Astral Recruitment
Assistant Food & Beverage Manager (1)
Job Description:
Purpose:
Responsible for supporting the Food & Beverage Manager in managing all aspects of the Food & Beverage Departments both in the operational and sales function. To maximise the profitability of the food and beverage operations through effective cost controls. To maintain consistent standards of service, ensuring customer satisfaction. To create a working environment that supports the organisational values. To deliver outstanding customer service.
Key Result Areas:
Patrons
• Making sure all customers are responded to promptly and effectively and points learned from complaints are used to enhance future customer service.
• Being aware of all the business in the Inn including arrivals, departures (and conferences) and to ensure proactive planning takes place to ensure the guests expectations are met.
• Meet VIP, repeat and priority guests as required.
• Meeting all group/conference organisers to check the details of the function for that day and to communicate any changes to the departments – where applicable
Product
• Continually developing new knowledge and skills to ensure best practice service delivery.
• A thorough knowledge and consistent delivery of the “make a difference standards” in the department and a general knowledge of all standards within the Inn • A thorough knowledge of the Jurys Inns product and the organisation.
• Working and co-operating with colleagues to enhance the guest experience at all times.
• Ensure the F& B department is always prepared for business.
• Promote the F&B services throughout the Inn to maximise facility usage.
• Supporting the Food and Beverage Manager in managing the departmental R&M
Profit
• Being aware of potential highs and lows in the business and planning for them.
• Identifying, communicating and actioning all sales leads.
• Creating a environment where staff are motivated & encouraged to maximise sales.
• Following company control procedures in accordance with the company Internal audit requirements.
• In conjunction with the Food and Beverage Manager develop a sales plan for F&B in line with annual budget.
• Ensuring all costs are controlled without compromising standards and service delivery & maintained in line with forecasts and revenues
• Regularly monitoring stocks of F&B consumable items,
• Ensuring that security measures and procedures are in place
• Pro-actively manage energy usage within the department
People
• Agreeing departmental objectives for self and assisting the Food and Beverage Manager to agree objectives for the team.
• Planning ahead and ensuring adequate resources are available.
• Keeping the team up to date about departmental, hotel and company activities through daily communications including financial feedback, GAP audits and customer feedback and taking appropriate actions for improvement
• Carrying out interviews and contributing to the recruitment decisions.
• Regularly reviewing individual and team performance against objectives and providing feedback though on the job training, appraisals, job chats and team meetings and where necessary taking corrective action.
• Developing the F&B teams skills & knowledge though developing and implementing department training plans to meet the business needs, including 15 minutes daily training and the monthly departmental training plan.
• Communicating and cooperating with management colleagues.
• Ensuring all staff have a high standard of personal hygiene and personal presentation.
• Being aware of VIPs and show rounds, communicating this to the teams within the Bar, Restaurant and Conference.
• Delivering training on H&S, legislation and new initiatives as required.
Other:
• Understanding relevant H&S legislation and the implications on the operation of the department including HACCP & COSHH.
• Support the GM with risk register.
• Communicating to the team their responsibilities within H&S.
• Ensuring that safe and healthy working practices are implemented at all times.
• Awareness of the emergency procedures, full knowledge of the fire manual, and to ensure that all staff and supervisors are similarly aware.
• Upkeep of equal opportunities policy to ensure that there is a positive culture and neutral working environment.
• Actively participate in training both on and off the job.
• Duty Management shifts as required.
• Carry out any reasonable requests as required by the general manager
Skills & Experience
• Experience in hospitality industry at supervisor level or similar
Essential
• F&B POS systems experience
• Excellent verbal communication Skills
• Excellent customer care skills
• Excellent presentation skills
• Complaint Handling
• Team development
Desired
• Experience of Opera, Dot Pos, Micros and SAP
• Experience of dealing with budgets and forecasts.
• Knowledge of local area and competitors.
• Working with Quality Standards
• Experience of organising and chairing meetings
• Hospitality/ Travel / Tourism qualification at Diploma level or higher
Key Result Areas Key Performance Indicators Skills & Experience Competencies
• Customer Focus
• Interpersonal Skills & Communication
• Occupational Knowledge & Business Awareness
• Achievement Drive & Accountability
• Organisation & Planning
• Leadership
• Decision Making
Dimensions:
Reports to: Food & Beverage Manager, Operations Manager Manages team size: x to y