Assistant Food and Beverage

SUMMARY:
The Assistant Food and Beverage Manager supports the Food and Beverage Manager in overseeing the daily operations of the food and beverage department within a hospitality establishment. The role focuses on ensuring excellent customer service, efficient operations, staff supervision, and profitable food and beverage services.
 
Key Responsibilities
Food and Beverage Operations

• Assist in managing restaurant, bar, kitchen, and catering operations.
• Ensure high standards of food quality and customer service.
• Monitor service delivery and operational procedures.
• Coordinate functions, events, and banquets when required.

• Supervise and support food and beverage staff during shifts.
• Assist with staff scheduling and duty rosters.
• Train and motivate employees to maintain service standards.
• Ensure staff follow company policies and hygiene regulations.

• Ensure guests receive professional and efficient service.
• Handle guest complaints and resolve issues promptly.
• Monitor guest satisfaction and service quality.

• Assist with budgeting and cost control.
• Monitor stock levels and inventory systems.
• Help reduce wastage and control food and beverage costs.
• Assist with cash handling and daily financial reporting.

• Ensure compliance with food safety and hygiene regulations.
• Maintain health and safety standards within all food and beverage areas.
• Conduct regular inspections and quality checks.

• Assist with operational reports and record keeping.
• Coordinate communication between departments.
• Support management with menu planning and promotions.

POSITION INFO:
Minimum Qualifications

• Diploma or Degree in Hospitality Management, Food and Beverage Management, or related field.
• Food safety certification is advantageous.

• 2–4 years’ experience in food and beverage operations.
• Supervisory experience preferred.
• Experience in hotels, restaurants, lodges, or resorts advantageous.

• Food and beverage service standards.
• Stock control and inventory procedures.
• Health and hygiene regulations.
• Customer service principles.
• Basic budgeting and cost control.

• Leadership and supervisory skills.
• Excellent communication and interpersonal skills.
• Organisational and multitasking abilities.
• Customer service and problem-solving skills.
• Financial and stock-control skills.
• Ability to work under pressure.

• Professional and well-presented.
• Friendly and customer-focused.
• Reliable and responsible.
• Team-oriented and adaptable.
• Strong attention to detail.

• Shift work, including weekends and public holidays.
• Fast-paced hospitality environment.
• Long working hours during busy periods and events.