Assistant Food Beverage Manager

Roles and responsibilities

1. Operational Support

• Daily Operations: Assist in managing daily food and beverage operations, ensuring efficient service and high-quality standards are maintained.
• Staff Coordination: Supervise and coordinate the activities of food and beverage staff, ensuring proper training and adherence to service standards.

2. Customer Service

• Guest Interaction: Engage with guests to enhance their dining experience, address concerns, and respond to feedback promptly.
• Service Standards: Ensure exceptional service standards are met, creating a welcoming atmosphere for all patrons.

3. Inventory Management

• Stock Control: Assist in managing inventory levels, including ordering, receiving, and controlling food and beverage supplies.
• Cost Control: Monitor and manage food and beverage costs, minimizing waste and maximizing profitability.

4. Menu Development

• Menu Planning Support: Collaborate with the Food & Beverage Manager to develop and update menus, considering seasonal ingredients and customer preferences.
• Recipe Standardization: Assist in standardizing recipes and ensuring consistency in food and beverage quality.

5. Staff Training and Development

• Training Programs: Assist in developing and implementing training programs for staff to improve service quality and product knowledge.
• Performance Monitoring: Monitor staff performance, providing feedback and guidance to enhance team effectiveness.

6. Financial Management

• Budget Assistance: Assist in preparing and managing the food and beverage budget, tracking expenses and revenues to meet financial targets.
• Reporting: Prepare reports on sales, inventory, and staff performance for the Food & Beverage Manager's review.

7. Health and Safety Compliance

• Regulatory Compliance: Ensure compliance with health and safety regulations, including food safety standards and sanitation practices.
• Safety Training: Train staff on safety protocols and emergency procedures to maintain a safe working environment.

8. Event Management

• Event Coordination: Assist in planning and executing special events, banquets, and catering services, ensuring successful execution and customer satisfaction.
• Liaison with Clients: Work with clients to understand their needs and preferences for events, making recommendations as necessary.

Desired candidate profile

1. Educational Background

• Degree in Hospitality or Culinary Arts: A Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is preferred.
• Certifications: Relevant certifications (e.g., ServSafe, Food and Beverage Management) are advantageous.

2. Experience

• Food & Beverage Experience: 3-5 years of experience in food and beverage service, preferably in a supervisory or management role within the hospitality industry.
• Diverse Culinary Knowledge: Familiarity with various cuisines and dining concepts to assist in menu development and customer engagement.

3. Key Skills

• Customer Service Orientation: Strong focus on providing exceptional guest experiences and the ability to handle customer inquiries and complaints effectively.
• Leadership Abilities: Capable of leading, motivating, and training a diverse team, fostering a collaborative and positive work environment.
• Communication Skills: Excellent verbal and written communication skills, allowing effective interaction with guests, staff, and management.

4. Operational Knowledge

• Food & Beverage Operations: In-depth understanding of food and beverage service operations, including dining room management, inventory control, and cost management.
• Health and Safety Regulations: Knowledge of health, safety, and sanitation regulations to ensure compliance and promote a safe work environment.

5. Financial Acumen

• Budget Management: Ability to assist in preparing and managing the food and beverage budget, including tracking expenses and identifying areas for cost savings.
• Sales Skills: Familiarity with sales strategies and techniques to enhance food and beverage sales and profitability.

6. Menu Development

• Culinary Creativity: Ability to assist in menu planning and development, incorporating seasonal ingredients and guest preferences to create appealing offerings.
• Recipe Standardization: Experience in standardizing recipes and ensuring consistency in food quality and presentation.

7. Training and Development

• Staff Training: Proven ability to train and develop staff, improving their skills and knowledge of food and beverage products and service standards.
• Performance Monitoring: Skills in monitoring staff performance and providing constructive feedback to enhance team effectiveness.