Restaurant Manager

JOB TITLE: SENIOR FOOD & BEVERAGE MANAGER

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

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OBJECTIVE

To manage, coordinate, monitor, and adjust the daily operations of all F&B outlets: breakfast, restaurant, banqueting, and sushi. The Senior F&B Manager performs these tasks primarily with an operational focus!

ORGANIZATION

Reports to the General Manager and is part of the management team. Works closely as a tandem with the Junior F&B Manager, and together they lead the employees of the F&B team.

TASKS AND RESPONSIBILITIES

• Responsible for the development of the entire F&B team: gives directions and instructions, motivates, guides, coaches, and evaluates all employees;
• Responsible for the practical organization, execution, and control of all tasks within the F&B department;
• Supervises production and sales in consultation with the management;
• Monitors cash flow (cash reports, valid payment methods);
• Responsible for preparing and following up on budgets;
• Collects the required data for compiling reports;
• Oversees customer-friendly service, is available to provide information to customers, and handles complaints;
• Responsible for work planning and task distribution, taking the forecast into account;
• Conducts recruitment and selection with the HR department;
• Handles personnel administration;
• Develops and implements strategic policies, systems, quality standards, and procedures in line with the company's vision and ensures compliance;
• Works project-based in achieving objectives as determined in management meetings.

SECONDARY EXPECTATIONS

• Attends meetings organized within the department and/or the hotel;
• Handles company materials responsibly;
• Ensures cleanliness and order at their own workspace;
• Is familiar with HACCP standards and always adheres to the related regulations.

TRAINING & DEVELOPMENT

• Participates in relevant training as provided and requested by the supervisor and/or the hotel.

SAFETY AND SECURITY

• Is observant of incoming and outgoing guests;
• Is familiar with all emergency procedures applicable in the hotel;
• Reports material defects;
• Reports unsafe situations to the internal prevention advisor.

CORPORATE SOCIAL RESPONSIBILITY

PEOPLE MANAGEMENT

• Ensures an optimal workforce within the department;
• Works closely with Human Resources in recruitment and selection;
• Is responsible for the development of the team: regularly provides feedback to employees and conducts annual evaluations;
• Identifies the development needs of employees within the department and organizes training (internal or external) in collaboration with HR;
• Responsible for the optimal work planning and task distribution;
• Responsible for handling administrative personnel tasks (vacation requests, control of worked hours, transfer forms, etc.).

PROFILE

All tasks and responsibilities as described will be carried out according to the standards and ethics of the Van der Valk Hotel Brussels Airport.