Assistant Food & Beverage Manager

Key Responsibilities

• Oversee the operations of the outlets appointed by the Food & Beverage Head of Department.
• Assist in preparing/consolidating the yearly budget for the department.
• Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the Stewarding department.
• Attend and actively contribute to all relevant staff meetings and hotel trainings.
• Conduct daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
• Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.

Job Requirements

• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Excellent written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organisational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organised manner.