Assistant Food & Beverage Manager

- Reports to the Director of Culinary.

- Responsible for all daily operational aspects of the Food and Beverage Department in Novotel and Ibis World Trade Centre and Ibis One Central.

- Maintaining a consistently high standard of service & product through clear management of the F&B Team, active involvement in the operations and hands-on approach is a must.

- Hands on training, coordinating, organising, leading and motivating F&B team members.

- Establishing clear written and verbal communication methods within the department and the complex.

- Develop close working relationships with other departments.

- Promote outlets and use innovative methods to generate revenue, increase average spends, covers and profitability whilst meeting productivity ratios and remaining cost effective.

- Handling guest complaints and thorough follow up and remedy all situations.

- Enhances guest satisfaction through warm and friendly manner, availability and frequent presence in the hotel.

- Handles guest comments and complaints, ensuring follow-up.

- Develops strong relationships with guests with the aim of gaining their loyalty.

- Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome.

- Steers and promotes all the F&B points of sale.

- Ensures the brand's reference standards are properly applied

- Ensures that sales materials are of good quality and ensures that pricing is in line with strategy

- In conjunction with Director of Culinary, plans changes in the menu, sets prices and organises the work for the day.

- Assures hotel management cover early mornings, evenings, weekends and on bank holidays

- Be aware of the local environmental Municipality regulations.

- Monitor what competitors are doing in the culinary sectors of the business, benchmark and compare to own operation, suggest changes if required.

- Involved in compiling, costing and updating all food and beverage menus.

- Involved in in-house as well as external advertising & Marketing Plan for F&B department.

- Assist the Director of Culinary in the preparation of annual budgets for your department, analysis of the results and implement any corrective actions if necessary.

- Work together with your team for ways of cutting costs and improving ratios whilst maintaining the quality of the service provision.