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
• Ensure F&B areas are equipped with tools and necessary materials to successfully carry out their function within the set company standards.
• Ensuring all F&B areas are served, checked daily and meet set standards.
• To attend training and meetings as required
• Liaise with all departments regarding guest information, special requests, VIP’s.
• Assist with regular training, goals and incentive programs are carried out and all staff receive feedback on performance.
• Ensuring F&B areas cleared and items stored after shifts as required
• Communicate with all staff regarding changes and daily operational needs
• Collating and implementing maintenance programmes for all operating equipment
• To be fully informed on the hotel product.
• Assist in ensuring effective recruitment, induction and training program within the department.
• To complete all given tasks in a timely manner to adhere to operational hours as needed
• Liaise with Sales/Marketing regarding function requirements.
• Assist in updating guest history
• Assist in implementing budget and controls
• Follow all regulations and procedures as laid down by the company
• Ensure contact is possible with the F&B department throughout the day.
• To manage supervisors and staff in a fair and just manner.
• Curbing wastage in all areas
• To contribute to the total guest satisfaction of the hotel
• Communicate by following the chain of command
• Controlling rosters, timesheets and disciplinary information.
• Ensuring control procedures for all supplies/cutlery/crockery adhered to
• Ensuring efficient and effective F&B operations in all restaurants and function areas
• Ensure all operating equipment is handled with due care and curb wastage/breakage of supplies.
• Liaise with Front Office regarding daily operations i.e. guest’s in- house for dinner, special dietary requirements.
• Represent the hotel in a positive manner on and off duty
• Assist in collating and update training manuals for all positions in the department
• Ensuring monthly stock take completed timeously
• Assist with ordering and controlling operating equipment and supplies
• To communicate with maintenance to ensure all repairs are attended to.
• Ensuring staff hygiene and professional appearance is maintained
• To ensure guest requests dealt with prompt.
• Enforcing safety aspect within the department i.e. access to stores, beverages
• Assist in controlling and updating budgets as required
• To maintain general cleanliness and order in the department and hotel
• To liaise with other departments on related issues
• To handle any guest complaints effectively
• To maintain all set inventory levels for beverages and cutlery/crockery
• Ensuring F&B areas are as per set standard

EXPERIENCE
At least 3 years in Outlet Manager /Managerial position in a 4/5 stars Hotel
OTHER SKILL REQUIREMENTS
Proficiency in English
Food and Beverage Training
Proven Management abilities in and demonstrate knowledge of:
Abilities to up- sell products.
Revenues reconciliation the F and B outlets/

In accordance with company policy

Cập nhật gần nhất lúc: 2024-04-03 12:07:07