Assistant F&B Manager

Job Description

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 responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position
• At all times projects a favourable image of the Hotel to the public
• Develops and implements strategies in conjunction with the Executive Committee to achieve goals for Willingness to Return, Customer Complaints per Thousand and Customer Comment Index
• Supervises the examination of all food and beverage invoices, verifying quantities ordered and received against purchase Orders and par levels where relevant.  Performs necessary follow up
• Maintains daily cost percentages for both food and beverage
• Assists in the preparation of the monthly reports
• Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities
• Assists in the preparation of the food and beverage budget.
• Monitors actual versus budgeted expenses; takes corrective action as necessary to ensure adherence to budgeted expenses
• Controls payroll costs for the department
• Revise, select and determine specifications and pricing of proposed hotel menus
• Works to achieve revenue and profit goals by developing and implementing strategies to increase revenue and cost controls
• Recommends any items to be included in the capital budget.

Can also connect at careers@radissonmbd.com