ASSISTANT FOOD AND BEVERAGE MANAGER

Description

Job Summary: The Assistant Food and Beverage Manager will support the F&B Manager in supervising daily operations, ensuring service excellence, product quality, and customer satisfaction. Key Highlights: 1. Daily supervision of F&B operations 2. Team management and employee development 3. Focus on quality, hygiene, and food safety **Description** The Assistant Food and Beverage Manager (F\&B) will support the F\&B Manager in supervising the department's daily operations, ensuring service excellence, product quality, and customer satisfaction. This role is critical to ensuring operational efficiency, team development, and achievement of financial and operational goals. **Responsibilities and Duties** Monitor and supervise all daily operations, including dining room, kitchen, bar, and room service (if applicable). Ensure strict adherence to quality, hygiene, and food safety standards. Assist with opening and closing procedures, ensuring all routines are executed correctly. Manage customer flow and resolve any issues or complaints efficiently and professionally. Participate in recruitment, selection, and training of new employees. Coordinate staff schedules, days off, and vacations. Provide feedback, guidance, and motivation to staff to maintain high performance levels and morale. Conduct team meetings and training sessions to ensure alignment with company objectives and standards. Assist in inventory management, performing regular stock counts, monitoring COGS (Cost of Goods Sold), and ensuring proper usage of supplies. Participate in procurement management and supplier relationship management. Support operational cost control and identify opportunities to optimize expenses. Assist in preparing sales, cash, and performance reports for senior management. Monitor food and beverage quality from receipt through final presentation to the customer. Ensure cleanliness and organization of all work areas in compliance with Sanitary Surveillance regulations. Oversee equipment and utensil maintenance. **Requirements and Qualifications** Completed high school education. (A university degree in Gastronomy, Hospitality, Business Administration, or related fields is an advantage). Proven experience in leadership or supervisory roles in restaurants, bars, hotels, or similar establishments. Practical knowledge of restaurant management systems (POS, inventory control). Familiarity with food safety regulations (GMP – Good Manufacturing Practices). Basic financial management skills (cash control, reporting).