Assistant F&B Manager

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