Job Description
Job Title: F&B Manager
Employer: CÀSÀ Culinary Arts Center of Azerbaijan
Job Purpose:
Supervise all restaurant activities and ensure compliance to all company standards to increase the sales and prepare various reports accurately and within timeframe.
Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends. To promote by example the principles of “The Power of Service”.
Key Accountabilities:
- Perform orientation and provide trainings to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans
- Training, coaching and monitoring of our associates, overseeing the smooth and elegant service
- Maintained restaurant standards and speed of service to consistently produce high-quality products
- Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times
- Other administrative duties, inventories, ordering, pricing, cost control, accounting, financial and performance reports, outside service hours
- Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints
- Lead by example by demonstrating behaviour, action and mannerism, which are portraying our company values, “WALK THE TALK”.
- Attracts, develops and retains talent. He will continually seek and identify associates which display advanced or superior performance; he will foster support and guide these associates as a mentor to further their development for future advancement and promotions.
- Analysed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls
- Planned, organized and successfully executed number of planned events to attract clientele and increase restaurant popularity
- Able to multi task. Set clear priorities. Initiates and supports cross-departmental support, monitoring fluctuating business patterns in his area of responsibility and reassigning associates from low level business areas into high business level areas.
- Take ownership. He must be able to react to fast changing market conditions or last minute changes in business patterns, cancellations or additional functions without panic, showing leadership to his team and project a cool, calm approach to the callenges.
- Results oriented. He knows the department’s goals, budgets and is responsible to achieve these deliverables
- Builds support for change. He shares together with his senior managers business performance statistics e.g. P&L. and other measurable business results, they will analyse these results and seeks improvement and or make changes that will lead to improved prformances wherever possible.
- Proactively collaborate with business units to identify culinary development needs, develop and deliver range of culinary training and development programs that will meet the current and future needs and objectives of the business in an effective and efficient manner.
- Work closely with Senior Management team in execution of strategy to achieve overall business goals.
- Determine key business development KPIs
- Shares best practices. He shares his knowledge with the associates in his department in form of practical or theoretical training sessions or seminars or will arrange for those to be conducted in his area of responsibility
- Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Any improvements recommended, must follow the relevant SOP’s and required Governance before implementation
This description is meant to be an outline and is not intended to list all duties and responsibilities.
Educational Qualifications:
- Degree level education preferably in a Business, Hospitality, or other related field
- Certifications in Quality Assurance or Food Safety& Hygiene are preferable.
Work Experience
- Relevant experience (3 to 5 years) as Restaurant Manager or Hospitality sector, or other relevant field
- Overall 6 years + experience in F&B
- Proven ability to work independently and take initiative.
- Must have experience in managing large teams
- Excellent communication and written skills in English, Azerbaijani and Russian languages.
- Excellent organizational, communication and presentation skills
Skills:
- Excellent English, written and spoken
- Writing skills: Able to write plans, reports, minutes, proposals and correct menus
- Ability to flourish with minimal guidance, be proactive, and handle uncertainty
- Develop superior customer service strategies: communicates regularly with guests and ensure special dietary needs or any other culinary requirements are catered for to ensure high customer satisfaction and service standards.
- Complete understanding and technical skills and knowledge in all aspect of food handling and Beverage storage & making
- pervises restaurant team and maintains high (satisfactory) performance standards among all restaurant employees.
- Able to train employees in all aspects of service
- Excellence in communication skills: verbally and listening. He will show good listening skills and fosters two-way communications always keeping an “open door approach communications style”. Please adhere to CASA mission, vision and core values
- Exhibits self-confidence. Gives instructions, listens to grievances or suggestions, administers counselling in a clear concise and well mannered tone, displaying calm and collected behaviour and refrains from using abuse or profane language at all times.
Interested candidates are welcome to send their CVs to kamilla@casa.az, kelvin@casa.az, by indicating the name of the vacancy in the subject line of the letter.