Assistant Food and Beverage Manager

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.

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