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