Assistant F&B Manager

SCOPE OF WORKS

Assist in managing the entire F&B department to ensure standards are set, met and maintained. The prime objective being to provide service to the guest as well as ensuring an efficient dining experience. To conduct business in a professional and courteous manner, while maintaining the company’s rules and procedures. To assist in ensuring standards are met and maintained by training and monitoring all staff. Assist in controlling departmental expenses and ensure that budgets are met.

DUTIES AND RESPONSIBILITIES

• Represent the hotel in a positive manner on and off duty

• Follow all regulations and procedures as laid down by the company

• To be fully informed on the hotel product.

• To attend training and meetings as required

• Communicate by following the chain of command

• To liaise with other departments on related issues

• To complete all given tasks in a timely manner to adhere to operational hours as needed

• To contribute to the total guest satisfaction of the hotel

• Assist in ensuring effective recruitment, induction and training program within the department.

• Assist with regular training, goals and incentive programs are carried out and all staff receive feedback on performance.

• Assist in collating and update training manuals for all positions in the department

• Controlling rosters, timesheets and disciplinary information.

• Communicate with all staff regarding changes and daily operational needs

• To manage supervisors and staff in a fair and just manner.

• Ensuring staff hygiene and professional appearance is maintained

• To communicate with maintenance to ensure all repairs are attended to.

• Liaise with all departments regarding guest information, special requests, VIP’s.

• Liaise with Front Office regarding daily operations i.e. guest’s in-house for dinner, special dietary requirements.

• Liaise with Sales/Marketing regarding function requirements.

• Assist in updating guest history

• Ensure contact is possible with the F&B department throughout the day.

• To handle any guest complaints effectively

• To ensure guest requests dealt with prompt.

• Assist in implementing budget and controls

• Assist with ordering and controlling operating equipment and supplies

• Curbing wastage in all areas

• Ensuring monthly stock take completed timeously

• Assist in controlling and updating budgets as required

• Ensuring efficient and effective F&B operations in all restaurants and function areas

• Ensuring all F&B areas are served, checked daily and meet set standards.

• Ensuring F&B areas cleared and items stored after shifts as required

• Ensuring F&B areas are as per set standard

• To maintain general cleanliness and order in the department and hotel

• To maintain all set inventory levels for beverages and cutlery/crockery

• Ensure all operating equipment is handled with due care and curb wastage/breakage of supplies.

• Ensure F&B areas are equipped with tools and necessary materials to successfully carry out their function within the set company standards.

• Collating and implementing maintenance programmes for all operating equipment

• Ensuring control procedures for all supplies/cutlery/crockery adhered to

• Enforcing safety aspect within the department i.e. access to stores, beverages

In accordance with company policy

EXPERIENCE

At least 3 years in Outlet Manager /Managerial position in a 4/5 stars Hotel

OTHER SKILL REQUIREMENTS

Food and Beverage Training

Proficiency in English

Proven Management abilities in and demonstrate knowledge of:

Revenues reconciliation the F and B outlets/

Abilities to up-sell products.

CV and application letter send to email