Role purpose

Key responsibilities

1. Commercial and financial performance

• Deliver budgeted food sales beverage sales labour cost targets and overall department profitability.
  

• Analyse food and beverage pricing against competitors and recommend adjustments to remain competitive while protecting margins.
  

• Prepare and execute sales promotions mailings and local marketing initiatives in collaboration with Sales and Marketing.
  

• Conduct competitor benchmarking at least every six months gathering information such as banquet packages room rental rates and service offers.
  

• Maintain accurate forecasts and support monthly departmental planning including revenue projections and cost controls.
  

2. Guest experience and service standards

• Ensure consistent quality of food and beverage products banquet presentation and service delivery across all outlets and functions.
  

• Build strong relationships with groups and key clients to ensure satisfaction repeat business and positive recommendations.
  

• Minimise customer complaints through proactive service recovery and timely follow-up including post-event feedback calls.
  

• Maintain professional conduct readiness and appropriate business attire and enforce company appearance and uniform standards for the team.
  

• Ensure department telephone and guest communication standards are met at all times.
  

3. Banquet and event management

• Coordinate all phases of group meetings banquets and conferences including proposals contracts function sheets and final confirmations.
  

• Work closely with event planners to understand requirements and translate them into clear service and operational plans involving the Chef for all food related discussions.
  

• Confirm guaranteed attendance numbers within agreed timelines typically three business days before functions and ensure accurate operational execution.
  

• Oversee function billing accuracy and timeliness targeting invoice completion within 48 hours for large events and as agreed for medium and small functions.
  

• Ensure evaluation forms and required documentation accompany invoices and event files.
  

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4. Operations inventory and controls

• Develop implement and maintain department control procedures manuals and standard operating procedures.
  

• Maintain bar and beverage controls for functions including opening and closing inventories accurate bar summaries and cash deposit processes.
  

• Complete monthly inventory counts and investigate variances implementing corrective actions where required.
  

• Manage requisitions and procurement of beer wine spirits mixers soft drinks and premix canisters for outlets events and vending as applicable.
  

• Ensure ordering receiving and storage practices comply with food safety standards and company policy.
  

5. People leadership and capability

• Recruit select and onboard team members in line with approved hiring processes partnering with Human Resources for interviews and documentation.
  

• Train coach and develop staff to deliver consistent service standards including responsible service of alcohol and food safety requirements where applicable.
  

• Plan and manage weekly schedules and shift allocations to ensure adequate coverage and efficient labour utilisation maintaining labour cost within agreed limits (for example 15 percent).
  

• Supervise weekly payroll inputs for accuracy and timeliness.
  

• Hold regular department meetings support high employee engagement and retention and apply fair discipline and performance management when required.
  

6. Compliance safety and risk management

• Maintain full knowledge of emergency and fire procedures and ensure staff awareness readiness and compliance.
  

• Promote a safe working environment and minimise workplace incidents and compensation claims through training monitoring and corrective action.
  

• Maintain hotel credit policies and support controls around billing cash handling and authorisations.
  

7. Collaboration and reporting

• Liaise on an ongoing basis with the Sales Department to ensure client needs and requirements are met end to end.
  

• Work closely with the Chef and relevant F&B leaders to confirm menus service plans and event execution details.
  

• Maintain accurate event files and daily administrative workflow for proposals contracts and function documents.
  

• Provide timely operational and management reports to the General Manager including performance inventory and service metrics.
  

• Participate in Manager on Duty rotations and cross departmental leadership responsibilities as required.
  

Key performance indicators

• Food and beverage revenue performance versus budget
  

• Gross profit and controllable costs including labour cost percentage
  

• Guest satisfaction scores complaint rate and service recovery timelines
  

• Event execution accuracy billing accuracy and invoice turnaround time
  

• Inventory variance and stock control compliance
  

• Staff training completion turnover attendance and performance standards
  

• Compliance outcomes for audits food safety and safety procedures
  

• Report equipment facility or cleanliness deficiencies promptly and follow through on corrective actions with Maintenance and Housekeeping.
  

Requirements

Minimum qualifications and experience

• Minimum of three years proven experience managing food and beverage operations banquets or a similar role in a hotel or hospitality environment.
  

• Degree postgraduate qualification or diploma in Hotel Management Hospitality Food Service Management or a related discipline.
  

• Strong working knowledge of food and beverage operations service standards inventory management and cost control.
  

• Working knowledge of common software tools including MS Office and point of sale or restaurant management systems.
  

Knowledge skills and competencies

• Up-to-date knowledge of food and beverage trends guest experience practices and service innovation.
  

• Ability to forecast food and beverage requirements for events and day-to-day operations.
  

• Strong analytical skills including competitive pricing review and performance reporting.
  

• Excellent communication and interpersonal skills with the ability to build relationships with clients and internal teams.