Food and Beverages Manager

Responsibilities:

• Manage the daily operations of all food and beverage outlets within the church, including cafes, restaurants, and event catering services.
• Collaborate with chefs and culinary teams to develop diverse and innovative menus that cater to the tastes and dietary needs of the congregation and guests.
• Ensure the highest standards of food quality, presentation, and safety in compliance with local health regulations and best practices.
• Lead and train a team of service staff to deliver exceptional hospitality experiences, ensuring all guests feel welcomed and valued.
• Oversee the setup and service of VIP areas, guest lounges, and other hospitality spaces, particularly during major events and services.
• Implement service standards that reflect the organization's commitment to excellence in entertainment and hospitality.
• Work closely with the events team to plan and execute food, beverage, and hospitality services for special events, conferences, and large gatherings.
• Coordinate logistics for events, including catering, staffing, and venue setup, ensuring a seamless and high-quality experience for all attendees.
• Ensure that all food and beverage services align with the entertainment and hospitality goals of the organization.
• Develop and manage the food, beverage, and hospitality budget, including cost control measures, supplier negotiations, and inventory management.
• Analyze financial performance and implement strategies to maximize revenue from food and beverage operations while maintaining cost efficiency.
• Prepare and present regular financial reports to senior management.
• Establish and maintain strong relationships with suppliers and vendors to ensure the procurement of high-quality ingredients, products, and services.
• Negotiate contracts and agreements with vendors to secure favorable terms and pricing.
• Monitor vendor performance and ensure timely delivery and quality of goods and services.
• Ensure compliance with all health, safety, and hygiene standards across all food, beverage, and hospitality operations.
• Conduct regular audits and inspections to maintain high standards of cleanliness, sanitation, and safety.
• Stay updated on industry regulations and implement necessary changes to maintain compliance.

Requirements:

• Bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or a related field.
• Minimum of 7 years of experience in food and beverage management, with at least 3 years in a managerial role at a five-star hotel.
• Strong understanding of food and beverage trends, menu development, and hospitality service standards.
• Proven experience in managing large-scale events and catering operations, particularly in an entertainment-focused environment.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced, multicultural environment with a focus on service excellence.
• Financial acumen with experience in budgeting, cost control, and financial reporting.
• Familiarity with the specific needs and sensibilities of a faith-based organization is an advantage.
• Strong commitment to the values and mission of House on the Rock.

Key Performance Indicators (KPIs):

• High levels of guest satisfaction and positive feedback on food, beverage, and hospitality services.
• Consistent delivery of high-quality food and beverage experiences.
• Effective management of budgets with cost savings and revenue maximization achieved.
• Successful execution of events with seamless coordination and service delivery.
• Maintenance of high standards of cleanliness, hygiene, and safety.