Responsibilities * Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards * Manage the Banquet Department including food services * Preserve excellent levels of internal and external customer service * Design exceptional menus, purchase goods and continuously make necessary improvements * Identify customers needs and respond proactively to all of their concerns * Lead F&B team by attracting, recruiting, training and appraising talented personnel * Establish targets, KPI's, schedules, policies and procedures * Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork * Comply with all health and safety regulations * Report on management regarding sales results and productivity * Taking responsibility for the daily operations of the Front of House and Kitchen teams at The Management Centre * Attending weekly venue operations meeting to provide catering updates * Develop the business plan and identify commercial opportunities to maximise income and deliver budgets * Proactively seek new and innovative opportunities to improve the customer experience * Actively keep abreast of industry knowledge and concepts. * Supporting the production and costing of menus and new dishes for the restaurant and special events * Planning new promotions and initiatives, and contributing to business development * Checking event bookings volumes and the allocation of resources and staff through weekly planning and rotas * ront of house role to include overseeing of restaurant dinner service Requirements and skills * Proven food and beverage management experience * Working knowledge of various computer software programs (MS Office, restaurant management software, POS) * Ability to spot and resolve problems efficiently * Mastery in delegating multiple tasks * Communication and leadership skills * Up to date with food and beverages trends and best practices * Ability to manage personnel and meet financial targets * Guest-oriented and service-minded * Minimum 2 years management experience * Proven and effective experience of managing in a commercial catering operation * Effective financial management and budget controls * Effective leadership, decision making, coaching, delegation and motivation skills. * Experience in providing a service for a variety of customer types * Ability to identify commercial issues and provide and deliver solutions in a timely manner · * Ability to deliver consistently exceptional service levels * Proven ability to develop and produce a food offer which relates to the style and requirement of the individual facility. * Ability to identify marketing needs to deliver on commercial, service and financial plans · * Work on development of the business plan * Excellent written and oral communication skills * Demonstrate ability to embrace change and build effective team work · Ambitious and flexible with the ability to set clear and achievable goals * Excellent organizational skills and the ability to handle a varied and demanding workload.