KEY RESPONSIBILITIES:

• You will be responsible for the overall food and beverage experience in the Club House, the Halfway House, and the function venue. You will be responsible for the following key deliverables:
• Ensure member and customer relationships are built and supported effectively and is professional, warm and sincere; ensure service is intuitive and feedback is attended to promptly and with empathy;
• Ensure the food offering and service standards are of world-class standards; Create and implement strategies that ensure, and manage the delivery of, overall success in food & beverage operations;
• Ensure both kitchen and front of house run efficiently and that product and service standards are consistently excellent;
• Ensure sound financial, operational and people management practices are implemented and adhered to;
• Ensure stock and OE controls are in place and adhered to;
• Ensure strategic plans are in place and delivered on;
• The general day-to-day functions of the division are managed efficiently.
• Upselling initiatives and techniques are consistently filtered down;
• Events and functions are well planned executed;
• Weekly/Monthly rosters & leave plans are done in line with the business needs;
• Financial discrepancies with cash ups & payments are resolved timeously;
• Please note that these are key areas and therefore not an exhaustive list of duties.

KEY QUALIFICATIONS AND SKILLS: This position requires:

• A relevant hospitality and / or F&B management tertiary qualification;
• Knowledge of technology (software and hardware) relevant to the F&B Division, accounting and point of sale systems and advanced competency in MS Office are essential;
• A minimum of 2 years’ experience in a similar or Restaurant management role;
• Knowledge of and current working experience in an international luxury resort (LHW standards and the implementation thereof);
• Working knowledge of the following key operational matters: staff development, wine & beverage lists compilation and management, financial management and reporting, stock and OE controls and management, OHSACT;
• Conceptualising F&B experiences with the management team.

KEY COMPETENCIES AND BEHAVIOURS:

• The role requires someone who is competent in communicating with internal and external stakeholders at all organisational levels (in writing or verbal), establishing and maintaining constructive and cooperative working relationships with others, making decisions and solving problems, and organising, planning, and prioritising work. The ideal candidate will also be diligent, act with integrity, can practice self-control and has a high stress tolerance, is a team player, can be appropriately assertive.

We are looking for someone who can demonstrate skills in terms of the following key work activities:

• Good communication skills with Members, guests and staff;
• Efficient staff management, development, training and effective leadership skills;
• Developing operating strategies, plans, or procedures;
• Developing, implementing and upholding service standards and norms;
• Financial acumen (knowledge and practical) – Revenue and cost management;
• Guest service management; customer complaint / problem resolution;
• Problem solving & Decision making.