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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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Major Group
1
Managers
Sub-Major Group
14
Hospitality, Retail and Other Services Managers
Minor Group
141
Hotel and Restaurant Managers
Unit Group
1411
Hotel and Homestay Managers
Minor Unit Group
MASCO Code
1411-02
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Food and Beverage Services Manager oversees and coordinates food and beverage operations in a hotel, restaurant, catering service, or similar establishment. The manager is responsible for managing staff, ensuring high standards of food quality, hygiene, and customer service, and handling complaints. The manager’s role includes budgeting, inventory control, compliance with health and safety regulations, and implementing strategies to enhance sales, operational efficiency, and the overall customer experience.
Tasks
Supervise and coordinate daily food and beverage operations, including staffing, scheduling, and training.
Plan and manage the sourcing and ordering of food and beverage supplies while maintaining appropriate inventory levels.
Ensure compliance with health, safety, licensing, and food hygiene regulations.
Develop and implement food handling and hygiene protocols and monitor adherence across operations.
Oversee budgets, financial reporting, and expenditure control to optimise cost efficiency.
Build and maintain relationships with suppliers, contractors, and regulatory authorities.
Ensure high standards of customer service and customer satisfaction.
Monitor cleanliness, maintenance, and proper storage of food, equipment, and kitchen areas.
Respond to food safety incidents and complaints and conduct audits where required.
Skills
Basic
Attention to detail, active listening, and service orientation to ensure service quality and compliance.
Financial literacy to manage budgets, forecasts, and operational resources.
Leadership and people management skills to supervise, train, and mentor service and kitchen staff.
Strong verbal and written communication skills to interact with customers, staff, and stakeholders.
Time management and organisational skills to coordinate operations, schedules, and inspections.
Specific
Knowledge of food safety audits, risk assessment, and contamination control measures.
Knowledge of food safety, hygiene, and regulatory standards, including Hazard Analysis and Critical Control Points (HACCP) and ISO 22000.
Knowledge of inventory management, cost control, and procurement in food and beverage operations.
Knowledge of menu planning and development based on customer preferences and industry trends.
Knowledge of restaurant management systems and point-of-sale (POS) software.
Knowledge of standard operating procedures for food hygiene and safety practices.
Additional Info
QUALIFICATION
Diploma or equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
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