The Assistant Food & Beverage Manager oversees all aspects of the F&B operations and all its services. This is including set-up of each meal period, service of outlets, creation of concepts and innovating the department while focusing on detail, quality and customer service. The Assistant Food & Beverage Manager is also responsible for all aspects of supervision of restaurant staff. The Assistant Food & Beverage Manager will report to the Food and Beverage Manager.
Responsibilities
- Achievement of budgeted food sales, beverage sales and labor costs
- Overseeing annual/quarterly inventory projects and ensuring your budget requests are
- submitted on time
- Completion/Supervision of Payroll & Tips in an accurate and timely fashion
- Schedule staff as necessary to ensure adequate and consistent levels of service
- Inspects table, place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, and attractive
- Maintaining the Hotel Bar control policies, in accordance with State laws
- Following of proper purchasing and requisitioning procedures
- Maintain records for equipment inventory’s, monthly stock inventory, labor cost, food cost etc.
- Development and maintenance of all department control procedures
- Development and maintenance of department training manual
- Liaise on an on-going basis with your Restaurant manager to ensure all client needs and requirements will be me
- Ensure you are on the floor touching tables during services
- Provide quick service for last minute changes
- Co-ordinate the general housekeeping of the restaurant, public areas, kitchen, storage areas, entrances, etc.
- Manage staff training and development