Food & Beverage Manager
Location: Tamborine QLD 4270
Employment Type: Full Time
Salary: AUD 70,000 – 80,000
Bearded Dragon Boutique Hotel at Tamborine is just 45 minutes from Brisbane city or Gold Coast. Set on acreage with an awesome country aspect a real pub in the paddock. Situated conveniently at the base of Tamborine Mountain just 15 minutes from Beenleigh, Yarrabilba, Yatala, Canungra, Logan & Beaudesert.
Well established venue with solid kitchen, restaurant, and management team with systems already in place requiring a dedicated professional Food & Beverage Manager to join our team.
This role is specifically for Food & Beverage Manager who will organise and control the operations of the restaurant to provide services to our clients according to the Bearded Dragon Boutique Hotel standards. Customer service, food and beverage must be your passion as the venue food offerings are growing the business at a fast rate. We are driven to deliver the best hotel food offerings and large inspired catered events and functions.
Summary of Position:
• Managing/coordinating and training Venue Employees.
• Continuously improving and increasing Sales whilst minimizing costs.
• Continuously delivering the best level of customer service and quality of product within a sufficient time frame and setting an example as champion of hospitality service.
• Maintain a good 4+ star review across review channels.
• Monitoring the high standards and ensuring the team are also delivering on this promise of best customer service and quality product for price.
• Staff selection & ongoing training and development.
• Staff Rostering, keeping costs under control.
• Stock Control and Ordering for Venue.
• Plan and Organise Functions and Special Events.
• Functions & Weddings administration, delivery, and profitability reporting.
• Ensuring Hotel compliance with relevant licensing laws, health and safety and other statutory.
• Oversee product quality and operational standards.
• Oversee and coordinate the day-to-day tasks necessary.
• Liaise with other section Managers, and Group coordinators as required.
• Comply with legal and ethical standards.
• To manage the Venue atmosphere to the satisfaction of patrons and in line with legislation.
• Attend training programs as required by the employer.
Major Responsibilities and Tasks:
• Manage day to day operations at the restaurant and manage the staff to provide excellent services to our clients across departments.
• Planning menus in consultation with Executive Chef based on customer’s preferences and estimate food costs and profits.
• Ensuring that the quality of food prepared and served is kept at a high standard and consistency.
• Ensuring that food and hygiene requirements are adhered to.
• Ensuring the effective communication between kitchen & foh of menu items & blackboard specials day to for all food items to ensure customer satisfaction and minimal error.
• Planning and organizing special functions according to customer requirements and arrange the services under the hotel standards.
• Managing the restaurant’s finances.
• Take reservations, greet guest and manage the bookings.
• Assigning tasks and coordinating work shifts, timetables and staff leave.
• Maintain the budget, arrange, purchase and pricing of goods according to the budget.
• Inventory management, budgeting, ordering, merchandising & promotions under the Hotel standards.
• Building relationships with suppliers, negotiating pricing, placing orders & sourcing material.
• Develops and execute a monthly marketing plan.
• Deliver a high standard of customer service, and ensure all staff do the same.
• Communicate job expectations to staff and motivate them to provide the excellent service by providing departmental training.
• Ensure food hygiene standards are adhered to.
• Ensuring the facilities comply with health regulations and are clean, functional and in suitable appearance.
• Train and supervise the restaurant wait staff and kitchen staff.
• Excellent customer service by ensuring all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Resolve customer complaints in timely manner and dealing with customer feedbacks.
• Provide regular reports and updates to the Employer.
• To remain informed and aware of any relevant legislation effecting the operation of the bars and accommodation areas.
• To ensure staff practice high standards of personal grooming and hygiene at all times.
• To maintain and/or implement new efficient and effective work methods and systems.
• To maintain or improve the standards of hygiene service throughout the bars and restaurant.
• To provide induction training for new staff including the setup and monitoring of Deputy pay clock and ensure all relevant paper work is completed.
• To assess training needs and provide such relevant training.
• To implement grievance and disciplinary procedures (i.e. suspension) where necessary, reporting all serious breaches of discipline to Manager for review.
• To promote and practice relevant workplace health and safety practices and fire safety standards.
• Working closely with Venue owners.
• Communicating effectively with customers and fellow staff.
• Behaviour between Staff & Staff, Staff & Patrons to be friendly & professional.
• Employ and terminate staff in conjunction with Venue management as required
• Counsel and discipline Venue employees.
Relevant Qualifications:
• Advanced Diploma or Diploma Level Qualifications or equivalent of 3 years of work experiences to substitute for the formal qualifications listed above.
Relevant Experiences:
• Minimum of 3 years of experience as a F&B Manager in similar capacity.
• Management Skills always having a good co-operative attitude.
Relevant Skills:
• Communicating effectively with customers and fellow staff.
• Experience in hospitality management.
• Ability to multi-task.
• Exceptional customer service.
• The ability to lead and motivate a team.
• Ability to work effectively and efficiently in a team environment.
• The ability to work under pressure and handle challenging situations.
• Exceptional decision-making ability and sense of responsibility.
• Highly organised.
• Good attention to detail.
• Presentable and friendly.
