Job description
Job brief
You are a Professional Operations Manager to be responsible for managing all
F&B operations in the hotel and for delivering an excellent guest
experience. You will be able to forecast, plan and manage all F&B orders, staff
and finance within the budget to achieve financial targets. The goal is to
maximize sales and revenue through customer satisfaction and employee
engagement.
You will achieve this by delegating to your management team, planning and
following with regular reviews.
Responsibilities
 Manage all day-to-day operations within budgeted guidelines and to the
highest standards
 Preserve excellent levels of internal and external customer service
 Identify customer needs and respond proactively to all of their concerns
including complaints and reviews.
 Lead F&B team by MANAGING YOUR TEAM to attract, recruit, train and
appraise talented personnel.
 Hold relevant meetings for hotel departments.
 Be aware of hotel policies, which affect operations.
 Work in co-operation with the departments – particularly kitchen,
Events and Reception services. Develop and maintain effective working
relationships with colleagues both in F&B and in other departments.
Design and delivery of menus, drinks menus and promotions. Attend,
delegate organisation and implementation of hotel and departmental
training session as appropriate.
 Encourage safe working procedures and carry out required risk
assessments. Work safely, conforming to statutory and company health
and safety regulations. – Particularly fire precautions, manual handling,
disabled persons, and reporting of accidents. Comply with other related
regulations (e.g. food hygiene and licensing laws). Report all defective
equipment and hazards to the appropriate department.

 Establish targets, KPI’s, schedules, policies and procedures in liaison with
GM and Accounts and issue to your managers
 Provide a two way communication and nurture an ownership
environment with emphasis in motivation and teamwork. Specifically
using the training and standards and goals and development plans
identified by Ultimate Training NI since 2020 and the Invest NI skills
Matrix 2023.
 Ensure that there are appropriate professional standards of behaviour in
the department.
 Ensure that every member of the F&B department receives the required
training and assessment to fulfil all legislative and hotel requirements
and to develop the skills and capability required in their job. To ensure
all training and assessments are recorded.
 Monitor through your management team the members of the F&B
services departments – in particularly, standards of work, working
practices, productivity and standards of customer care.
 Actively encourage and manage the development of the staff to deliver
the business objectives through progress meetings, appraisal and review
meetings.
 Ensure that the members of food and beverage management are kept
informed of the departmental / hotel/ company targets and
performance.
 Promote teamwork within the department and with other departments.
 Be required to work at least two late shifts to 11pm each week to allow
for work life balance of other managers.
 Be able to manage multiple events through the property by using
trained personnel.
 Report to GM and team regarding sales results and productivity. It is key
to this position that management tasks are delegated to your Duty
Manager, supervisors and Restaurant Manager to allow you to deliver
budgeted sales and cost management.

Requirements and skills
 Proven food and beverage management experience
 Working knowledge of various computer software programs (MS Office,
Bizimply and Resdiary restaurant management software, POS)
 Ability to spot and resolve problems efficiently
 Mastery in delegating multiple tasks
 Communication and leadership skills- It is a requirement of this position
that you actively promote good development culture within your team.
You will delegate tasks in order to free your time for management
operations- we will need more in here specifically of how we NEED him
to change
 Up to date with food and beverage industry trends and best practices-
Must shop around regularly to ensure best value for money and
customer retention.
 Ongoing training in complaint handling, conflict training and team
management and development are a key part of this position.
 Ability to manage personnel and meet financial targets
 Actively engage in your own personal development to benefit the
business and improve your personal skills.

Occasional duties
 Assist in other departments during emergencies or as deemed necessary by
the General Manager. Carry out other duties / tasks outside normal
routines but within the overall scope of the job, in particular, cover periods
of illness or holidays for the Events Manager. Carry out Duty Manager Shifts