Assistant Manager

1.0 Basic Function

Oversee and coordinate the daily operations and functions of the Food & Beverage Department within the Hotel.

2.0 Responsibility and Authority

2.1 Leadership

i. Plan, organize and oversee the daily operations and functions of the Food & Beverage Department within and outside the Hotel.

ii. Coordinate with relevant operational team members to ensure all operational and event preparations are carried out efficiently and according to guests’ requirements.

iii. Attend to and supervise all Food & Beverage operations and functions held within the Hotel.

iv. Brief operational team members on the requirements of each function and ensure all preparations are carried out according to operational and guests’ requirements.

v. Liaise with guests and clients on special requirements and handle feedback or service recovery matters professionally.

vi. Motivates employees

- Provides positive feedback & reinforcement.

- Practices effective listening and communication.

- Identifies employees’ concerns and provides guidance where necessary.

- Recognizes staff contributions and achievements.

vii. Coaches, counsels, disciplines employees

- Provides coaching and guidance to operational team members.

- Handles disciplinary and counseling matters professionally.

- Reports and documents operational incidents when required.

- Provides support and advice to team members.

viii. Training and Development

- Identifies training needs and coordinates training schedules.

- Assists in developing and implementing training programs for the Food & Beverage Department.

2.2 Administration

i. Supervise and coordinate with relevant departments on operational setups, event arrangements and overall Food & Beverage operations within and outside the Hotel.

ii. Prepare and maintain operational checklists, departmental reports and other administrative reports as required from time to time.

iii. Attend daily operational briefings and meetings conducted by the Food & Beverage Department.

2.3 Hygiene Sanitation

Maintain and monitor grooming, cleanliness and hygiene standards of employees and operational areas within the Food & Beverage Department.

i. Ensure all employees, including part-time staff, comply with the Hotel’s grooming and uniform standards.

ii. Maintain cleanliness and hygiene standards within the department in accordance with Hotel and regulatory requirements.

iii. Communicate hygiene, sanitation and operational standards to all team members.

iv. Conduct regular grooming and hygiene checks to ensure employees are properly attired and presentable at all times.

v. Provide guidance and counseling to employees when required.

2.4 Environment Awareness

i. To reduce waste supplies and materially reusing.

ii. Recycle when possible.

iii. Conserve water and energy.

iv. Maintain clean surrounding.

2.5 Miscellaneous

i. To take on any other tasks or projects that may be assigned by the management from time to time.

ii. Be familiar with the emergency procedures of the Hotel.

iii. Observe and comply with all the rules, regulations and policies established by the Hotel.