Overview:Our Client a well known Hotel in Sandton CBD, is recruiting for the professional services of a Food and Beverage Manager to manage this busy Hotel.In short they require a very hands on operator with strong guest relations as well as a sound knowledge of F&B standards and controls. Previous Experience in busy F&B operations as an F&B Manager is a requirement and applicants should be aware that only candidate that have held an F&B / Operations manager position will be considered for this position:Remuneration: R Highly Negotiable based on experience ( will be expected to supply proof of current earnings)Skills, Experience & Educational Requirements• Drivers License a must• Hospitality Management – Diploma -preferable• Hospitality experience (5-6 Years)• Computer Literacy – Microsoft office• Must have previously held an F&B manager position with proven, Front Of house management experienceKey Duties & Responsibilities • Manage +- 30 - 50 staff• Control and manage stock• Control and manage cash including banking & float• Control and manage assets• Determine and implement corrective / proactive action• Manage point of sale system• Working knowledge of labour relations across the board• Knowledge of operational standards and procedures• Control all costs• Beverage costing• A strong sense of analytical skills, decision making, problem solving, results focused, self-motivating, strong leadership skills• Good staff relations to maintain a comfortable and productive working environment for all concerned• An independent thinker to manage creatively and competently• Manage team performance• Ensure prompt and efficient service of all food & beverage to all outlets• Manage Customer & client relationships• To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.• To ensure that company and statutory hygiene standards are maintained in all areas.• To attend timeously to customer complaints.• To ensure that reports and administration requirements are timeously submitted.• To ensure that daily stock takes are conducted and variances investigated.• To hold regular staff meetings.• To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.• To attend meetings as required.• To carry out or ensure that regular On-the-Job Training is taking place to agreed standards