Assistant F&B Manager (14101) at One&Only Resorts

Key Duties and Responsibilities

Compliance to workplace policies, rules, procedures and standards

• Be familiar with workplace policies, rules, procedures and standards.
• Upgrade and implement new policies and procedures as and when required from time to time.

Finance

• Monitor and maintain all selling prices throughout the F&B Department.
• Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.
• Where necessary implement action plans for areas that show stock shortages.
• Coordination of accurate and procedural Service Charge distributions as per agreed Policy and Procedure
• Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.
• Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department
• Quarterly Market Related Pricing research and recommendations
• Maximizing Food & Beverage Profitability in the outlets

Performance Management

• To co-ordinate the appointment, development and appraisal of all Food & Beverage associates.
• To assist with all Human Resources related functions, which include Industrial Relations and Training.
• Investigate and address cases of misconduct and incapacity.
• Handling of Individual Disciplinary Hearings and Grievances.
• Continuously monitor that disciplinary and grievance action are consistently applied through all F&B Departments.
• Conflict Handling amongst associates and management
• Participate in Employee Motivational Projects.
• Monitor staff’s compliance to Job Profiles.
• Meetings with Staff and Management
• To ensure application of the Companies Labour Relations Policy.
• Assess efficiency of Department’s Standard Operating Procedures and amend if necessary.
• Assist in completion of monthly performance appraisals.
• Assist with objective setting for associates.
• Identify top achievers in outlets
• Participate in Active Decision Making Process with associates
• Monitor full Job Flexibility amongst all outlets
• Improve Communication between all outlets

Operation Performance and Planning

• Ensure each service period achieves 95% result upon Mystery guest Audit
• In conjunction with the Executive Chef co-ordinate the activities
• In conjunction with Executive Chef and Chief Steward, ensure hygiene standards are maintained
• Co-ordinate overall planning of Food Production.
• Ensure effective Communication with other Departments.
• Identify Training Needs.
• To drive maximum profitability and effectiveness whilst maintaining high standards.
• Control Operating Equipment relating to F&B operations.
• Ensure that Health and Safety Rules and Regulations are adhered to, based on minimum requirements as law determines
• Ensure regular Departmental Meetings are held.
• Maintaining of operational standards and the development thereof.
• Monitoring, Reporting and Resolving of guest complaints and providing guest feedback. All complaints are to communicated to the F&B Director
• Perform any other reasonable requests and duties required by the F&B Management

Equipment

• At all times ensure that all F&B operational equipment are in good working order.
• Liaise with Maintenance with regards to preventative maintenance of all F&B operating equipment.

Customer service

• Liaise with the Executive Chef on a daily basis ensuring a high standard of quality presentation of all food items through the Food Department.
• Ensure that all Beverage Departments are standardised with regards to service to guests.
• Ensure that on-going promotions throughout the F&B Department take place increasing F&B revenues.
• Create a rapport with all customers on an on-going basis.
• Ensure that the highest standard of customer service by all staff is maintained at all times.
• Assist whenever required with improving customer requests.

Marketing/Promotions

• Effective Yield Management to be applied in conference and Banqueting department
• Promotional Planning
• Special Package Development
• Input in Compilation of Seasonal, weekly and Weekend Entertainment Program's.
• Collect and record guest feedback and build guest database to be used in advertising and marketing.

Time Management

• Ensure staff is rostered according to business levels.
• Monitor Associate Transport
• Manage working hours and attendance of staff.
• Assist in monitoring off days for HOD’s.
• Monitor scheduled leave and control Leave Liability for all Outlets.
• Monitor Family Responsibility, and Sick Leave.
• Monitor time and attendance and highlight and take action against abuse of sick leave or absenteeism and bring this to the attention of F&B management.

Training and Development

• Identify training and development and operational needs of all F&B Supervisors and staff, and develop programmes required.
• Do development interviews quarterly with associates assisting HOD’s in identifying their staff needs (Highlight training needs; decide on plan of action and track progress).  Forward signed copies to HR.
• Ensure training and development and other F&B related training needs are done in conjunction with the Training Department.
• Monitor and ensure that all Time Books as well as Payroll is up to date and accurately completed.
• Continually monitor all leave through the Department thereby ensuring up to date records on all staff.
• Ensure that regular meetings are held with all staff within the Department.
• Ensure that the highest standard of appearance of all F&B staff are maintained at all times i.e.uniforms, wearing of jewellery, personal hygiene etc.
• Assess compliance to standards and complete on-the-job guidance /training to address gaps.
• Problem Solving, Own the Problem attitude (Empowerment)
• On Job Training and cross training of Assistant Outlet Managers and Supervisors

General

• Liaise with Ops Surveillance regularly checking that all operational procedures are being adhered to.
• Where necessary ensure corrective action is taken for F&B staff.
• Once an investigation is complete, liaise with Surveillance and ensure correct follow up is taken.
• Ensure that all F&B stock is secured according to procedure at all times.
• Ensure that a weekly health and hygiene inspection takes place incorporating all food outlets, BOH areas, bars liaising with the health and safety department and kitchen.
• Ensure that a weekly cleaning programme for all F&B outlets is in place and follow up on a regular basis. 
• Liaise with Public Areas where necessary.
• In conjunction with the Chef and Chief Steward, ensure that the BOH areas are hygienically maintained standard in accordance with health regulations.
• Liaise with contractors ensuring contract agreements are maintained and do spot checks when required.
• Be on hand during peak hours to monitor standards of service and presentation complies with the agreed policies and procedures, ensuring the highest degree of guest satisfaction.

Standard duties

• To have a thorough knowledge of all the facilities and services offered or for sale by the hotel.
• To maintain at all times the highest standards of appearance and social skills, according to company policy.
• To work in harmony with all staff, and with any department related with the operation.
• To attend training as and when required.
• To be familiar with the staff handbook, house rules fire and security procedures.
• To perform any other duties as directed by the F&B Director.
• To be available to work overtime at the request of the F&B Management.
• In the absence of F&B Manager take full responsibility on his/her behalf.

SKILLS, EDUCATION & REQUIREMENTS

• 2 Year Diploma in Hospitality
• 4/ 5 years’ experience in Hospitality F&B
• Computer Literate in Word, Excel, Outlook and Micros beneficial