Food & Beverage Assistant Manager

Overview and Purpose

Under the supervision of the Food & Beverage Manager, the Assistant Manager will oversee customer service and standards across all food and beverage service areas within the hotel. The role requires collaboration with the team to maximise sales opportunities, foster employee development, and maintain excellent quality standards with strong value propositions for customers.

Key Responsibilities

• Support the Food & Beverage Manager in setting and enforcing performance standards across all service sections.
• Train, lead, and motivate team leaders and staff, ensuring continual professional growth and engagement.
• Manage customer service activities, promptly handling any complaints or feedback with proper investigation and follow-up, reporting significant issues to the Food & Beverage Manager.
• Maintain appropriate stock levels in all assigned areas, ensuring accurate recording of stock movements and documenting all stock issues or transfers.
• Enforce compliance with the hotel's clock-in system rules, ensuring rosters, costings, and any discrepancies are promptly updated.
• Collaborate as a management team member, showing flexibility and consideration for colleagues' needs.
• Conduct recruitment processes to ensure the team is staffed with skilled and appropriately placed personnel.
• Promote a positive work environment that boosts team morale, pride, and commitment towards their work areas.
• Partner with the Human Resources Manager to devise and implement relevant training plans for the department.
• Attend required training, staff appraisals, departmental and hotel meetings to maintain effective communication and policy compliance.
• Adhere strictly to legal and company policies concerning Health & Safety, Fire, Hygiene, Licensing, and Employment, ensuring team members are trained accordingly.
• Manage bar budgets and expenditure, controlling costs to meet agreed financial targets and specifying purchasing guidelines as necessary.
• Oversee stock levels and documentation specifically within bar areas, ensuring all inventory movements are properly recorded.
• Lead and manage all beverage department staff, enforcing safe work practices and procedural compliance.
• Ensure accurate cash handling procedures including counting and documenting bar and till floats at shift changes, managing money transfers, reconciling beverage revenue, lodging funds, investigating discrepancies, and handling credit cards and cheques following hotel policies.
• Maintain strict adherence to safe management procedures.
• Develop productive relationships with beverage suppliers and manage stock ordering operations.
• Assist in preparing weekly rosters for food and beverage areas, ensuring timely notification to employees and alignment with revenue forecasts and labour budgets.

Additional Information

This summary is not exhaustive; other duties may be assigned by senior management as necessary.