Constance Prince Maurice
Pubblicata
Assistant F&B Manager
Cosa comprende il lavoro
Job Brief
The Assistant Food and Beverage Manager is the right hand person of the Food & Beverage Manager and assists the F&B Manager in his/her responsibilities. He is called to replace him/her at the head of the department whenever he/she is absent.
Duties and Responsibilities:
Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.
I. ORGANISATION
- Monitor correct operation of F&B division departments according to instructions given by F&B Manager.
- Effective participation in coordinating and controlling departments.
- Make sure standards and procedures, and Hotel policies are correctly applied.
- Make any suggestions likely to better adapt services to local market expectations.
- Participate in staff management, particularly in terms of hours, training leadership and discipline in respect to rules and regulations.
- Apply and ensure application of procedures and regulations concerning hygiene and safety.
- Make sure standards and procedures as well as those resulting from the Hotel’s F&B policies are correctly applied.
- Make sure that all material and equipment made available to the F&B department is correctly used.
- Effective participation in inventory taking.
- Participate in the weekly F&B meeting, represent and replace F&B Manager when he cannot attend.
- Ensure follow up of F&B analysis as defined by the procedures.
- In conjuncture with department head, establish standard recipes / specifications sheet and theoretical sales prices for food and beverage services.
- On a monthly basis, prepare the Monthly F&B Division Report.
- Make any suggestions needed to correct discrepancies and improve Division.
- Management.
- Participate in developing the F&B Budget.
- Effective participation in inventory taking.
- Participate in the F&B meeting.
II. MANAGEMENT
- Preparing weekly Budget.
- On instructions from F&B Manager, implement appropriate measures to improve control of costs, personnel and expenses.
- Make any proposals to improve F&B profitability.
- Immediately report to F&B Manager any differences noticed.
- Make any suggestions required to correct failures and differences.
- In conjunction with F&B Manager, control supplies: costs, quality /price ratio, size of orders, storage conditions.
- Control departmental costs and expenses.
- Make sure that SOP quality standards are applied.
- Effective on site participation in controlling the quality of services, receptions, service, decor, and atmosphere in various sales outlets.
- Actively participate in making sure that service is performed correctly.
- Pay attention to client reactions and comments and report to F&B Manager and immediately take the appropriate corrective measures.
- Make any suggestions to improve the quality of services.
III. CONTROL
- Make any suggestions required to correct failures and deference and improve
- F&B profitability.
- On instructions from F&B Manager implement appropriate measures to improve control of costs, personnel and expenses.
- Make sure that SOP quality standards are applied.
IV. SALES AND MARKETING
- Participate in developing the Strategic Plan.
- Back up F&B Manager in implementing actions scheduled in the Strategic Plan.
- Participate in developing Menus.
- Make any suggestions likely to improve F&B sales promotions and marketing.
1. CANDIDATE PROFILE:
Qualification:
- Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.
· Food hygiene certificate, training can be given.
Experience:
- A minimum of 5 years of experience in hotel industry.
- Proven experience working in a top luxury resorts is a plus.
- Experience working in remote island locations is a plus.
- At least 3 year of professional experience on a similar position is a plus.
- Health and safety experience desirable.
Technical skills:
- Strong management and motivational skills.
- Excellent organisational skills.
- Outstanding customer service.
- Effective communication skills dealing with both internal and external contacts.
- Attention to detail.
- Computer skills for entering details.
- Knowledge and Understanding nutritional and allergy requirements
- Full knowledge and understanding of all department, purchasing, invoicing and HR policies
and procedure.
- Fluency in English or another language, written and verbal communication.
- Knowledge of a second language is a plus.
- Dipartimento: F&B Cucina F&B Sala
L'azienda
Experience the ultimate romantic hideaway, where stunning architectural design meets relaxed luxury. Step into this high functioning deluxe paradise, and choose from one of the 64 Junior suites, 12 Familly suites, 12 Villas or the sumptuous Princely suite.
Constance Le Prince Maurice is considered as one of the best luxury hotels in the Indian Ocean.
Sheltered in 60 hectares of completely unspoilt land on the north-eastern coast of Mauritius, the hotel offers high quality facilities: the kids club, the U Spa by Sisley, sports activities and free access to the two golf courses of Constance Belle Mare Plage.
Among its culinary exclusiveness, Le Barachois is the unique floating restaurant located in a cosy atmosphere amongst the natural fish reserve. The 175m2 wine cellar contributed to Constance Le Prince Maurice’s fame, with exclusive wines and a capacity of 25,000 bottles from around the world.
