Assistant F&B Manager

JOB DESCRIPTION FM-09C-BWPMH-IMS-HRD

Department: Food & Beverage

Title: Assistant F&B Manager

Reporting to: F&B Manager, General Manager

Subordinates: Restaurant Manager, Assistant Restaurant Manager, Banqueting Co-ordinator, Banqueting Supervisor, Waitress, Hostess, Waiter, Banquets Supervisor, Barman, Barista

Job Role and Purpose: The Assistant Food & Beverage Manager is responsible for managing the day to day food & beverage operations of the BWPMH in a professional manner, while continually exceeding guest expectations.

ACCOUNTABILITIES.

• Smooth and organized running of F&B service according to the Standards set by the management.
• Leads by personal example by following Company’s Mission / Vision & Guiding Principles.
• Complies with the Company’s Code of Conduct, 
• Responsible for all areas of the food & beverage operations 
• Ensure all customers are provided with outstanding service 
• Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
• Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms 
• Responsible for food hygiene, and health and safety issues 
• Responsible to assist in menu planning, development and meal specials 
• Ensure all restaurants and conference areas are organized and maintain a high level of cleanliness
• Provides leadership and guidance to all team members 
• Ensure proper cash management controls are followed by all food & beverage staff members, as per policy 
• Responsible for food quality, and presentation 
• Ensure the food & beverage operations are properly staffed with trained competent individuals 
• Adhere to all government guidelines for proper and safe food and beverage service (Serve Safe; Smart Serve; Food Handling Training Protocol)
• Participate on committees to assist with event details, and other special requirements 
• Responsible for report generation on a per needs, monthly and fiscal basis 
• Perform other hotel-related duties as required

KEY PERFORMANCE INDICATORS

• Co-ordination and managing of work tasks according to departmental SOPS.
• Monitor re-stocking, cleaning of work station throughout shift.
• Actively co-operating and communicating with coworkers to ensure a productive, positive team morale and achievement of set-up tasks.
• Actively ensure a safe work environment free from hazards: Report all hazards immediately.
• Direct Supervisors and other associates for smooth departmental work flow.
• Monitoring of market trends and analysis.
• Departmental profit and loss statement analysis for unit’s profitability.
• Departmental staff planning: duty allocation and leaves.
• Food Safety to be followed and adhered to.

KNOWLEDGE, SKILLS & EXPERIENCE

• Diploma in Hotel and Hospitality Management or related studies.
• Degree in Hotel and Hospitality Management is an added advantage.
• 5 years’ experience in the hospitality industry in comparable role.
• 4* or 5* experience desirable.
• Knowledge of HACCP & FSMS is an added advantage.
• Strong Interpersonal and communication skills.
• Must be a good communicator.
• Computer proficient and able to compile reports for the top management.
• Knowledge in F & B SOP formulation and implementation. 

KEY COMPETENCIES

• Team leader-Capacity to inspire individuals to give of their best to achieve the desired results
• Effective Communication   – The ability to communicate clearly and persuasively, orally or in writing
• Team orientation – ability to work cooperatively with other members of the team (HODs) with a full understanding of the role to be played as a team member
• Quality focus –Focus on delivering quality and continuous improvement
• Interpersonal Skills – Ability to create and maintain open constructive relationships with others, respond helpfully to their enquiries and to be sensitive to their situations
• Influence and Persuasion - Ability to convince others to agree on or to take a course of action
• Customer Focus – Looking after the interests of the hotel guests and ensuring that their wants, needs and expectations are met/exceeded. 
• Business awareness – Capacity to understand the business core values, vision and mission.
• the capacity to identify and explore business opportunities.