Job Description

Achievement of budgeted food sales, beverage sales, labour costs and profitability.

Ensure to maintain the GOP of the Branch as budgeted.

Completion of Customer Follow-up calls on a timely basis.

Timely analysis of Food & Beverage Prices in relation to competition.

Participation and input towards F&B Marketing activities.

Entertainment of potential and existing customers.

Preparation of Sales Promotions & Mailings.

Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

Telemarketing to previous clients to inquire about possible future bookings.

Development and maintenance of all department control procedures.

Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

To confirm all details relative to group functions with meeting/banquet planners.

Supervision of daily paper flow including Proposals, and Function Contracts.

Maintenance of Restaurant credit policies.

Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)

Feedback Evaluation forms must accompany all invoices.

Gather for large events; oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

Completion of monthly forecast.

Attendance and participation at weekly Review meeting.

Development and maintenance of Branch.

Supervision of weekly payroll input.

Be available to Restaurant Staff at all times in case of emergency.

Must have a complete knowledge of Fire Procedures.

All other duties as directed by the Cluster Manager or General Manager.

Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

Assure the maintenance of bar control policies.

Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 16%.

Completion of monthly inventory.

Assure timely completion of function bills.

Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food & Beverage and vending.

Ensuring that services meet customer specifications.

Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

Work with the Production Manager and Kitchen to ensure all arrangements and details are dealt with.

Minimize number of customer complaints.

To ensure Staff professional attitude and proper meeting Company appearance and uniform standards.

Responsible for staff training and development.

Discipline of personnel when required.

Participation towards overall Restaurant Maintenance and cleanliness.

Achieving service that exceeds expectations.

Overall maintenance of the operation at a level in keeping with the standards prescribed.

Job Type: Full-time

Pay: ?30,000.00 - ?40,000.00 per month

Work Location: In person