• Experience in similar role.
Location: Tamborine QLD 4270
Employment Type: Full Time
Salary: AUD 70,000 – 80,000
Bearded Dragon Boutique Hotel at Tamborine is just 45 minutes from Brisbane city or Gold Coast. Set on acreage with an awesome country aspect a real pub in the paddock. Situated conveniently at the base of Tamborine Mountain just 15 minutes from Beenleigh, Yarrabilba, Yatala, Canungra, Logan & Beaudesert.
Well established venue with solid kitchen, restaurant, and management team with systems already in place requiring a dedicated professional Food & Beverage Manager to join our team.
This role is specifically for Food & Beverage Manager who will organise and control the operations of the restaurant to provide services to our clients according to the Bearded Dragon Boutique Hotel standards. Customer service, food and beverage must be your passion as the venue food offerings are growing the business at a fast rate. We are driven to deliver the best hotel food offerings and large inspired catered events and functions.
Summary of Position:
• Managing/coordinating and training Venue Employees.
• Continuously improving and increasing Sales whilst minimizing costs.
• Continuously delivering the best level of customer service and quality of product within a sufficient time frame and setting an example as champion of hospitality service.
• Maintain a good 4+ star review across review channels.
• Monitoring the high standards and ensuring the team are also delivering on this promise of best customer service and quality product for price.
• Staff selection & ongoing training and development.
• Staff Rostering, keeping costs under control.
• Stock Control and Ordering for Venue.
• Plan and Organise Functions and Special Events.
• Functions & Weddings administration, delivery, and profitability reporting.
• Ensuring Hotel compliance with relevant licensing laws, health and safety and other statutory.
• Oversee product quality and operational standards.
• Oversee and coordinate the day-to-day tasks necessary.
• Liaise with other section Managers, and Group coordinators as required.
• Comply with legal and ethical standards.
• To manage the Venue atmosphere to the satisfaction of patrons and in line with legislation.
• Attend training programs as required by the employer.
Major Responsibilities and Tasks:
• Manage day to day operations at the restaurant and manage the staff to provide excellent services to our clients across departments.
• Planning menus in consultation with Executive Chef based on customer’s preferences and estimate food costs and profits.
• Ensuring that the quality of food prepared and served is kept at a high standard and consistency.
• Ensuring that food and hygiene requirements are adhered to.
• Ensuring the effective communication between kitchen & foh of menu items & blackboard specials day to for all food items to ensure customer satisfaction and minimal error.
• Planning and organizing special functions according to customer requirements and arrange the services under the hotel standards.
• Managing the restaurant’s finances.
• Take reservations, greet guest and manage the bookings.
• Assigning tasks and coordinating work shifts, timetables and staff leave.
• Maintain the budget, arrange, purchase and pricing of goods according to the budget.
• Inventory management, budgeting, ordering, merchandising & promotions under the Hotel standards.
• Building relationships with suppliers, negotiating pricing, placing orders & sourcing material.
• Develops and execute a monthly marketing plan.
• Deliver a high standard of customer service, and ensure all staff do the same.
• Communicate job expectations to staff and motivate them to provide the excellent service by providing departmental training.
• Ensure food hygiene standards are adhered to.
• Ensuring the facilities comply with health regulations and are clean, functional and in suitable appearance.
• Train and supervise the restaurant wait staff and kitchen staff.
• Excellent customer service by ensuring all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Resolve customer complaints in timely manner and dealing with customer feedbacks.
• Provide regular reports and updates to the Employer.
• To remain informed and aware of any relevant legislation effecting the operation of the bars and accommodation areas.
• To ensure staff practice high standards of personal grooming and hygiene at all times.
• To maintain and/or implement new efficient and effective work methods and systems.
• To maintain or improve the standards of hygiene service throughout the bars and restaurant.
• To provide induction training for new staff including the setup and monitoring of Deputy pay clock and ensure all relevant paper work is completed.
• To assess training needs and provide such relevant training.
• To implement grievance and disciplinary procedures (i.e. suspension) where necessary, reporting all serious breaches of discipline to Manager for review.
• To promote and practice relevant workplace health and safety practices and fire safety standards.
• Working closely with Venue owners.
• Communicating effectively with customers and fellow staff.
• Behaviour between Staff & Staff, Staff & Patrons to be friendly & professional.
• Employ and terminate staff in conjunction with Venue management as required
• Counsel and discipline Venue employees.
Relevant Qualifications:
• Advanced Diploma or Diploma Level Qualifications or equivalent of 3 years of work experiences to substitute for the formal qualifications listed above.
Relevant Experiences:
• Minimum of 3 years of experience as a F&B Manager in similar capacity.
• Management Skills always having a good co-operative attitude.
Relevant Skills:
• Communicating effectively with customers and fellow staff.
• Experience in hospitality management.
• Ability to multi-task.
• Exceptional customer service.
• The ability to lead and motivate a team.
• Ability to work effectively and efficiently in a team environment.
• The ability to work under pressure and handle challenging situations.
• Exceptional decision-making ability and sense of responsibility.
• Highly organised.
• Good attention to detail.
• Presentable and friendly.
• Experience in similar role.
