Assistant Food & Beverage Manager
Role Overview
Assist in planning, organizing, coordinating, staffing, controlling, and evaluating food and beverage department operations.
Support the Food and Beverage Manager with long-range planning and resolution of daily operational issues.
Key Skills for This Role
Full Job Posting
Role overview
Assist in planning, organizing, coordinating, staffing, controlling, and evaluating food and beverage department operations.
Support the Food and Beverage Manager with long-range planning and resolution of daily operational issues.
Department operations
- Maximize hotel food and beverage facilities and profitability in coordination with other departments; minimize expenditure while meeting management objectives.
- Ensure compliance with management guidelines and standards, proper stock and equipment control, cleanliness, and sanitation.
- Maintain operational efficiency across outlets and monitor forecast revenue against daily, month-to-date, and year-to-date figures.
- Assign duties and supervise and evaluate staff performance under the Food and Beverage Manager's direction.
- Coordinate with the Executive Chef and Chief Steward on professional execution of each function.
- Consult with Sales and Communication and the Financial Controller to maximize food and beverage income and maintain business.
Forecasting and reporting
- Prepare a monthly forecast of tentative and confirmed functions, including food, beverage, room rental, and miscellaneous revenue, and distribute it at the monthly meeting.
- Inform supervisors of weekly objectives and discuss upcoming events at weekly food and beverage meetings.
- Report daily functions and events at briefings and gather feedback on the previous day's operations.
- Prepare monthly reports comparing departmental results and costs with forecasts and the prior year's results.
Work location
- Work location is in person.
Employment
Job type is full-time.
Requirements
- Thorough understanding of the basic principles of food and beverage operations and their management systems.
- Ability to plan, organize, coordinate, staff, control, and evaluate food and beverage operations.
- Ability to supervise and evaluate staff performance under the direction of the Food & Beverage Manager.
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