Hospitality, Food & Tourism

Food & Beverage Manager - Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch

Marriott International

Location
Johannesburg, Gauteng
Minimum qualification
Diploma
Closing date

First listed . Last checked at source .

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In brief

**Overview** This role is for a Food & Beverage Manager at the Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch, part of Marriott International. The position is responsible for overseeing all food and beverage operations, including culinary, restaurant, beverage, and room service. The manager will focus on ensuring guest and employee satisfaction, maintaining operational standards, and achieving financial goals, along with developing and implementing business plans for the department. **What you will do** * Manage all food and beverage operations, encompassing culinary, restaurant, beverage, and room service. * Oversee guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. * Demonstrate knowledge and proficiency of all applicable food and beverage laws and regulations. * Develop and implement business plans for food and beverage. * Develop and manage financial, employee engagement, and guest satisfaction plans for Food and Beverage departments. * Maintain a positive cost management index for kitchen and restaurant operations and utilize budgets to understand financial objectives. * Manage the Food and Beverage departments (excluding catering sales). * Supervise and manage employees, overseeing all day-to-day operations. * Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making, demonstrating honesty/integrity, and leading by example. * Create and nurture a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service. * Provide excellent customer service to all employees and respond quickly and proactively to employee concerns. * Provide a learning atmosphere with a focus on continuous improvement, offering proactive coaching and counseling to team members. * Encourage and build mutual trust, respect, and cooperation among team members. * Monitor and maintain the productivity level of employees. * Develop specific goals and plans to prioritize, organize, and accomplish work. * Provide the leadership, vision, and direction to bring together and prioritize departmental goals efficiently and effectively. * Set clear expectations with employees and team leaders and verify appropriate rewards are given if expectations are exceeded. * Provide excellent customer service and respond quickly and proactively to guest concerns. * Understand and drive alignment of all employees, team leaders, and managers to the brand's service culture. * Set service expectations for all guests internally and externally. * Take ownership of guest complaints/problems until resolved or addressed by the appropriate manager or employee. * Verify all banquet functions are up to standard and exceed guest's expectations. * Provide services that are above and beyond for customer satisfaction and retention. * Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Serve as a role model to demonstrate appropriate behaviors. * Manage day-to-day operations, drive quality, and verify standards meet customer expectations daily. * Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. * Conduct performance reviews in a timely manner. * Promote both Guarantee of Fair Treatment and Open Door policies. * Identify the developmental needs of others and coach, mentor, or help them improve their knowledge or skills. * Identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others. * Develop an action plan to address need areas and expand on strengths based on employee engagement and guest satisfaction results. * Comply with all corporate accounting procedures. * Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyze information and evaluate results to choose the best solution and solve problems. * Drive effective departmental communication and information systems through logs, department meetings, and property meetings. **Requirements (from the original advert)** * High school diploma or GED; with 4 years experience in the food and beverage, culinary, or related professional area. * OR * A 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; with 2 years experience in the food and beverage, culinary, or related professional area. **Who should apply** This role is ideal for experienced professionals in the food and beverage, culinary, or hospitality sector who are looking to manage a comprehensive F&B operation within a hotel setting. The candidate should be a strong leader capable of overseeing budgets, ensuring both guest and employee satisfaction, and driving operational standards. They must possess excellent interpersonal, communication, and coaching skills, be proactive in problem-solving, and committed to continuous improvement and service excellence. A background in developing business plans and ensuring compliance with regulations and corporate procedures is also essential. **Deadline** Not specified **Reference** Original posting: https://www.myjobmag.co.za/job/food-beverage-manager-protea-hotel-fire-ice-by-marriott-johannesburg-melrose-arch-marriott-international-1 Source: myjobmag

Summary drafted with AI assistance from the original advert. The advert itself is the authority — how we use AI.

At a glance

  • At least 2 years of experience.
  • Customer service

Extracted automatically from the advert; confirm requirements on the original listing.

Job description

JOB SUMMARY * Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CORE WORK ACTIVITIES Developing and Maintaining Budgets * Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. * Maintains a positive cost management index for kitchen and restaurant operations. * Utilizes budgets to understand financial objectives. Leading Food and Beverage Team * Manages the Food and Beverage departments not catering sales. * 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. * Monitors and maintains the productivity level of employees. * Develops specific goals and plans to prioritize, organize, and accomplish 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 verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service * Provides excellent customer service. * Responds quickly and proactively to guest's concerns. * Understands the brand's service culture. * Drives alignment of all employees, team leaders and managers to 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. * Verifies 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, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. * Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. * Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. * Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. 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. * Drives effective departmental communication and information systems through logs, department meetings and property meetings. Education and Experience * High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR * 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

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