Food and Beverage Manager.

YOD Abyssinia Traditional Restaurant, established in 2003, is one of the pioneering and most reputable traditional restaurants in Addis Ababa, introducing proudly the Ethiopian hospitality through diverse cuisines, cultural dance and music. YOD means witness or speak out in the Gurage ethnic group. And Abyssinia is the ancient name of Ethiopia and the region known today as Horn of Africa.

The Company currently is looking to hire dynamic, energetic and hardworking potential employee in the following positions as per specified job requirements. The Company currently is looking to hire dynamic, energetic and hardworking potential employee in the following position as per specified job requirements.

Number of open posts: 1 (One)

Employment type: Full time after the successful completion of probation period.

Job Description

Purpose of the Job:- A Food and Beverage Manager is a hospitality and tourism professional specialized in forecasting, planning and controlling the ordering of food and beverages for a hospitality property. He also manages the finances related to the whole process of purchasing food and drink for the hotel premises. Purchasing includes sourcing, ordering and transporting of F&B. He also responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and catering service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

Duties and Responsibilities:

1. Food Production and Presentation

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests
• Manages dining rooms/hall, Halfway House, Beverage Cart, Catering and bars to ensure proper preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the restaurant and hotel appearance standards
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Communicates with service and kitchen staff regarding reservations and/or special events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the restaurant and hotel policies and applicable laws
• Make rounds of all food and beverage outlets to ensure member/guest needs are met.
• Completes and administers employee performance appraisals
• Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
• Responsible for ensuring restaurant and hotel is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
• Accurately forecasts food and beverage production needs
• Completes all food and beverage records within guidelines
• Develops and standardizes production recipes to ensure consistent quality
• Develops quality standards for food quality and presentation
• Checks food quality, presentation, and portion control before meals

2. Purchasing and Inventory

• Sets appropriate purchasing specifications
• Purchase all food and supplies and ensures items are available on a timely basis
• Obtains fair pricing by using the bidding process
• Completes all purchasing and inventory records within guidelines
• Maintains inventory controls

3. Financial

• Manages/controls food and Beverage costs
• Prepare budgets in consultation with Restorant Manager
• Knowledge and understanding of financial knowledge, controls, inventory, costs,expenses, and all cash handling procedures and policies.

4. Supervision/Human Resources

• Supervises and motivates F & B staff
• Interviews and hires F & B staff
• Train food and beverage staff
• Evaluates employee performance

5. Leadership

• Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with guests and team members
• Ensures guest satisfaction
• Ensures that employees receive fair and consistent treatment and opportunity to advance
• To promote team spirit and lead by example
• To assist with or present regular training or coaching sessions, so that staff perform their duties correctly.
• To report any faults or defects to immediate supervisor, paying particular attention to any safety or health hazard
• Performs other job-related duties as required.

6. MANAGEMENT COMPETENCIES

Adaptability- Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.

Communication- Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to verify understanding.

Problem Solving and Decision Making- Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.

Professional Demeanor- Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

Building and Contributing to Teams- Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.

Driving for Results- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.

Planning and Organizing- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and verify work is completed.

Building Relationships

Coworker Relationships- Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

Customer Relationships- Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.

Global Mindset- Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and verifies employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Organizational Capability- Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.

Talent Management- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

Applied Learning- Seeks and makes the most of learning opportunities to improve performance of self and/or others.

Business Acumen- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.

Technical Acumen- Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

Finance/Accounting -Knowledge and understanding of financial knowledge, controls, inventory, costs,expenses, and all cash handling procedures and policies.

Basic Competencies- Fundamental competencies required for accomplishing basic work activities.

Basic Computer Skills- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

Mathematical Reasoning- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

Oral Comprehension- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

• MBA/BA degree from an accredited university in Hotel Operations, Hotel Management, Hospitality, Business Administration, or related fields of study.
• 5 years and above experience in Cultural Restaurant and Hotels Industry in the food and beverage, culinary, or related professional area.
• Very Good knowledge of Cultural Food Restaurant.
• Excellent communication and collaboration skill is mandatory.
• We're excited to have you apply for the Food and Beverage Manager at our company!