Assistant Food Beverage Manager

Roles and responsibilities

1. Operational Support:

• Assist the Food & Beverage Manager in overseeing daily operations of all food and beverage outlets.
• Ensure smooth and efficient service delivery across all dining and bar areas.

2. Staff Management:

• Assist in recruiting, training, and supervising food and beverage staff, including servers, bartenders, and kitchen personnel.
• Conduct performance evaluations and provide coaching and feedback to team members.

3. Customer Service:

• Monitor guest satisfaction and address any complaints or issues promptly.
• Ensure that all staff provide excellent customer service and adhere to service standards.

4. Menu Planning and Development:

• Collaborate with the Food & Beverage Manager in developing and updating menus to reflect current trends and customer preferences.
• Assist in designing special promotions or events to enhance the dining experience.

5. Inventory and Cost Control:

• Help manage inventory levels for food and beverage supplies, ensuring adequate stock while minimizing waste.
• Monitor costs and assist in maintaining budgets for the food and beverage department.

6. Health and Safety Compliance:

• Ensure compliance with health, safety, and sanitation regulations within all food and beverage areas.
• Conduct regular inspections of dining and kitchen areas to ensure cleanliness and safety.

7. Financial Management:

• Assist in preparing financial reports and analyzing sales data to identify trends and opportunities for improvement.
• Support the Food & Beverage Manager in implementing strategies to increase revenue and control costs.

8. Event Coordination:

• Assist in planning and executing special events, banquets, and catering functions.
• Coordinate with other departments to ensure seamless service during events.

9. Guest Relations:

• Build and maintain relationships with guests to encourage repeat business and enhance overall customer loyalty.
• Solicit feedback from guests regarding their dining experience and take appropriate action based on their input.

10. Team Collaboration:

• Work closely with the kitchen staff to ensure timely and accurate food preparation and service.
• Collaborate with other departments, such as sales and marketing, to promote food and beverage offerings.

Desired candidate profile

1. Education:

• Educational Background: A degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.
• Certifications: Relevant certifications in food safety and hygiene (e.g., ServSafe) are advantageous.

2. Experience:

• Work Experience: 3–5 years of experience in the food and beverage industry, with a minimum of 1–2 years in a supervisory or managerial role.
• Experience in various dining environments, such as restaurants, hotels, or resorts, is preferred.

3. Key Competencies:

a. Operational Knowledge:

• Strong understanding of food and beverage operations, including service standards, menu development, and inventory management.
• Familiarity with health and safety regulations relevant to food service.

b. Customer Service Orientation:

• A commitment to providing exceptional customer service and enhancing the dining experience.
• Ability to address guest complaints and feedback in a professional and timely manner.

c. Leadership Skills:

• Experience in leading, training, and developing a team of food and beverage staff.
• Ability to foster a positive and collaborative work environment.

4. Technical Skills:

• Proficiency in using point-of-sale (POS) systems and other management software.
• Basic knowledge of financial management, budgeting, and cost control.

5. Interpersonal Skills:

• Excellent communication and interpersonal skills to interact effectively with guests and staff.
• Ability to build rapport with customers and enhance their overall experience.

6. Problem-Solving Abilities:

• Strong analytical and problem-solving skills to address operational challenges.
• Ability to make quick decisions in a fast-paced environment.

7. Creativity and Innovation:

• An eye for detail and creativity in menu planning and promotional events.
• Willingness to experiment with new food and beverage trends.

8. Financial Acumen:

• Understanding of financial principles related to food and beverage operations.
• Ability to assist in preparing financial reports and analyzing sales data.

9. Personal Traits:

• Enthusiastic and Motivated: A positive attitude with a passion for the food and beverage industry.
• Detail-Oriented: Strong attention to detail in service quality and presentation.
• Adaptable: Ability to adjust to changing circumstances and manage stress effectively.