Food & Beverage Operations Manager (w/m)

Description de l'offre

• To help manage and provide leadership across the Food and Beverage operation at Ashford Castle at a Forbes 5* level to deliver the ultimate dining experience for all guests.
• Take ownership of budgets to manage and achieve budgetary goals including on payroll and expenses.
• Hire, train, and supervise employees, including employee development at Supervisor Level.
• To at all times provide exceptional, anticipatory service and communicate feedback to both the management .

Financial

• Accountability for beverage cost of sales in line with monthly stock taking.
• Ensure the beverage offering is constantly evolving in line with world trends and be a leader in the market with these trends.
• Keep on track of all price changes and ensure margins are kept for all beverages .
• Overseeing weekly rostering in line with business demands and with the right level of staffing.
• Working with the HOD’s, to ensure weekly staffing requirements are in line with the companies financial goals and within agreed payroll costs.

People Management

• Help train, develop and coach Supervisors in their roles to be the best managers and leaders.
• Provide strong engagement with the Managers and Supervisors to better lead their teams.
• Collaborate with all training on a people management requirement, including 1-2-1 training, appraisal training and follow up these with the Managers and Supervisors.

Operational

• Work with the Director of Food & Beverage to ensure all training is up to date and recorded.
• Provide training where required and ensure training needs are followed up in a timely manner.
• Take ownership of Forbes Standards to ensure these are correctly followed on an operational level and provide feedback, training and further monitoring to ensure all service standards are adhered to.
• Ensure all equipment is in a working condition and ensure stock takes are done where required.
• Take ownership and drive across all departments the need to look after equipment, provide solutions where needed and follow up to ensure equipment needs across the outlets are to the required stock level’s.

General

• Support with the strategic objections as agreed with the Director of F&B and Executive Management
• Support the Executive Chef and senior kitchen team with the Operational team to ensure cross departmental objectives are clearly communicated