Food and Beverages Manager

MINIMUM REQUIREMENTS

• Grade 12
• Diploma or Degree NQF 7 in Hospitality Management, Food and Beverage Management, Hotel Management, Business Management or related field.
• Minimum 5 to 7 years' relevant managerial experience in food and beverage / hospitality management preferably within a theatre, hotel, restaurant, entertainment, conference or large-scale events environment.
• At least 2 years' experience in a senior management position in the hospitality industry
• Proven experience in budgeting, revenue generation, cost control and stock management.
• Knowledge of food safety and hygiene requirements.
• Knowledge of relevant hospitality legislation and regulatory requirements.
• Computer literacy including proficiency in Microsoft Office and hospitality systems.
• Valid driver's license will be an advantage.
• Knowledge of South African labour legislation and health and safety regulations.

PRIMARY FUNCTION

• To manage and oversee the organization's food and beverage operations, hospitality services and related commercial activities, ensuring efficient service delivery, financial sustainability, regulatory compliance and exceptional customer service delivery to patrons, artists, guests, and stakeholders across theatre venues and events.
• The role oversees all internal and external catering, theatre bar services, hospitality functions venues, and concession operations, while maximizing revenue, maintaining quality standards, ensuring regulatory compliance, and enhancing the overall hospitality experience.
• The role contributes to Joburg Theatre's reputation as a premier arts and entertainment venue by delivering high-quality hospitality services that support performances, events, conferences, and special productions.

KEY PERFORMANCE AREAS

• Manage the day-to-day food and beverage operations across designated theatre venues and hospitality areas, both internal and external events.
• Ensure efficient and professional delivery of food and beverage services before, during and after performances and events.
• Develop operational standards, procedures and service protocols.
• Coordinate food and beverage requirements for productions, events, conferences and special functions.
• Ensure adequate staffing, equipment, stock and resources are available for scheduled activities.
• Ensure consistent and high-quality service across all hospitality outlets.
• Manage and resolve valid complaints from stakeholders
• Evaluate sub-ordinates by means of observation, verbal communication evaluations
• Address deviations with staff from set standards
• Enforce discipline by addressing unacceptable behavior
• Ensure skills audit for staff and assessment of staff training needs are done, as well as that individual learning plans ILP's are submitted
• Complete performance assessment within directorate
• Manage staff grievance/counselling and disciplinary matter
• Manage weekly financial targets for all departments
• Conduct a regular check on the POS operating system on the menu prices and ensure that all price increases are conducted timeously against any price increases incurred
• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks
• Provide weekly turnover vs payroll report to senior management
• Compile a yearly marketing plan for each department in conjunction with the manager and implementation of this plan in all areas with relevant manager
• Liaise directly with all suppliers to ensure that promotions are efficiently supported throughout their term
• Supervise the banqueting department in terms of increasing sales figures
• Compile a competitive analysis every six months and gather information on all food and beverage aspects
• Conduct regular operation equipment stock takes to ensure breakages are recorded and kept to a minimum
• Conduct full assets stock take of all equipment within the department
• Supervise all areas to maintain the correct par levels for all stock items eliminating stock shortages and stock waste
• Maintain all prices on the POS system and adjustments in accordance with the price increases.

Leading Competencies

• Ability to relate and work with people;
• Ability to work in teams and individually;
• Ability to think strategically and make decisions.
• Ability to think creatively and synoptically.
• Decision making skills.
• Must be able to work extended hours
• Leadership, results driven, and financial management

Core Competencies

• Customer Service Excellence
• Leadership and people management
• Food and Beverage Operations Management
• Communication and Negotiation Skills
• Planning and Organising
• Health, Safety and Regulatory Compliance
• Problem Solving and Decision Making