Assistant Food and Beverage Manager

JOB DESCRIPTION (MAIN PURPOSE):

To provide quality service to customers and colleagues, ensuring the smooth operation of food and beverage services and other support facilities for restaurants and banquets. This includes adhering to company and statutory regulations, maintaining the highest standards, and meeting both guest and company expectations.

As the Assistant Food and Beverage Manager, you will be responsible for maintaining the restaurant's revenue, profitability, and quality goals. You will oversee restaurant operations, ensuring high standards of production, productivity, quality, and customer service.

MAIN DUTIES (OBJECTIVES):

• Lead all aspects of the food and beverage business, including delivering a high -quality menu and motivating staff to provide exceptional customer service.
  

• Maintain and ensure efficient operation of A’la Carte & fine dining restaurant services.
  

• Manage both the front -of -house and kitchen pass for a 60 -seater restaurant.
  

• Provide outstanding wine pairing service to guests as an accredited wine steward or sommelier.
  

• Oversee the dining room, manage customer check -ins, and balance seating capacity.
  

• Maintain knowledge of the employee handbook, policy, and procedure manual to ensure compliance.
  

• Provide consistent, high -quality service to both internal and external customers.
  

• Maintain extensive product knowledge about food and beverage offerings.
  

• Ensure hygiene standards are maintained in both back -of -house areas (kitchens, storerooms) and front -of -house food and beverage areas.
  

• Ensure all operating equipment is properly stored, packed away, and secured when necessary.
  

• Maintain a high level of personal hygiene and appearance.
  

• Adhere to health and safety protocols, working in a safe environment.
  

• Attend training sessions and hotel/department meetings when necessary.
  

• Maintain cleaning schedules for fridge seals, cupboards, coffee machines, and general areas.
  

• Oversee waste disposal before, during, and after events, including opening and closing procedures.
  

• Collaborate effectively with other departments and maintain positive working relationships.
  

• Control operational costs and identify opportunities for cost -saving measures.
  

• Appraise staff performance and provide feedback to improve productivity.
  

• Prepare detailed reports on revenue, expenses, and performance.
  

• Promote the brand within the local community through events and word -of -mouth.
  

• Train new and existing employees on proper customer service techniques.
  

• Implement policies and protocols that will ensure smooth restaurant operations.
  

Requirements

• Proven experience in a similar role such as Restaurant Manager, Hospitality Manager, or Food and Beverage Manager.
  

• Management skills with experience in both front - and back -of -house operations.
  

• Familiarity with restaurant management software.
  

MINIMUM QUALIFICATIONS & EXPERIENCE REQUIRED:

• Minimum Qualifications: Hospitality Diploma or equivalent.
  

• Experience:
  

  • At least 5 years of experience in A’la Carte and fine dining service.
    

  • Extensive knowledge of beverages and wines, with experience in fine dining establishments.
    

  • Wine steward or sommelier accreditation or similar qualification is highly preferred.
    

PERSONAL REQUIREMENTS:

• Bilingual and excellent communication skills.
  

• Guest -oriented with a strong focus on customer satisfaction.
  

Benefits