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FOOD & BEVERAGE
NEW!
RESTAURANT
MANAGER - REF. NO HSP016
Category: Restaurant Manager
Part-Time/Full-Time: Full-Time
Working Days per week: 5 (or as
required by work)
Working Hours: 45
Reporting to: Directors
Short Company Description:
The Restaurant has been running since
2001. It offers an a la carte service
to a maximum capacity of 100 pax,
offering a unique service. The
Restaurant strives to offer quality
service and delightful food at this
establishment which enjoys exceptional
coastal views.
Skills Required:
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Management / Leadership
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Building teamwork
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Developing others
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Motivating others
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Planning / Organisation
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Problem solving & Decision making
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Conflict Management
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Entrepreneurial Orientation
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Stress Management
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Interpersonal Skills
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Change Management
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Task Achievement
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Adaptability / Flexibility
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Concern for quality
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Influence
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Initiative
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Managing Performance
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Relationship Skills
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Teamwork / Co-operation
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Cross cultural sensitivity
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Interpersonal Skills
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Customer service orientation
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Communication Skills
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Listening and Oral Skills
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Written Skills
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Technical Competencies
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Knowledge of restaurant / catering
products and services
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Individual Characteristics
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Enthusiastic and pleasant
personality
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Creativity
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Integrity
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Other Skills
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Fluency in Maltese AND English
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Knowledge of Electronic Points of
Sale (EPOS)
Experience: 3 – 5 years experience in
a similar position
Education Level:
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High School Graduate or equivalent.
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Restaurant/ Hotel Management Diploma
considered an asset
Job Description/Duties:
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To ensure that the outlet is
managed efficiently
according to the established
business, budget and
marketing plan as set by
Directors.
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To have a thorough
understanding and knowledge
of all food and beverage
items in the menu and the
ability to recommend Food &
Beverage combinations and up
sell alternatives.
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To ensure that the outlet
cashiering procedures are
strictly adhered to and that
the Point of Sale system is
updated and operated
correctly.
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To conduct monthly inventory
checks on all operating
equipment and supplies.
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To ensure that restaurant
premises, Furniture Fixtures
and Equipment (FF&E),
silver, glass, porcelain
etc. is clean and in good
working order.
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To ensure reservation
requests are carried out
accurately.
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To conduct daily pre-shift
briefings with employees on
daily specials, VIP clients,
events and entertainment as
well as expected budget
figures.
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To handle client enquiries
in a courteous and efficient
manner and report client
complaints or problems to
the Director, if no
immediate solution can be
found and assure follow up
with clients.
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To ensure that the monthly
forecasted Food & Beverage
revenue figures are
achieved.
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To strictly adhere to the
established operating
expenses and ensure that all
costs are controlled.
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To obtain and account for
the correct settlement of
all sales and be overall
responsible for the cashier
and their maintenance.
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To handle voiding,
correcting, changing of
restaurant checks in
accordance with the
prescribed procedures and
account for all checks used
during each shift.
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To ensure that prices and
portions are offered in
accordance to food and
beverage profit objectives.
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To increase the
sales/profits by assisting
in the implementation of a
sales & marketing plan using
strategies such as in-house
and up-selling activities,
promotions, events etc.
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To be visible on the floor
during time of operations.
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To work pro-actively to
minimize complaints from
clients.
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To submit all client / staff
incident reports.
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To attend monthly meetings
with Director and conduct
Daily Pre-shift Meetings.
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To submit to Food & Beverage
Office the following:
Monthly Outlet Report,
Holiday Review, Monthly
Objective Review, Trainer’s
Report and Entertainment
Event Report.
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To attend and contribute to
all staff meetings and
trainings.
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To stay abreast of
applicable liquor laws,
hotel rules and restaurant
limitations.
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Maximize employee
productivity and morale and
consistently maintain
discipline within restaurant
guidelines and local
regulations.
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Schedule employees in line
with varying business levels
in order to maximize
productivity and minimize
payroll costs.
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To select and recruit
suitable employees using
prescribed set of policies
and procedures.
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Have a full working
knowledge and ability to
supervise, train, correct
and demonstrate all duties
and tasks, in assigned place
of work, accordingly to the
standards as set.
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Train employees ensuring
that they have the necessary
skills to perform their
duties with the maximum
levels of productivity and
efficiency.
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Conduct annual performance
evaluations.
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To understand and strictly
adhere to the Rules &
Regulations established in
regards to the restaurant
policy on Fire, Hygiene, and
Health & Safety.
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To ensure that all potential
and real hazards are
reported and rectified
immediately.
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Performs any other duties as
assigned to him/her by the
Directors.
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FOOD AND BEVERAGE COORDINATOR - 4 STAR HOTEL - REF:
FB003
The position is within a
renowned superior 4 star Hotel. The ideal
candidate will have experience in a similar post within a
4 or 5 star Hotel.
The chosen candidate would be responsible
for the daily operation,
supervise and motivate the staff
and ensure that customers are satisfied with
their dining experience. Candidate
can/will work his/her way up to Asst F & B Manager
NEW!
ASST. FOOD
AND BEVERAGE MANAGER - REF NO. HSP 009
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