Responsibility
• Key tasks:
• The Food and Beverage Manager must management multiple food and beverage outlets in an international setting.
• Must be experienced in starting up new operations implementing innovative concepts and themes.
• Must be able to manage work flow in institutional catering formats such as schools, hospitals, factories, as well as traditional Restaurants, cafes, and hotel type venues.
• Specializing in Western, South East Asian and local cuisines, the F & B Manager must develop all standardized recipes for all menu items and oversee all production and preparation of Food & Beverage products to ensure the very best in taste and quality of product for our guests.
• Must maintain a “hands on” approach, the Manager is to be involved, in all areas of the operation, and active part of the preparation of each product served, and is to ensure “only” the highest quality product is presented to the client.
• Ensure that hostesses, waitress/waiter training is completed according to international standards.
• Ensure that Food Safe Practices are strictly adhered to in order that all products served is of the highest quality.
• Develop and introduce the “first in and first out system” for product rotation with a color-coded label system.
• Assist team in cleaning duties of kitchen and dishwashing needs, in addition to daily duties.
• Is responsible to ensure that consistent training methods are used and implement an effective apprenticeship program, to train all interested candidates to achieve success in the culinary field, by rotating students and cross training as per the national apprenticeship requirements.
• Must lead team by example and keep a positive atmosphere with in the kitchen at all times.
• Is responsible to communicate all maintenance concerns and issue work orders to the client’s maintenance team.
• Must be fully knowledgeable of the safe and efficient operation of all equipment in the Food Service area of operations.
• Must have taken and passed a LEVEL 2 Food Safe Program and be able to pass on all necessary information and to ensure that safe food practices are employed at all times by all members of the Food Service Team.
• Ensure that all employees of the Food Service Team are fully knowledgeable about all equipment and the proper safe use of all kitchen and service equipment.
• Maintain a positive and upbeat attitude in order to provide excellent customer service.
• Ability to react calmly and effectively in emergency situations.
• Knowledge of CPR and emergency medical procedures

• Must have supervisory skills, training ability, proactive in thinking, competent, quickly on their feet, and strong with financial decisions.
• Must be able to prioritize tasks and possess excellent organizational, interpersonal and communication skills