous Chef to always ensure a smooth operation.
  • Ensure all work is carried out in compliance with Health & Safety regulations.
  • Knowledge of license laws and apply correctly and consistently

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