Assistant Food & Beverage Manager

• Planning, forecasting and budgeting the revenues and cost for the department.
• Staffing and scheduling of the employees and allocation of duties to ensure the maximisation of productivity and minimise payroll costs.
• Creating a work environment that is high in employee morale and provides constant learning and development.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Assist with the recruitment and performance appraisal and management of employees in the department.
• Manage and lead employees to ensure maximum productivity.
• Work with the outlet chefs in the area of cuisine, menu planning & design for the various outlets / banquets.
• Ensure through regular monitoring feedback, prompt, efficient and accurate service is provided to all guests.
• Organise food festivals and develop ideas in conjunction with the public relations staff programs to encourage guest support.
• Compile and review the monthly profit and loss statement.
• Ensure that all the operational standards set for all the equipment and processes are followed.
• Maximise F&B profitability by implementing the cost containment strategies for all the outlets.
• Conduct refresher-training programs for employees and guide the new employees in the department.
• Revise manager’s duty list to ensure that all areas of reporting and reconciling is covered.
• Address any grievance and counselling issues among the department associates with all departments and areas including outsourced functions

• Proven F&B Management experience and a history of experience in the Hospitality industry

• Guest & Staff relations and administration, Management of revenue streams, Budgeting and Financial experience
• Excellent understanding of all aspects of Hospitality Operations
• Computer literacy skills including : Excel & Word

• Desire and ability to work in a fairly remote location
• Ability to work under pressure and without supervision
• Attention to detail
• Proven communication skills
• Ability to work normal hospitality hours including shifts, overtime, working weekends and public holidays
• Own transport and a valid driver’s license essential.

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