A great opportunity to join as a F&b opeations manager at a luxury 5 star hotel in scotland

Job Title: Food & Beverage Operations Manager Department: Food & Beverage

Reporting into: Food & Beverage Manager

Job Purpose: To support the F&B Manager in creating and ensuring a consistent food and beverage experience for our guests, exceeding expectations, and maintaining the highest service standards possible. The Operations Manager will work closely with each outlet and in conjunction with Head Chefs and kitchen team to ensure a seamless service of sequence. The Operations Manager will also contribute in developing and introducing new sales strategies to drive additional revenues and results while analysing data and measuring the success of each.

Key Responsibilities:

· To ensure consistency in quality of service provided in all restaurants and bars meets the minimum standards of the hotel.

· Walks all F&B front and back of the house areas on a daily basis.

· Note any shortcomings in hardware and software and takes appropriate actions Vs E.M.C

· Reviews service guidelines every quarterly, and implements required actions accordingly to maximise guest satisfaction.

· Manage proactively and monitor Medallia scores based on key performance indicators and initiate specific action plans to maintain the highest results.

· Daily communication with the Executive Chef to ensure foods prepared are of the agreed standards and consistent all of the time.

· To ensure consistency of quality, taste, presentation, temperature of beverage served in all restaurants and bars.

· Ensures maximum creativity in all wines, cocktails and mocktails presentation.

· Review and communicate required information from daily reports.

· Provides comments and information to all colleagues on current events.

· Interacts with guests in each of the outlets to solicit comments while taking immediate action to resolve any guest concerns.

· In conjunction with the F&B Manager, prepares weekly/monthly forecast on covers and average checks to submit to the EAM for review.

· Obtains maximum publicity to maintain a high profile for the F&B department.

· Plans future business strategies and reviews ongoing action plan progress.

· Liaises and attends promotional activities directed towards the press to introduce new menus and restaurants etc.

· Monitors productivity performance as shown in monthly productivity reports and reviews with appropriate department heads.

· Meet regularly with key suppliers to ensure maximum service, e.g. with direct discussion of whatever quality flaws in the product. Maximizes discounts, sponsorships and takes advantage of special offers.

· Obtains all information available for upcoming year (occupancy, forecast, trends, reservations, festive periods, etc.)

· Keeps updated with new products in the market.

· Coordinate colleague schedules according to forecasted occupancies.

· Think ahead and establish a detailed promotion plan and seek approval from FBM.

· Provides performance evaluations regarding colleague probation periods, annual performance reviews, promotion or transfer consideration and salary reviews.

· Regularly solicits feedback from supervisors on colleague performance as well as making personal observations.

· Establishes comprehensive training programmes for the department.

· Evaluates departmental training sessions.

· Personally conducts specific trainings for F&B department.

· Controls casual labour and overtime submitted by Outlet Managers.

· Ensures proper and adequate controls are in place specifically over purchase orders and requisitions.

· Monitors outlet par stocks to ensure we fall into line Vs COS Bev %.

· Conduct a detailed analysis of monthly beverage cost(s) and produce action plan(s) to align with budgeted forecast %.

· Prepare P&L analysis of all upcoming promotions.

· To ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the company’s specification.

· Review and analyse monthly P&L statement with Financial Controller and Food & Beverage Manager.

· Reviews food and beverage cost analysis on a daily/weekly basis to ensure costs are in line with budgeted and forecasted figures.

· Attends daily morning briefings when required and shares information with department heads on F&B activities and previous days business.

· Ensures that the appropriate standards of conduct, dress, hygiene, uniform and appearance are maintained of all colleagues within department.

· Ensures strict compliance of cleanliness audits of all restaurants and bars, personal hygiene standards for all food handlers and monthly. Hygiene Audits are continuously monitored alongside the hotels Food Safety Management System (FSMS)

· Strictly adheres to the hotel’s Policy on Confidentiality and Ethics.

· To ensure self and all F&B department colleagues actively participate in all EHSMS requirements.

· Carry out any additional tasks and projects as requested by the Food & Beverage Manager.

· Implement, maintain and amend where appropriate all SOP’s in line with company brand standards and outlet requirements.