• Full Time
  • England
  • Salary: R52000 - 63000

  • Town/City: England
  • State/Province: England
  • Postal Code: WD2

Website hoteltraveljobs Hospitality Jobs Africa

Hospitality Recruitment Agency South Africa

Please read this job advert very carefully as there are costs involved in getting a 3 year Visa for the UK.

We are seeking the top F&B Manager in South Africa! You will have multi-outlet experience in a 5* property including fine-dining restaurants, events, and weddings, bar, lounge and terrace, high-tea. The property has 2 award-winning 2 Rosette restaurants.

Tier 2 Work Visas for Skilled Workers – UNITED KINGDOM

The company will sponsor candidates and is offering a THREE-YEAR UK SPONSORSHIP. This cost will be carried by the company to get chefs there and is approximately 3200 Pounds Stirling (R66000)… they also have to pay a smaller amount every year to keep you employed.

However, the company will not cover the cost of the actual visa processing or flights to the UK (You can get a single, not a return to save upfront costs).  This will need to be covered by the candidate and is also approximately R58000 – R63000. In this amount is included all of the medical insurance cover for the full 3 years! This amount cannot be deducted over the course of your employment.

Staff accommodation, all meals on and off duty, and laundry is provided as a sponsored rate of 220 pounds per month

You will also need a TB test R2500

Your will need to do an English SELTS test = R2000

Spouses, partners and dependents are welcome but additional costs apply.

Visas are easily extendable and can lead to British citizenship after 7 years

Fully disclosure of who the client is, their website and all other details will be shared with candidates successfully shortlisted by ourselves.

As Head of Department (HOD) for the Restaurant, Banqueting and Bar department, you will be responsible and accountable for provision of a first class and successful service for all food and beverage activities within the business.  

Responsible for all front of house F&B staff, you will provide leadership, motivation and guidance to enable high levels of commitment and customer service, so ensuring all employees under your control consistently achieve the highest product and hospitality service standards.  

 Maximise sales across all food and beverage products and areas through developing a “sales & service culture” throughout the department which promotes table bookings, bar spend, up-selling, repeat custom etc. Work closely with Reception Manager/ team on maximising table bookings 

Develop, define and implement relaxed yet impeccable service standards in all Food and Beverage service areas, ensuring a consistent, flawless and exceptional customer delivery every time.   

Build, manage and develop a high performing Food and Beverage service team, through strong leadership, motivation, training and exceptional customer and service standards. 

Control and manage all costs – particularly wages, working replacements and beverage cost of sales- at all times and in accordance with budget.  

Ensure a great ambiance and atmosphere in all service areas, ensuring it is clean, serviced, loved and well maintained at all times  

Main Duties and Responsibilities 

1. To manage and control efficiently, the day to day operations within all food service areas, including the Restaurants, Bars, Room Service and Conference & Banqueting. 

2. To oversee the provision of a first-class service to guests by ensuring presentation of all F&B services, activities and facilities within the hotel are always kept at the highest standard.  

3. Support the general manager, hotel manager, sales manager and marketing team with internal and external initiatives.  

4. Set staff rotas to ensure wage percentage targets as a percentage of food and beverage revenue are met.

5. To liaise with the Exec Chef / Head Chef to ensure the best and most efficient working relationship with the F&B team, and all its facilities.  

6. To ensure departmental staffing levels are correct for all F&B activities, including daily restaurant needs, weddings, events & banquets, conferences. Ensure pre-set staff rotas are adhered to or flexed to meet business demands and authorised. 

7. To provide professional stock control and ordering procedures on a timely basis to ensure a correct level of resources are available for all F&B activities, including daily standard, special functions and events. Forward planning essential. 

8. To provide training, both professional and in house, to ensure that all members of the F&B team carry out their duties so that the first-class customer service levels expected in this department are constantly maintained. Train and coach on the job in a systematic and professional way to meet the needs of the business. 

 9. Ensure that all staff are knowledgeable of food menus, local produce and ingredients of all dishes to ensure knowledge of food allergies.  

10. To ensure that the correct Company Procedures which apply to the department specifically, and the hotel generally, are managed in terms of Health and Safety and Human Resources, that correct records are kept up to date, and that the departmental staff are managed so that employee relations issues are dealt both professionally and legally in accordance with legislative and Company policy and procedure.  

11. Work with the Hotel General manager and Hotel Operations Manager to complete 12-month reviews and appraisals for departmental HOD’s and agree objectives / goals and set personal development plans. Ensure departmental HOD’s carry out the above with departmental staff.

12. Also to ensure completion of 4 / 13 week job reviews with new employees, and to evaluate and action outcomes. 

13. Maintain regular and effective communication with your peers and team by holding regular team meetings, one-to-one meetings and pre-shift meetings & end-shift debriefing. Attend hotel/management meetings when required. 

14. To anticipate customers’ needs whenever possible to enhance the quality of service and in turn enhance the customer experience. Has a can-do attitude and goes the extra mile for each and every guest. Meets & greets to create a memorable experience at all times and has the customer at the heart of all they do. 

15. Ensure full compliance of the whole team F&B team in Food Hygiene, Food Safety, Licensing and Health & Safety as measured by Flow. 

15. Recruit and select effectively in line with financial budgets and company procedures 

16. Coach & develop the team to create a caring team who strive to take every opportunity to create a great memorable guest experience. 

17. To perform any other tasks requested by the Directors, Group Operations Manager, General Manager and Hotel Manager

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