Assistant Food Beverage Manager

Roles and responsibilities

• Under the direction of the Food and Beverage Manager or his/her delegate, and within the limits of established Mövenpick Policies and Procedures, the Assistant Food &Beverage Manager manages and oversees all aspects of the assigned Food and Beverage Operations.
• Responsible for the day-to-day operation of the assigned Food And Beverage service sections and informs the Food And Beverage of any decision taken which did not require his/her action and any other relevant information.
• Controls and analyzes, on an on-going basis, the level of the following:
• Merchandizing & Marketing
  

Quality level and presentation of Food and Beverage products

Service Standards

Sanitation, Hygiene, Condition and Cleanliness of Facilities

Operation Costs, Payroll and Beverage Cost

Guest satisfaction

• Ensures optimum performance in specific areas assigned in above areas.
• Establishes and maintains effective employee and Inter-Departmental working relationships.
• Conducts such functions as interviewing, employee orientation, performance evaluation, appraisals, coaching, counselling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Develops training plans in accordance with Mövenpick Guidelines and implements and conducts Training as well as on-the-job Coaching.
• Maintains all up-dated operating manual for the Restaurant.
• Creates and controls an accurate Logbook with guest and staff positive and negative comments.
• Implements the Hotel and Department Regulations, Policies and Procedures including but not limited to:
• In House Rules and Regulation
  

Hygiene and Cleanliness

Health and Safety

Grooming

Quality

Service

• Conducts daily briefings and participates in other meetings as needed to obtain optimal results
• Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
• Leads and participates in service as necessary in accordance with the requirements and practices of the Restaurant
• Handles Administrative work and keeps updated files on the following Restaurant matters:
• Finance

Desired candidate profile

• Assists the Food and Beverage Manager or his/her delegate in setting Restaurant goals and developing Strategies, Procedures and Policies.
• Assists the Food and Beverage Manager or his/her delegate in preparing the yearly Food and Beverage division budget.
• Monitors the stocks of all Beverage, Material and Equipment and ensures that service requirements are met.
• Monitors together with the outlet Chef local competitors and compares their operation with his/her Restaurant.
• Participates actively in the Breakage Committee and the Chairmanship of the Stewarding and Hygiene Manager.
• Monitors and controls all operating equipment for the outlet.
• Keeps aware of Trends, Systems, Practices and Equipment in Food and Beverage through Trade Literature, Hotel Shows and Site Visits.
• Performs related duties and special projects as assigned.
  

Qualifications

• QUALIFICATION STANDARDS
  

EDUCATION & SKILLS

• Strong understanding / experience of Hotel Operations in a multi-cultural environment.
• High level of drive for results; adaptable and flexible with the ability to build relationships.
• Strong planning and organizing skills with great attention to details.
• Excellent guest relations, problem solving and time management skills
• Excellent written and verbal communication in English.
• Working knowledge of Micros
• Four-year college degree in Hotel and Restaurant Management required.
• EXPERIENCE
• At least five years’ experience in related field preferred.Hotel restaurant management experience preferred.
• Experience with supervision of employees required.
• Hospitality experience preferred