Assistant Food & Beverage Manager Job Description

Job Description

Assistant Food & Beverage Manager

description-food-beverage-superviso

To assist the Food & Beverage Manager in the smooth running of the Food & Beverage operation. To replace him in his absence and to assist in any of the outlets when necessary.

Main duties:

Financial:

1. To assist the Food & Beverage Manager in the preparation of the business plan.

2. To monitor all costs and recommend measures to control them, including daily purchases from the main kitchen.

3. To assist the Food & Beverage Manager to ensure that each outlet is individually profitable.

Operational:

1. To assist the Food & Beverage Manager in ensuring that all Company and hotel policies and procedures, as well that minimum standards are adhered to.

2. To represent the Food & Beverage Manager in his absence

3. To assist the Food & Beverage Manager in monitoring service and Food & Beverage standards. To work with the Outlet Managers and Outlet chefs to take corrective action where necessary.

4. To assist on special projects assigned to him by the Food & Beverage Manager

5. To liaise with the Executive Chef concerning food matters requested for special functions or events.

6. To replace the Executive Chef during his absence.

7.To assist in management of outlets and banquets when necessary.

8. To ensure that all the outlets are constantly provided with their par stocks of beverages, guest supplies, equipment.

Marketing:

1. To assist in the identification of market needs of both hotel guests and the local market.

2. To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and any other Food & Beverage activity.

3. To assist in bringing all the outlet managers and Outlet chefs up to date with market needs and trends then ensuring that their product meets these requirements.

4. To assist each Outlet Manager in the planning and implementation of effective marketing plan to ensure maximum revenues and profits.

Staff:

1. To assist in training and developing Area managers so that they are able to operate independently within their own profit centers

2. To assist each outlet manager in elaborating the weekly staff schedule planning and elaborate the monthly vacation plan for the whole F&B department.

3. To assist each Area manager in planning and implementing effective training programs for their respective staff, in conjunction with the Food & Beverage Manager and department trainers.

4. To assist each Area Manager in maximizing productivity and morale and in maintaining discipline.

5. To hire and fire all staff, with approval of the Food & Beverage Manager

6. To follow up with the appraisal interviews and conduct the Appraisal interviews of all level 2 and 3 personnel in the Food & Beverage department

Administration:

1. To assist the Food & Beverage Manager in all administrative jobs in the F&B Office.

2. To assist the Food & Beverage Manager in preparing forms and reports which are to be given to the General Manager.

Executive Duties:

1. To carry out the “Manager on Duty” as per the monthly schedule.

General:

1. To respond to changes in the Food & Beverage function as dictated by the industry, company, hotel or Food & Beverage Manager.     

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