Assistant F&B Manager

The Assistant F&B Manager is responsible for managing the daily operations of the F&B Department, including the selection, development and performance management of employees

JOB SUMMARY

The Assistant F&B Manager is responsible for managing the daily operations of the F&B Department, including the selection, development and performance management of employees. In addition, he oversees the inventory and ordering of food and supplies, optimizes profits and ensures that guests are satisfied with their dining experience.

 DUTIES AND RESPONSIBILITIES

 Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service. Ensure the proper flow of service, overall set up of his area in conformity with standards by following on daily basis check list and conducting corrective actions if non-conformance;
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and Personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Estimate all beverage stocks, sundries, operating supplies according to occupancy
• Minimize expenses by controlling requisition and maintaining a proper and accurate food and beverage inventory.
• Control breakage, by maintaining an accurate and monthly china and glass ware, and controlling requisition to be in line with Budget
• Ensure that all bills are properly posted, avoid void and cancellations or mistake on bills
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure FIFO policy for all consumable, food and beverage stored items
• Ensure proper, updated and accurate labelling and menu content in his area
• Ensure compliance with operational standards, company policies, /local laws, and ordinances
• Check all special and diet requirements from guests, check about allergy information to be properly communicated to guests to avoid any health incident
• Responsible for ensuring consistent high quality of Food/ Beverage preparation and service.
• Maintain professional restaurant/bar image, including restaurant/bar cleanliness, proper uniforms, and appearance standards.
• Supervise portion control in food/beverage service and quantities of preparation to minimize waste.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Inform management  accordingly following the guest feedback, customer complaint policy
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food/ beverage quality and service. (Make use of the Corrective Measure Action Plan and track file all document)
• Plan alternative recipes for customers with special dietary needs
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Chef in the creation of menus and menu pricing as requested
• Provide direction to employees regarding operational and procedural issues.
• Interview potential employees. Direct hiring, supervision, development and, when necessary, termination of employees in consultation with the HR Department
• Conduct departmental orientation, and oversee the training of new employees.
• Develop employees by providing on-going feedback, establishing performance expectations and by conducting performance reviews.
• Always strive towards an exceptional customer experience
• Make rounds of all food and beverage outlets to ensure member/guest needs are met
• Maintain an accurate and up-to-date plan of restaurant/bar staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Participates in technical training related to the Restaurant and Bar. Assists in producing all relevant documents related to training matters.
• Ensures that all Restaurant/ Bar team members follow Food and Beverage P&Ps and SOPs and respect hotel procedures.
• Ensures that team members behave as per the principle of our core values.
• Ensures that hotel discipline standards are adhered to at all time by Food and Beverage Team members.
• Ensures that the Food and Beverage Department is complying with the safety and security rules of the resort and the country. Ensures that all Food and Beverage team members are fully aware of fire safety procedures and evacuation routes.
• Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.       Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy 
• Promote energy efficiency and environment friendly actions
• Lead team by attracting, recruiting, training and appraising talented personnel
• Participate in training as and when required by Management
• Report on management regarding sales results and productivity
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Maintains knowledge of competitors and industry trends
• ·   Will be required to fill in as a Server, Host, Waiter Assistant, Bartender, etc. to relieve/back-up staff during peak periods or when short staffed.

CANDIDATE PROFILE

• HSC holder or equivalent
• National Certificate Level 2
• A minimum of 5 years experience in the hospitality industry
• Computer Literate
• Good communication and organisation skills
• Tact and diplomacy for dealing with demanding customers
• Team Player
• Having a flexible approach to work