Assistant Food and Beverage Manager

SUMMARY:
ABOUT THE POSITION
Effectively assist the Lodge Manager, F&B Manager, Assistant RM and RM in the day-to-day operation of the lodge, consistent with Company Standards and to achieve optimum financial results and better budget.
Monitor policies and procedures, as agreed with the F&B Manager, Assistant RM and Resident Manager, to ensure operations, financial controls and standards are being met.
Monitor reporting structures to ensure that information is readily available, so that the F&B Manager can report weekly and daily to the RM.
Assist with Financial Management as indicated by the F&B Manager, Assistant RM and RM.
Build relationships and motivate all staff to develop a unique lodge culture that will ensure constant growth in product output.
Stand in for the F&B Manager when he/she is on off days, holiday or has other business commitments and is not on site.
Co-ordinate and monitor all rosters with the F&B Manager.
Assist in the management of the Operations of the F&B Department and FOH areas.
Implement structures, in consultation with the F&B Manager, to ensure efficient management of the F&B/FOH daily.
Build a competent HOD team by working hand in hand with all HODs, including Housekeeping, Maintenance, Guiding, Kitchen and Food & Beverage departments.
Work as the Manager on Duty and act as the Senior Manager on Duty for the morning and/or evening shift. The MOD must take responsibility and handle situations accordingly.
Have a brief meeting with the F&B Manager regarding all FOH requirements and movements for the day.
Assist FOH with orientations for guest check-ins and assist FOH with check-outs.
Check food presentation and service tempo.
Assist the F&B Manager in controlling costs and expenses whilst maximising revenues, thus achieving optimum profitability.
Implement controls to manage revenue and costs effectively through established policies and procedures.
Assist the F&B Manager in compiling departmental budgets before presenting them to the RM.
Understand and interpret the HOD financial accounts monthly.
Assist with capital expenditure projects.
Assist with weekly reports, ensuring accurate information, required data and photos of setups and special occasions are included, and that financials on the report required by XRM are correct and submitted timeously.
Manage and control OE counts and be accountable for OE stock.
Conduct stock counts on a weekly basis and submit them to the F&B Manager by Monday morning for reporting to the RM.
Ensure Bar Control measures are in place, par levels are maintained and adequate stock is always on hand.
Ensure weekly stock orders are completed and given to the F&B Manager for ordering.
Ensure weekly staff hours are recorded correctly and given to the F&B Manager no later than Sunday afternoon.

POSITION INFO:
MINIMUM EXPERIENCE & REQUIREMENTS
Applicants must have at least 1–3 years’ experience in a related field, with a solid track record working in a similar role within the Hospitality Industry.
Matric is a minimum requirement, but a further qualification is a bonus.
Valid RSA ID.
Valid driver’s licence.

SYSTEM REQUIREMENTS
Proficient in Microsoft Office, especially with good to advanced Excel skills.
Good working knowledge and understanding of Hospitality PMS systems. Opera and Symphony would be a bonus.