Assistant Food & Beverage Manager

Responsibilities - Restaurant

1. Responsible for laying down of food and beverage standard operations procedures.

2. Responsible for the Food & Beverage manning guide, staff recruitment criteria.

3. Responsible for the replacement of Food & Beverage capital expenditure.

4. Responsible for the achievement of forecast Food & Beverage revenue in line with budget.

5. Responsible for the Marketing of all Food & Beverage outlets.

6. Responsible for training of staff on Food & Beverage operations.

7. Responsible for the entertainment programme for Food & Beverage related functions.

8. Responsible for the entire process of procuring resident artistes; from arrangement of auditions for selected candidates to drafting of artistes’ contracts.

9. Responsible for the entire process of procuring resident artistes; from arrangement of auditions for selected candidates to drafting of artistes’ contracts.

10. Responsible for Food & Beverage advertising; from concept to approving designs,

11. Responsible for maintaining discipline throughout the Food & Beverage Department.

12. Responsible for chairing Food & Beverage and other related meetings.

13. Responsible for maintaining close liaison with Cost Control, Purchasing, Sales and Rooms Department.

14. Responsible for streaming of Food & Beverage Policies and Procedures.

15. Responsible for approval of Food & Beverage requisitions and claims.

16. Responsible for recommending staff for promotion, removal and transfers.

17. Responsible for overseeing the running of the staff cafeteria.

18. Responsible for the preparation and achievement of objectives as set out in the Departmental Business Plan (s) and budgets.

19. Responsible in performing other duties and responsibilities as assigned by the Management from time to time.

20. Responsible in achieving the desired results as required by the Management.

21. To perform other duties and responsibilities as assigned by the Management from time to time.

Responsibilities - Banqueting

1. He is directly responsible to the Food & Beverage Manager.

2. He must manage, direct, supervise, schedule and constantly train his staff in such a manner as to attain and maintain a consistent high quality of service in the banquet area, constantly keeping payroll and other expenses in line with agreed upon results.

3. He is responsible for directing any and all information in detail between the Banquet Department and other Departments of the Hotel that are involved.

4. He is responsible for ensuring that all requirements of organized events are finalized in detail to the guest’s satisfaction within standard.

5. He is responsible to ensure that the Banquet Book and booked correctly in detail for all organized functions in the Banquet Department.

6. He is responsible for maintaining the correct procedures

7. In his selling technique, he must always maintain a standard quality, consistent with the policies of the Hotel.

8. He is responsible for creating a solicitation program for all local catering accounts, and maintaining it on a continuous basis with the help of the tracer system that brings alive existing files, newspaper clippings of past events in other hotels, mailing lists and sales leads, and through his membership in fraternal or business organizations.

9. He must be sure that all job descriptions for the Banquet Office of the Hotel are thoroughly understood by his staff, and executed in the proper manner.

10. He or his assistant must meet with the Executive Chef, Beverages Manager and Chief Steward once a day for the purpose of pre-planning all organized food & beverage functions for the following day held at the Hotel.

11. He must conduct a meeting with all Banquet personnel at the Hotel, covering all vital points of services, taking care of equipment, linen, other expenses, complaints and compliments at least once a month.

12. He must work in close relationship with the other Department Heads, to be constantly aware of appearance, condition and working ability of all areas that would need immediate attention always offering assistance, when needed.

13. He hires and trains personnel where necessary to achieve qualified food & beverage personnel and to ensure successful implementation of planned food & beverage operation. Periodically as set by policy or as deemed necessary, evaluates personnel directly reporting to him and reviews those/to evaluations of all food & beverage personnel, have periodic meetings with the Food & Beverage Management Team.

14. He creates a sound working relationship that will attain and maintain a high level of employee moral and to ensure that all receive assistance, advise, aiding these people to obtain their objectives and to develop their maximum potential in the Hotel.

15. He schedules service staff according to banquet functions, thus allowing enough time for mis-en-place, one hour before the function commences.

16. He keeps abreast of all changes and / or cancellations of all functions and the change sheet-time, date, place and number of guests attending, adjustments that he works with like the kitchen, beverage steward, etc.

17. He is in charge of all stencils and ensures that all mis-en-place are carried out according to the stencils, to pre-check with the steward prior to set up times and ensures that the line-up is completed.

18. He discusses and co-ordinates on staffing for all requirement on set-ups and clean-ups and also supervises them working closely with the Head Houseman.

19. He ensures when setting up for any event that the tables are always set before event occurs and cleared when the event is order and stored in the storeroom for future events.

20. To be personally in charge and take care of all VIP functions such as equipment, furnishings, linen, etc.

21. He offers service to groups who send in decoration committees to decorate for any special functions.

22. He briefs staff at time they are scheduled on special notes of services and food items and makes floor plans for assignment of stations.

23. He also ensures that all table stations are numbered and assigned. The briefing or roll call should comply to the following format-roll call waiters and waitress, name of functions, person in charge of the functions, the importance of the accounts, the price items on the menu assignments of stations or rooms, special notes of service, especially is there is a process of collection of tickets (if any) in order to exchange for the pick-up entrees form the kitchen, re-emphasis on the importance of the account and questions that may arise.

24. To oversee all food & beverages and that they are properly presented and serves according to pre-set standards of service.

25. He maintains a smooth co-ordination with the banquet kitchen in dishing out food and to obtain an accurate count on guest attendance for the Executive Chef prior to the complete dish out of the entrees.

26. He ascertains that all functions are properly billed, signed and entered on the control sheet after each function.

27. He trains and supervises any new personnel in the banquet department.

28. He is punctual at all times and willing to assume more responsibilities.

29. He makes sure that all microphones, tape recorder, projectors, etc. are picked up and properly stored after each and every event.

30. He is in charge of any requests for cigars and cigarettes to be passed out.

31. He conducts himself in such a manner so as to encourage fellow employees to do likewise, thus enhancing the stature if his position an that of the Hotel.

32. He may be transferred and entrusted to carry out any other F&B or Hotel assignments as and when required.

Job Type: Permanent

Pay: RM3,000.00 - RM4,000.00 per month

Benefits:

• Health insurance
• Meal provided
• Parental leave

Schedule:

• Day shift
• Weekend jobs