Hotel Job Level: 6 – Assistant Department Head

Directly Reports to: Assistant Director of Food and Beverage

Assigned Department: Food and Beverage

Key Responsibilities

Job Summary

In accordance with the policies, procedure and standards of The Lind Hotels under the supervision of the Assistant Director of Food and Beverage, the Assistant Food and Beverage Manager is responsible for assisting with managing the operations of all Food and Beverage outlets to deliver an excellent Guest and Employee experience. An Assistant Food and Beverage Manager will also be required to manage, train and develop team members and work within all budgeted guidelines.

Essential Duties and Responsibilities

• To assist the Director of Restaurant and Bar in the preparation of the business plan.
• To monitor all costs and recommend measures to control them, including daily purchases from the main kitchen.
• To assist the Director of Restaurant and Bar to ensure that each outlet is individually profitable.
• To assist the Director of Restaurant and Bar in ensuring that all Company and hotel policies and procedures, as well that minimum standards are adhered to.
• To represent the Director of Restaurant and Bar in his absence
• To assist the Director of Restaurant and Bar in monitoring service and Food & Beverage standards. To work with the Outlet Managers and Outlet chefs to take corrective action where necessary.
• To liaise with the Executive Chef concerning food matters requested for special functions or events.
• To assist in management of outlets and banquets when necessary.
• To ensure that all the outlets are constantly provided with their par stocks of beverages, guest supplies, equipment.
• To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and any other Food & Beverage activity.
• To assist each Outlet Supervisors in the planning and implementation of effective marketing plan to ensure maximum revenues and profits.
• To assist in training and development of staff so that they are able to operate independently within their own profit centers
• To assist each outlet supervisors in elaborating the weekly staff schedule planning and elaborate the monthly vacation plan for the whole F&B department.
• To assist each outlet supervisors in planning and implementing effective training programs for their respective staff, in conjunction with the Food & Beverage Manager and department trainers.
• To assist each Supervisors in maximizing productivity and morale and in maintaining discipline.
• To assist the Assistant Director of Food and Beverage in all administrative jobs in the F&B Office.
• Lead and oversee food safety and HACCP principle practices at all times.

Required Qualifications

Required Skills

• Proven skills in leadership, strong teamwork, working well under pressure and being self-motivated.
• Familiarity with alcoholic beverages, wines and spirits.
• Exceptional interpersonal and customer service skills.
• Excellent communication and writing skills. 
• Exceptional ability to plan banquets, manage budgets, and meet deadlines.
• The ability to delegate appropriately.
• Organizational excellence.
• Problem-solving, reasoning, organizational and training abilities.

Qualifications

• Extensive knowledge of catering equipment and venue requirements. 
• Commitment to delivering a high level of customer service;
• Must be able to work overtime, weekends, and holidays;
• Must be able to communicate clearly and efficiently with team members, guests, and management;
• Knowledge of food trends focusing on quality, production sanitation, food cost controls and presentation.

Experience

• Bachelor’s degree in Hotel Management, culinary arts, or related field.
• Experience in a 5-star or luxury hotel.
• 5 to 7 years of related experience, including management experience.

Key Internal Relationships

• Hotel Employees
• Interacts with guests and individuals outside the hotel, including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.