Assistant Food And Beverage Manager (F/M/X) in Ledston

Job Description

Ensures the high standard of services provided for guests and the attainment of the department's qualitative and quantitative targets.

Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field.

Manages and motivates the teams in order to improve sales and the quality of F&B services.

Improves the department's results by increasing sales and the productivity of F&B points of sale.

Leads and brings life to Soap factory projects and identity features in the department.

Main Responsibilities

Customer relations

• Enhances guest satisfaction,
• Handles guest comments and complaints, ensuring follow-up,
• Develops close relationships with guests to encourage loyalty,
• Ensures guests receive a warm and personalised welcome

Professional techniques / Production

• Organises and supervises the preparation of points of sale according to activity forecasts,
• Ensures that reference standards are properly applied,
• Checks that sales materials are well presented,
• Plans changes in the menu, sets prices and organises the work for the day in coordination with the Food and Beverage Manager.
• Play an active role in all shifts, working alongside the team and leading by example.

Team Management/ Human Resources

• Manage online training,
• Manage and values the different food and beverage points of sale,
• Develops team spirit and motivation by creating a good working atmosphere,
• Takes part in or validates recruitments,
• Organises the welcome and integration of new employees,
• Prepares or checks the work schedules, ensuring that they are consistent with activity forecasts,
• Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up,

Commercial / Sales

• Develops excellent relations with guests,
• Prepares the commercial action plan for the department and ensures implementation,
• Sets daily sales targets for the team,
• Analyses guests' comments and shares them with the team,
• Launches and deploys marketing initiatives in the local area in order to increase revenue
• Brunch administration and management, marketing and emailing the attendees

Management and administration

• Guarantees the respect of procedures governing operations, administration and audits, in line with the brand's internal audit guidelines,
• Draws up, implements and ensures that internal checks are properly carried out,
• Supervises purchasing for the restaurant and manages stocks
• Ensures that the equipment and cultural assets of the department remain in good condition and working order,
• Checks inventories that have been carried out,
• Marge Brut, Invoice control, payroll Management

Hygiene / Personal safety / Environment

• Is responsible for keeping the equipment and furniture in good condition,
• Ensures machinery works reliably and follows up any technical work,
• Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected,
• Sets up an action plan based on the hygiene analysis results and tracks implementation,
• Applies and ensures application of the hotel's security regulations (in case of fire etc),

Qualifications

Skills / Qualities

• Team spirit,
• Guest oriented, outgoing and service minded,
• Flexible,
• Responsive,
• Leadership,
• Well organised,
• Decisive - Autonomous – Entrepreneurial,
• Excellent presentation,

Additional Information

• During the course of duty you will have access to certain information which demands the utmost confidentiality, discretion must be exercised at all times.
• Due to the nature of the industry, flexibility in working hours is essential (general operational times range from 6:00am to 1:00am 7 days a week)
• Expectation to carry out daily activities similar to team members and team leaders.
• The above list is not exhaustive

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