Food & Beverage Floor Manager

A dynamic hands-on role which leads the day-to-day food and beverage operation, including the restaurant and bar for our venue and function rooms. The service approach will be efficient, natural, and genuine whilst coordinating the operations, training, and promotional activities. The Food & Beverage Floor Manager will effectively lead and engage the team, cultivating a positive and productive team culture, focussed on providing the highest level of service consistently. Motivating and energising the team to ensure the venue space is presented well and activated properly will require discipline and creative flair. This will go hand in hand with being able to achieve results in line with financial budgets set, minimising payroll and operating costs whilst maximising revenue and profits. You will be required to liaise with event clients, assist with coordinating the sales and logistics of events. You will also be required to manage the maintenance and cleanliness of the venue.

To be a successful Floor manager, you should demonstrate excellent problem-solving abilities and strong leadership skills. Ultimately, top-notch Floor Managers can anticipate all logistics and requirements for events and show exceptional organisational and interpersonal skills and ensure the venue generates profit for the company.

Duties & Responsibilities 

• Run the day-to-day F&B operations ensuring shifts are appropriately staffed and effectively managed.
• Drive a positive team culture within the department that supports the wider hotel team direction.
• Facilitate effective communication processes across the service periods ensuring each team member is informed and up to date. 
• Oversee the restaurant and bar service operations that maximises efficiency and effectiveness and service delivery.
• Recruit, roster and train a service team of professionals.
• Devise comprehensive and user-friendly standards and procedures for all food and beverage operations including opening, closing, sequence of service and operating checklists.
• Coordinate regular team meetings and service briefings in conjunction with the Head Chef and Operations Manager and other relevant interdepartmental team members, ensuring communication between management and team is sufficient.
• Attend BEO meetings weekly and operational briefings before each service, explaining covers, sections, specials, VIP guests, events, roles, and operational requirements.
• Promote and maintain high levels of service from initial greeting to the final farewell and ensure prompt, efficient and polite responses to all requests.
• Delegate responsibilities to individuals so that they are fully aware of what their duties are and what their designated section is.
• Control billing procedures, floats and cashing up and take full responsibility for the cash and payment handling procedures.
• Oversee selection and purchase of beverages and ensure regular stock takes of beverage and achievement of budgeted cost of sales. 
• Ensure that the restaurant system is updated on a regular basis and is used for stock control.
• Liaise with the Head Chef with regards to menu changes, selling strategies, customer feedback and service issues
• Organise par levels for all equipment and materials, including cutlery, dry stores, linen, glassware, and stationery ensuring appropriate stocks are always on hand.
• Ensure storage of all beverages is maintained, the bar fridges, shelves and beer lines are kept clean to the required health standards.
• Minimise food and service complaints and ensure guests are put first. 
• Interact with guests and team members in a friendly, respectful, and positive manner.
• Recognise and make an impression on regular guests, by promoting personalised interactions and sharing information on returning guests.
• Liaise with the Operations Manager and ensure they are promptly informed of all incidents and significant matters.
• Be the eyes and ears and ensure proper security of the venue in relation to alcohol consumption. 
• Provide fresh ideas for improving the food and beverage profitability and promotions of the hotel in the Cairns market.
• Following all hotel policies and procedures including updates and amendments, in line with changing business needs and legal requirements such as work health and safety; antidiscrimination, bulling and harassment, grooming and personal conduct, as well as privacy, security and ethics policy.
• Liaising with catering services and supervising their requirements and logistics.
• Supervising the operations of events and tending to any incidents or queries.
• Communicating and enforcing all security regulations and protocols.
• Complete projects and tasks assigned by the Operations Manager or General Manager ensuring deadlines are met.
• Report anything which may result in an unsafe working environment to your line manager.
• Always use safe manual handling techniques
• Ensure that your working area is always kept clean and tidy and well maintained. 
• Maintain high standard of personal hygiene and personal presentation when on duty. 
• Participate in training and development programmes as scheduled by management, and actively implement what is trained into the working environment.

Venue Manager Requirements:

• A minimum of 2 years’ experience as a venue or event manager preferred.
• Ability to multitask and remain calm in stressful situations.
• Excellent promotional ability and knowledge of marketing channels and techniques.
• Sound knowledge of safety measures and risk management strategies.
• Great interpersonal and communication abilities.
• Exceptional organisational and time management skills.
• Strong negotiation skills and leadership abilities.
• Willingness to work long hours and on weekends and holidays.