Food & Beverage ManagerMixta

• At Lakowe Lakes, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived.
• The Food and Beverage Manager at Lakowe Lakes Golf and Country Estate will be expected to oversee the operations and growth of the F&B business across Lakowe Lakes in all current and future outlets including the Club House, Corporate Lodge, Wine Bar, Driving Range and Sports Club.
• The overarching objective is to enhance guest satisfaction and provide a strong source of revenue generation.

Duties

• Create and Implement the Food and Beverage Culture at Lakowe Lakes
• Develop and manage food and beverage outlet menus
• Create and manage Food and Beverage recipes for food and beverage outlets
• Implement the vision of the look and feel of each food and beverage outlet.

Lead the Food and Beverage Team:

• Manages the Food and Beverage departments.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.

Develop and Maintain Budget:

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture
• Ensures that all employees, team leaders and managers understand the brand's service culture
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Ensures all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Marketing:

• Prepare, utilize and update an Annual Marketing Plan, broken down as necessary by department.
• Evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
• Develop seasonal food and beverage packages to support other business initiatives.

Additional Responsibilities:

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Ensures effective departmental communication and information systems through logs, department meetings and property meetings.

Experience and Education

• Culinary School Diploma or Degree in Food Service Management or related field
• At least 10 years relevant work experience.
• Previous hospitality experience preferred
• Previous experience as F&B personnel in a hotel
• Good level of computer literacy: MS Office
• Strong communication skills in English, both written and verbal essential
• Ability to work in a multi-tasking, fast paced environment
• Demonstrated strong customer service skills
• Ability to work all shifts, including weekends, evenings and holidays.

Required Knowledge, Skills and Abilities:

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded.