FOOD AND BEVERAGE MANAGER 1. IDENTIFICATION 1.1 JOB TITLE: 1.2 COMPANY: 1.

3 AREA OF RESPONSIBILITY: All food and beverage outlets in the Hotel. 1.4 LOCATION: 2. ACCOUNTABLE TO: 3. KEY PERFORMANCE AREAS 3.1 Manages the Food and Beverage Department whilst operating within the Hotels governing rules and regulations. 3.2 Ensures that all laws, regulations and Hotel policies pertaining to the operation of the area are adhered to. 3.3 Ensures that standards are maintained in the area at all times in relation to service and cleanliness. 3.4 Produces reports on the aspects of the Department managed as in terms of company policy and directives issued by the General Manager. 3.5 Ensures that guest satisfaction is established and maintained by the staff of the Food & Beverage Department. 3.6 Identifies and implements staff training schemes to ensure that set company operating standards are met. 3.7 Sources and contacts potential and existing clients to develop and maintain the relationship with the Hotel. General Manager Food & Beverage Manager

3.8 Develops menus and menu prices, beverage lists and beverage prices with the aim of achieving maximum sales and budgeted profit percentages. 3.9 Completes staff appraisals at regular intervals. 4. ORGANISATIONAL RELATIONSHIPS 4.1 Liaises with Management team members to ensure the smooth operation of the Hotel and, in particular: 4.1.1 Hotel Accountant 4.1.2 Sales and Marketing Manager 4.1.3 Head Chef 4.1.4 Housekeeper 4.1.5 Front Office Manager 4.1.6 Maintenance Manager 5. SUMMARY OF RESPONSIBILITIES 5.1 Responsible for the operation and the service staff of the Food & Beverage departments: 5.2 Ensures that all reports associated with the department are produced on time and are accurate. 5.3 Supplies relevant information to other departments to assist them in planning and running their departments. 5.4 Maintains an excellent relationship with the Hotel guests. 5.5 Assesses the training requirements of the staff constantly under his supervision and implements regular training programmes. 5.6 Responsible for the interviewing personnel for his area of responsibility. 5.7 Ensures that adequate personnel records for personnel within the area of his responsibility are maintained.

5.8 Forms part of Duty Management team and as such will be available to answer guest queries, complaints, ensure operating standards of the Hotel are achieved and be responsible for the Hotel security during the Duty Manager period. 5.9 Responsible for and supervises the standard of cleanliness and hygiene in the areas for which he is in control. 5.10Keeps records and maintains filing systems within the Food & Beverage Department. 5.11Ensures that regular stocktakes are scheduled in outlets and ensures that they are carried out in accordance with Hotel policy and procedures and that they are accurate. 5.12Performs additional duties, which may be required or as requested by the General Manager. 5.13Performs duties and ensures that the staff of the department work within the confines of the Laws of the Republic of South Africa. 5.14Attends regular meetings with other management members as defined by the General Manager to facilitate the smooth running of this department and the rest of the Hotel. 5.15Standardises portions used and is responsible for the controlling of food, beverage and labour costs within the department. 5.16Completes staff appraisals in accordance with company policy. 5.17Is required to work overtime when required.

6. ASSESSMENT OF PERFORMANCE 6.1 The efficiency of service and appearance of the food and beverage outlets. 6.2 The level of guest complaints and compliments relating to this area. 6.3 The financial achievements of the department, particularly the food and beverage cost percentage figures. 6.4 Revenues per outlet 6.5 Labour costs. 6.6 The training and development of the staff within the Department. 6.7 Other assessment of issues relating to the performance of the Food & Beverage Manager duties as described in the Job Description.