Job Brief

The Assistant F&B Manager is assisting the F&B Manager and his Assistant by ensuring a smooth, flawless and efficient operation of the Food and Beverage Department of the hotel.

DUTIES AND RESPONSIBILITIES:

To ensure that guests feel welcomed and comfortable in all F&B outlets including Restaurants, Bars, Lounges and in all places where F&B Services are provided to guests.
To anticipate and attend to guests needs in all F&B outlets and ensure maximum guest satisfaction at all times.
To ensure that guests are properly informed and guided as to the choices available to them in terms of F&B services.
To ensure that the outlets are managed efficiently according to the established business, budget and marketing plan, providing a courteous, professional, efficient and flexible service at all times, following Constance Moofushi Standard Operating Procedures (SOP’s).
To have a full working knowledge and capability to supervise, train, correct and demonstrate all duties and tasks in the assigned place of work adherent to the SOP’s.
Control bar processes including par levels, finances and beverage menu selection.
To meet guests regularly, listen to and discuss their preferences so as to ensure the best possible fit between guest’s requirements and services provided.
To deal promptly with customer complaints and launch service recovery procedures whenever necessary.
Improve the Food & Beverage Customer Satisfaction rating.
To promote incremental sales revenue in the F&B department.
To assist in the preparation of the yearly F&B operating and CAPEX budgets.
To assist in the control inventories of Food and Beverage commodities, small equipment and other consumables.
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To achieve restaurant revenue goals by executing marketing and sales strategies as established in the Food and Beverage plan.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To ensure an effective payroll control through a flexible work force. Maximize utilization of employees and maintain close cooperation with all Food & Beverage outlets.
To continuously introduce new concepts and ideas to develop the F&B services in conjunction with the F&B Manager.
To invest time and effort in his own development in order to be proactive and update in the latest developments in the field of F&B services and standards.
To assist with the development, implementation and monitoring of an effective benchmarking system for the continuous improvement of the F&B operations.
To supervise and monitor the implementation of appropriate training to enhance the level of knowledge, skills and attitude of F&B Team Members.
To ensure that the F&B Human Resources are well motivated and that all Team Members problems are promptly dealt with.
To set annual and periodic objectives for all F&B outlets and operate an effective and timely Performance Management System
To ensure that F&B personnel are recognized and adequately rewarded for their performances.
To ensure training plans are drawn on time and followed religiously with proper procedures being followed.
To direct and supervise all F&B operations at close range by being physically involved in all aspects of the operations.
To perform F&B Administrative tasks to the required proficiency level.
To assist the F&B Manager with the regular review of F&B service processes and standards with a view to constantly improve upon them..
To assist with the planning of the necessary manning level in all outlets in order to provide the highest service level within the agreed manning guide.
To plan for the necessary equipment in order to ensure a hassle free operation.
To collaborate with the Chief Engineer to set-up and operate a Preventive Maintenance program for all F&B outlets and equipment.
To conduct daily and monthly communication meetings in conjunction with the F&B Manager to ensure an effective flow of information occurs within the department.
To regularly report to the F&B Manager on the state of the Department.
Drafting SOPs and compliance of the same.
To ensure opening and particularly closing checklists are being followed and closing of the department is proper.

CANDIDATE REQUIREMENTS:

Must have minimum 5 years experience in Cost controlling department in Hospitality industry.
Excellent communication in English.
Ability to work in deadline under pressure.
Ability to work in remote island
Can do attitude and great interpersonal skills
Must be expert in Excel / Material control systems / Advance IT knowledge required in the job .

Constance Moofushi

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