Assistant Food and Beverage Manager (F/M/X)

Ensures the high standard of services provided for guests and the attainment of the department's qualitative and quantitative targets.

Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field.

Manages and motivates the teams in order to improve sales and the quality of F&B services.

Improves the department's results by increasing sales and the productivity of F&B points of sale.

Leads and brings life to Soap factory projects and identity features in the department.

Main Responsibilities                                                                                                   

Customer relations

Enhances guest satisfaction,

Handles guest comments and complaints, ensuring follow-up,

Develops close relationships with guests to encourage loyalty,

Ensures guests receive a warm and personalised welcome

Professional techniques / Production

Organises and supervises the preparation of points of sale according to activity forecasts,

Ensures that reference standards are properly applied,

Checks that sales materials are well presented,

Plans changes in the menu, sets prices and organises the work for the day in coordination with the Food and Beverage Manager.

Play an active role in all shifts, working alongside the team and leading by example.

Team Management/ Human Resources

Manage online training,

Manage and values the different food and beverage points of sale,

Develops team spirit and motivation by creating a good working atmosphere,

Takes part in or validates recruitments,

Organises the welcome and integration of new employees,

Prepares or checks the work schedules, ensuring that they are consistent with activity     forecasts,

Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up,

Commercial / Sales

Develops excellent relations with guests,

Prepares the commercial action plan for the department and ensures implementation,

Sets daily sales targets for the team,

Analyses guests' comments and shares them with the team,

Launches and deploys marketing initiatives in the local area in order to increase revenue

Brunch administration and management, marketing and emailing the attendees

Management and administration

Guarantees the respect of procedures governing operations, administration and audits, in line with the brand's internal audit guidelines,

Draws up, implements and ensures that internal checks are properly carried out,

Supervises purchasing for the restaurant and manages stocks

Ensures that the equipment and cultural assets of the department remain in good condition and working order,

Checks inventories that have been carried out,

Marge Brut, Invoice control, payroll Management

Hygiene / Personal safety / Environment

Is responsible for keeping the equipment and furniture in good condition,

Ensures machinery works reliably and follows up any technical work,

Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected,

Sets up an action plan based on the hygiene analysis results and tracks implementation,

Applies and ensures application of the hotel's security regulations (in case of fire etc),

Skills / Qualities

• Team spirit,
• Guest oriented, outgoing and service minded,
• Flexible,
• Responsive,
• Leadership,
• Well organised,
• Decisive - Autonomous – Entrepreneurial,
• Excellent presentation,

• During the course of duty you will have access to certain information which demands the utmost confidentiality, discretion must be exercised at all times.
• Due to the nature of the industry, flexibility in working hours is essential (general operational times range from 6:00am to 1:00am 7 days a week)
• Expectation to carry out daily activities similar to team members and team leaders.
• The above list is not exhaustive