Assistant Food and Beverage Manager

The Assistant F&B Manager supports the Food and Beverage Manager in overseeing the operations of the food and beverage department in a hospitality establishment. This role involves assisting with staff management, ensuring quality service, monitoring financial performance, and maintaining high standards of guest satisfaction.

SCOPE

Must be thoroughly familiar with The Hotel corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all Department Heads under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.

• Organisation of F&B administration
• Compilation of and adherence to financial budgets within F&B (Avg. covers, revenue, costs & related expenses).
• Co-operation with the hotel’s Rooms Division Guest Relation
• Co-ordination with Sales Offices

RESPONSIBILITY & AUTHORITY

Internal:

Works in harmony with his/her colleagues, Housekeeping, Sales & Accounting

External:

Clients of the hotel, suppliers, and other business partners.

Materials:

Operating supplies, machinery, and assets within his/her area.

More detailed duties and responsibilities are listed and attached in the form of a checklist (hotel handover) and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfil the duties the jobholder is given the relevant authority to reach the goals by the General Manager of the Hotel operation.

Main Duties

• Staff Supervision: Assist in managing and supervising the food and beverage staff, including training, scheduling, and performance management.
• Service Standards: Ensure that service standards are met and maintained, providing guidance and support to the team.
• Guest Satisfaction: Monitor guest feedback and address any concerns or complaints promptly and professionally.
• Operational Efficiency: Assist in optimizing operational processes, including workflow, inventory management, and cost control measures.
• Menu Development: Collaborate with the culinary team to develop and update menus, ensuring variety, quality, and profitability.
• Compliance: Ensure compliance with health, safety, and sanitation standards, as well as food and beverage regulations.
• Financial Performance: Assist in monitoring financial performance, analyzing costs, and identifying opportunities for revenue generation and cost-saving.
• Event Management: Support the planning and execution of special events, banquets, and catering functions.
• Vendor Management: Assist in managing relationships with suppliers and vendors, ensuring timely deliveries and quality products.
• Reporting: Prepare reports on operational performance, financials, guest satisfaction, and other relevant metrics as required.
• Comply to all work-related instructions as it may arise.

Other Requirements

• Strong leadership and communication skills, with the ability to motivate and guide a team.
• Excellent customer service and problem-solving abilities.
• Knowledge of food and beverage industry trends and best practices.
• Understanding of financial principles and cost control measures.
• Proficiency in using computer systems and restaurant management software.
• Flexibility to work shifts, including nights, weekends, and holidays as required.