JOB SUMMARY:

The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation.

ESSENTIAL JOB FUNCTIONS:  

·         Manages the day-to-day operation of the outlet in accordance with established policies and procedures.

·         Establishes and administers training programs within the outlet, including new employee orientation.

·         Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards.

·         Coordinates the maintenance and development methods for high quality preparation of food and drink

·         Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours.

·         Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.

·         Acts immediately on all customer complaints to ensure that corrections are made when possible.

·         Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary

·         Monitors work of employees to ensure that established policies and procedures are being followed.

·         Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.

·         Counsels, guides and instructs assigned personnel in the proper performance of their duties. 

·         Prepares and coordinates the periodical performance reviews of assigned personnel.

·         Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.

·        Interview potential employees who have been recommended by Personnel.

Directly supervise all pool personnel and operations during assigned shifts.

Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.

Properly schedule employees in accordance with customer volumes.

Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.

Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.

Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.

Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves in a professional manner at all times.

Interact effectively with all other departments.

QUALIFICATIONS:  

·         Work requires effective communication in English, both verbal and written form in a professional manner.

·         Work requires a minimum of an associate’s degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.

·         Preferred: Bachelor’s Degree in Hotel or Restaurant Mgmt.

·         Work requires 3 years F&B supervisory experience

·         Must present a neat and professional appearance.

·         Work requires ability to compile, compute, and analyze pertinent data needed for reports

·         Work prefers Bilingual abilities

·         Work requires flexibility to work various shifts.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

Fast paced environment, multiple tasks to be handled under time constraint.  Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner

 Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).