Assistant Food and Beverage Manager (F/M/X) in Leeds

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.

• Handles guest comments and complaints, ensuring follow-up.
• Develops close relationships with guests to encourage loyalty.
• Ensures guests receive a warm and personalised welcome.
• 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.
• Plays an active role in all shifts, working alongside the team and leading by example.

• Manages online training.
• 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.
• 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.

• 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.

• 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).

• Team spirit.
• Guest oriented, outgoing and service minded.
• Flexible and responsive.
• Leadership.
• Well organised.
• Excellent presentation.

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.