SUMMARY:
Effectively assist the Lodge Manager, F&B Manager, Asst RM & RM in the day-to-day operation of The Lodge, consistent with Company Standards and to achieve optimum financial results and better budget.
Monitor policies and procedures, as agreed with the F&B Manager, Asst RM & Resident Manager of The Lodge, to ensure operations, financial controls, standards are being met
Monitor reporting structures to ensure that information is readily available, so that F&B Manager can in turn report weekly and daily to the RM.
Assisting with Financial Management as indicated by the F&B Manager, Asst Rm & RM.
Building relationships and motivating all staff to develop a culture unique to The Lodge that will ensure constant growth in product output.
To stand in for the F&B Manager when he/she is on off days, holiday or has other business commitments and is not on site.
Co - ordinate and monitor all rosters with the F&B Manager
Assisting in the management of the Operations of The Lodge F&B department & FOH area’s
Implement structures, with consultation with F&B Manager, to ensure efficient management of the F&B/FOH daily.
Build a competent HOD team for The Lodge by working hand in hand with all HOD’s (Housekeeping, Maintenance, Guiding, Kitchen & Food & Beverage departments) – Please find organogram as to your level of command.
Working as the Manager on Duty, the role is to be the Senior Manager on Duty for the morning and/or evening shift. The MOD must take responsibility and act and handle situations accordingly.
Have a brief meeting with the F&B Manager in regard to all FOH requirements and movements for the day
Assist FOH with orientations for guest check in’s and assist FOH with Check out’s
Check food presentation and service tempo.
Assist F&B Manager in controlling costs and expenses whilst maximizing revenues thus achieving optimum profitability.
POSITION INFO:
Implement controls to manage revenue and costs effectively through policies and procedures set
Assisting F&B Manager in compilation of departmental budgets before presenting to the RM.
Understand and interpret the HOD financial accounts monthly.
Assist in capital expenditure projects.
Assist with weekly reports, ensuring accurate information, required data and photos of setups and special occasions and financials on the report are done as required by XRM are correct and timeously submitted.
Manage & control OE counts and be accountable for OE stock
Stock counts on a weekly basis to the F&B Manager by a Monday morning to report to the RM.
Ensure Bar Control measures are in place and par levels always maintained and ensure the adequate stock is on hand.
Ensure weekly stock orders are done and given to the F&B Manager for ordering.
Ensure weekly staff hours are recorded correctly and given to the F&B Manager by no later than Sunday afternoons.
Proficient in Microsoft Office, especially with Good to Advanced Excel Skills
Good working knowledge / understanding of Hospitality PMS system – Opera & symphony would be a bonus.
