Overview

The Assistant Food & Beverage Manager oversees all aspects of the F&B operations and all its services. This is including set-up of each meal period, service of outlets, creation of concepts and innovating the department while focusing on detail, quality and customer service. The Assistant Food & Beverage Manager is also responsible for all aspects of supervision of restaurant staff The Assistant Food & Beverage Manager will report to the Restaurant Manager.

Responsibilities

• Achievement of budgeted food sales, beverage sales and labor costs
• Overseeing annual/quarterly inventory projects and ensuring your budget requests are
• submitted on time
• Completion/Supervision of Payroll & Tips in an accurate and timely fashion
• Schedule staff as necessary to ensure adequate and consistent levels of service
• Inspects table, place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, and attractive
• Maintaining the Hotel Bar control policies, in accordance with State laws
• Following of proper purchasing and requisitioning procedures
• Maintain records for equipment inventory’s, monthly stock inventory, labor cost, food cost etc.
• Development and maintenance of all department control procedures
• Development and maintenance of department training manual
• Liaise on an on-going basis with your Restaurant manager to ensure all client needs and requirements will be me
• Ensure you are on the floor touching tables during services
• Provide quick service for last minute changes
• Co-ordinate the general housekeeping of the restaurant, public areas, kitchen, storage areas, entrances, etc.
• Manage staff training and development

Qualifications

• A degree in hospitality or business management is desired
• Previous supervisory experience is desired
• Knowledge of food and beverage operations and preparation is desired
• Excellent communication and guest relation skills in English
• The ability to work well with a large group of people in a team environment
• Must be able to work well in stressful, high-pressure situations including the ability to
• handle guest complaints and disputes and resolve them to satisfactory results
• Must maintain composure and objectivity under pressure
• Must be effective at listening to, understanding and clarifying concerns and issues raised
• by team members and guests
• Must have the ability to work a flexible schedule including nights, days, weekends and holidays
• Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. The
• employee must have normal vision (corrected), hearing and verbal communication
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music
• This Job Description reflects management’s assessment of essential functions; however, it does not prescribe nor restrict the tasks that may be assigned