Assistant F&B Manager

Benefits

Additional Information

Areas of Responsibility: Participates in the development and implementation of business strategies for the Hotel which are aligned with Brand's overall mission, vision, values and strategies Develops and implements strategies for food and beverage operations, marketing and sales that support achievement of the Hotel's goals Participates in the development of the Hotel's business strategies Monitors status regularly and adjusts strategies as appropriate Develops the annual budget in conjunction with the Executive team Achieve revenue goals by developing and managing food and beverage marketing, sales and product strategies Analyses sales and competition on a regular basis and develops strategies to increase market share Develops and implements Food and Beverage marketing and sales plan Develops and implements menu offerings and pricing based on competition, market trends, costs etc Adheres to Brand's marketing and sales standards Maximises profitability by directing Food and Beverage operations Develops and implements Operating procedures and standards that support employees in their effort to deliver Yes I Can! service and teamwork Analyses business results on a regular basis and takes actions to improve results as appropriate Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis Determines appropriate staffing levels for forecasted business and schedules employees accordingly Develops annual budget recommendations and implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary Analyses and controls costs by adhering to Standards of Operations for forecasting, budgeting, scheduling, payroll control and other Expense Management Systems Evaluates food and beverage service quality and service levels regularly and implements strategies to improve areas of concern Sets objectives for each Department within the Food and Beverage Department and supervises the Department Managers Ensures Department adheres to Brand's health, hygiene and safety policies Develops and implements strategies and practices which support employee engagement Recruits and selects qualified candidates Provides employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates performance expectations and provides employees with on-going feedback Provides employees with coaching and counselling as needed to achieve performance objectives Creates 100% guest satisfaction by providing employees with the training and resources they need to maximise employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Uses teamwork to support guests and employees Seeks opportunities to improve the customer experience by seeking customer feedback, reviewing management reports and developing strategies to improve Department and Hotel services Forecasts expected covers based on forecasted occupancies to determine staffing levels Approves timesheets to ensure that staff work according to their rostered times and improve efficiencies Monitors Food and Beverage ordering, pricing, receiving and inventory procedures including Mini Bar to ensure that cost controls are met, monitored and maintained Supervises the taking of all food and beverage inventories Assists in the setting of beverage par levels, and supervises the maintenance of those par levels Ensures that staff can demonstrate technical skills with the assistance of the Food and Beverage Supervisors Manages and guides all Food and Beverage Supervisors in the day to day running of their relevant areas Ensures that all outlets are clean and ready for customers at all times Maintains product consistency by conducting inspections of seasoning, portions, and appearance of food served in the operation; performs necessary follow-up Prepares menus that are customer oriented; changes menus regularly to reflect local and national trend Monitors pricing by competitors Conducts regular inspections of competitor food and beverage sites Reviews the performance of currently used products Conducts formal taste panels as part of new recipe development and product testing regularly Selects, orients, and trains qualified employees Conducts effective employee meetings and counselling sessions Determines, communicates and monitors achievement of standards of performance on a timely basis Employs respectful discipline as required Maintains safe working conditions within department and hotel Ensures safe working conditions within department and hotel Takes corrective action where required to improve safety of work areas Keeps General Manager promptly and fully informed of all problems or unusual matters of significance Performs all duties and responsibi

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