Executive Assistant Manager - Food & Beverage

Executive Assistant Manager - Food & Beverage

Reporting to the General Manager, the incumbent shall be responsible to:

1. Function as a leader and develop marketing strategies for the Food & Beverage department.

2. Ensure that all outlets and banquet operate successfully and are individually profitable in accordance with budget guidelines.

3. Ensure that all operations are reviewed constantly and adjusted according to market trends and demands.

Financial

1. To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.

2. To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.

3. To ensure that the department operational budget is strictly adhered to.

4. To monitor all costs and recommend / institute measures to control them.

5. To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.

6. To prepare capital expenditure plan annual together with the Executive Chef.

Operational

1. To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.

2. To implement a flexible employee base, with the right mix of full time and part time employees. To allocate employees over the department based on established business levels for the day.

3. To assign responsibilities to subordinates and to check their performance periodically.

4. To represent the Food & Beverage Department on the Hotel's Executive Committee.

5. To support staff needs in other departments based on the hotel priorities and anticipated business levels.

6. To monitor service and food and beverage standards in all outlets and banquets. To work with the Outlet Managers, Banquet Operation Manager and respective Head Chefs to take corrective action where necessary.

7. To be available and on duty during peak periods and practice hands on management style.

8. To conduct frequent and thorough kitchen inspections together with the Executive Chef of the Food & Beverage operations.

9. To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

1. To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.

2. To personally and frequently verify that guests in the outlets are receiving the best possible service.

3. To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.

4. To ensure that the outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).

F&B Product

1. To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

2. To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team. To encourage creativity among the outlet teams.

3. To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

4. To focus on upselling program to optimize revenue in all outlets.

Administration

1. To ensure that all departmental operations manual are prepared and updated annually.

2. To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.

3. To conduct monthly Food & Beverage Meeting.

4. To ensure that all meetings are well planned, efficient and results oriented.

5. To conduct daily operations briefing with the Assistant Food & Beverage Manager and all Outlet Managers.

6. To ensure that deadlines on all projects are met.

Marketing

1. To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

2. To continuously seek ways to assist the outlet management maximize their revenues and profits.

3. To monitor and analyze the activities and trend of competitive restaurants, bars and other hotel's banqueting departments.

4. To ensure that all outlet management teams and Catering department are fully aware of market needs and trends and that their products meet these requirements.

5. To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

Training and Employee Relations

1. To recruit and select and train Food and Beverage outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.

2. To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

3. To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.

4. To conduct yearly performance appraisal and give employees regular feedback on their job performance.

5. To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.

6. To ensure that all employees provide a courteous and professional service at all times.

7. To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

8. To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.

9. To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

General

1. To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.

2. To maintain a good rapport and working relationship with staff in the outlet and all other departments.

3. To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.

4. To respond to any changes in the Food & Beverage Department function as dictated by the hotel.

5. To have a complete understanding of the Hotel's Policies and Procedures.

Requirements:

1. A degree in Hotel Management or equivalent professional qualifications.

2. At least 5 years’ relevant experience with a proven track record in similar capacity.

3. Self-driven, excellent communication, organization and leadership skills.

4. Strong business and financial acumen to drive revenue.

5. Strong cost management, analytical and conceptualization skills.

6. Well updated and connected with the relevant authorities in the F&B arena and statutes relating to Food Safety and Management.