Duties: Support the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak mealtimes. Control and manage the operating equipment store, including the purchasing and issuing of operating equipment to the outlets. Plan and execute food and Beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue and PR throughout the department. Finalise the rosters ensuring sufficient labour is available in line with business levels while actively controlling labour costs. Manage operating costs in accordance with budgetary requirements. Coordinate the training within the department. Requirements: Grade 12 Diploma in Hotel or Food & Beverage Management At least 4 years experience in a 4 / 5* Hotel or Lodge with at least 2 years managing a food and beverage outlet. Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel Experience at operator level of a Point of Sales System exposure to Micros advantageous Experience at operator level of a Stock Management System exposure to FnBShop advantageous Exposure to Opera advantageous Highly presentable Solid English verbal and written communication skills Fluent with hospitality language and terminology, particularly food and beverage vocabulary Exposure and understanding of restaurant financials Experience with stock control, stock count and resolving of stock discrepancies Experience in Service Recovery Able to work flexible hours, weekends and holidays Exposure to Micros Symphony WSET Level 1 / 2 (Wine and Food pairing training) Training experience

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