POSITION SUMMARY

The Assistant F&B Manager assists in leading and managing all aspects of the hotel's Food and Beverage division to achieve exceptional guest experiences, maximize profitability, and ensure compliance with quality, hygiene, and safety standards.

RESPONSABILITIES

1. Operational Management & Quality

• Supervision: Oversee the daily operations across all F&B outlets, ensuring smooth service delivery and adherence to standard operating procedures (SOPs).
• Quality Control: Conduct regular checks of service areas, presentation, and food/beverage quality to maintain high standards consistent with the hotel brand.
• Inventory & Ordering: Assist in managing inventory levels, controlling breakage/waste, and coordinating the ordering and receiving of supplies.
• Guest Relations: Handle and resolve guest complaints promptly and professionally, ensuring service recovery and maintaining high satisfaction scores.

2. Financial Performance

• Cost Control: Monitor department expenses, including labor, food costs, and beverage costs, to ensure they remain within budgeted parameters.
• Revenue Generation: Identify and implement strategies to upsell and maximize revenue in all outlets.
• Reporting: Assist the F&B Manager with daily and monthly financial reports, sales analysis, and performance tracking.

3. Team Leadership & Human Resources

• Staffing & Scheduling: Assist with recruiting, training, scheduling, and performance management of the F&B team.
• Training & Development: Conduct ongoing training for staff on service standards, product knowledge, and compliance with health and safety regulations.
• Motivation: Coach and motivate the team to achieve operational goals and foster a positive, productive working environment
• Discipline: Handle disciplinary actions and mediate staff conflicts under the guidance of the F&B Manager and HR.

4. Compliance, Health & Safety

• Regulatory Adherence: Ensure all F&B operations comply with local health codes, licensing requirements, and HACCP (Hazard Analysis and Critical Control Points) or equivalent food safety standards.
• Hygiene: Enforce strict hygiene and sanitation practices in all food preparation and service areas.
• Security: Oversee cash handling, point-of-sale (POS) procedures, and security protocols for guests and staff.

5. Banquets & Events

• Coordination: Support the seamless execution of banquets and catered events, ensuring that client expectations are met regarding food quality, service, and setup.
• Communication: Act as a key liaison between the sales/events team and the service/kitchen teams during events.

Qualifications & Experience

• Education: Degree or Diploma in Hospitality Management, Food & Beverage Management, or a related field is preferred.
• Experience: Minimum of 3 years of progressive experience in F&B operations, with at least 1 year in a supervisory or leadership role within a full-service restaurant or hotel.
• Certifications: Knowledge of food safety standards (e.g., HACCP) and responsible alcohol service (if applicable).

Skills & Competencies

• Leadership: Proven ability to lead, motivate, and manage a diverse team.
• Communication: Excellent verbal and written communication and interpersonal skills.
• Problem-Solving: Strong decision-making skills and the ability to handle pressure and unforeseen operational issues.
• Technical Knowledge: Proficiency with POS systems and basic inventory/cost control software.
• Customer Focus: A strong commitment to delivering outstanding guest service.

CONFIDENTIALITY

While working for the Company, you will have access to a wide variety of confidential information concerning the Company, its guests, and employees.

It is vital that all such information remains confidential and must not be disclosed to anyone outside

The Company, guests and employees, unless otherwise stated

• Oversee the daily operations across all F&B outlets, ensuring smooth service delivery and adherence to standard operating procedures (SOPs).
• Conduct regular checks of service areas, presentation, and food/beverage quality to maintain high standards consistent with the hotel brand.
• Assist in managing inventory levels, controlling breakage/waste, and coordinating the ordering and receiving of supplies.
• Handle and resolve guest complaints promptly and professionally, ensuring service recovery and maintaining high satisfaction scores.
• Monitor department expenses, including labor, food costs, and beverage costs, to ensure they remain within budgeted parameters.
• Identify and implement strategies to upsell and maximize revenue in all outlets.
• Assist the F&B Manager with daily and monthly financial reports, sales analysis, and performance tracking.
• Assist with recruiting, training, scheduling, and performance management of the F&B team.
• Conduct ongoing training for staff on service standards, product knowledge, and compliance with health and safety regulations.
• Coach and motivate the team to achieve operational goals and foster a positive, productive working environment
• Handle disciplinary actions and mediate staff conflicts under the guidance of the F&B Manager and HR.
• Ensure all F&B operations comply with local health codes, licensing requirements, and HACCP (Hazard Analysis and Critical Control Points) or equivalent food safety standards.
• Enforce strict hygiene and sanitation practices in all food preparation and service areas.
• Oversee cash handling, point-of-sale (POS) procedures, and security protocols for guests and staff.
• Support the seamless execution of banquets and catered events, ensuring that client expectations are met regarding food quality, service, and setup.
• Act as a key liaison between the sales/events team and the service/kitchen teams during events.

• Proven ability to lead, motivate, and manage a diverse team.
• Excellent verbal and written communication and interpersonal skills.
• Strong decision-making skills and the ability to handle pressure and unforeseen operational issues.
• Proficiency with POS systems and basic inventory/cost control software.
• A strong commitment to delivering outstanding guest service.

• Degree or Diploma in Hospitality Management, Food & Beverage Management, or a related field is preferred.
• Minimum of 3 years of progressive experience in F&B operations, with at least 1 year in a supervisory or leadership role within a full-service restaurant or hotel.
• Knowledge of food safety standards (e.g., HACCP) and responsible alcohol service (if applicable).