Assistant F&B Manager

POSITION OVERVIEW

The Assistant food and beverage manager supports the F&B Management in all aspects of food and beverage operations, with a focus on delivering exceptional service, controlling costs, and maintaining high standards of quality and safety.

RESPONSIBILITIES

• Satisfying guest needs and exceeding their expectations by projecting a positive hotel image through proper grooming, appropriate verbal communication, and taking responsibility of guest needs
• Assisting Food & Beverage Director in times of need; assuming full management duties in the absence of Food & Beverage Director
• Decision-making in line with service standards throughout each service period to ensure the best possible guest experience
• Maintain control of beverage cost
• Inventory of all F&B product, durable and non-durable items
• Run daily line-up and communicate pertinent information to the Food and Beverage staff at multiple locations
• Responsible for checking table settings and that the dining rooms are ready for guests, as well as visiting each guest during service
• Intimate knowledge of all menu items and sequence of service
• Ensure that orders are relayed the kitchen in an accurate and timely manner
• Checking standards in the dining room, such as the way servers are presenting food to guests, and they way wine is poured 
• Ensure that the flow of the guest experience in the dining room is consistent and timely
• Address guest or staff complaints/questions in a professional manner
• Be aware of each and every table in the dining room, making sure that no table is left unattended for an unnecessary length of time
• Informing the Culinary Team of any special requests or needs (ie. allergic to shellfish)
• Recording and passing on any useful information to the host/hostess such as special occasions, etc. 
• Direct the training of all F&B staff on all aspects of the operation in the dining room and other F&B locations
• Ensure that guests are greeted in a timely manner upon entering the dining room  
• Communicate with all staff to ensure that they have adequate help and the tools that are required
• Taking daily status report of all suites
• Attending morning managers meetings
• Supporting the team in a positive & helpful manner
• Reporting missing or damaged items and lost and found items
• Keeping high personal grooming standards and maintaining a neat and professional appearance
• Organizing the setup and breakdown of special events and functions
• Maintaining overall cleanliness and tidiness of dining room and public spaces
• Maintaining cleanliness of back of house and kitchen area
• Completing opening & closing responsibilities

Performing other duties as assigned by management

QUALIFICATIONS

• Bachelor’s degree in Hospitality Management or equivalent work experience is required
• Must have a minimum of 3 years F&B Management or Supervisory experience, preferably in a luxury resort setting
• Must possess multi-outlet and banqueting experience
• Must be proficient in the use of Micros and able to learn property POS systems
• Full knowledge of dining room and kitchen procedures, as well as staff management experience, is required