Overview:
The Assistant Manager - Food & Beverage supports the F&B Manager in overseeing the day-to-day operations of F&B outlets, ensuring excellent service delivery, operational efficiency, and team performance. This role involves coordinating between staff, customers, and management while maintaining high standards in food quality, hygiene, and customer satisfaction.
This role is ideal for an aspiring leader in the Food & Beverage Operations/ Hospitality Industry who thrives in dynamic environments, has a passion for service excellence, and seeks to grow within a fast-paced F&B setting.
Key Responsibilities
1. Team Supervision:
- Support in recruiting, training, and mentoring F&B staff to maintain high performance and morale.
- Prepare work schedules and manage shift allocations to ensure adequate staffing.
- Monitor staff adherence to service standards, hygiene practices, and uniform policies.
2. Operational Management:
- Supervise daily F&B operations across assigned outlets, including restaurants, cafes, bars, or other service points.
- Ensure smooth coordination between kitchen, service, and support teams to deliver seamless customer experiences.
- Oversee opening and closing procedures, including inventory checks and cash reconciliation.
3. Customer Service:
- Handle customer complaints and feedback professionally, ensuring swift resolution and maintaining satisfaction.
- Foster a welcoming and hospitable environment, ensuring guests have a positive dining experience.
- Monitor service quality and implement improvements based on customer feedback.
4. Financial Management:
- Assist in monitoring sales performance and analyzing revenue reports.
- Support cost control efforts by managing inventory, minimizing waste, and maintaining portion control.
- Collaborate with the F&B Manager to achieve budgetary goals and improve profitability.
5. Compliance & Quality Assurance:
- Ensure all outlets comply with health, safety, and hygiene regulations.
- Conduct regular inspections of dining areas, kitchens, and storage facilities to maintain operational standards.
- Stay updated on local laws and industry standards to ensure compliance.
6. Marketing and Promotions:
- Support the implementation of promotional events, seasonal menus, and special offers.
- Collaborate with the marketing team to boost footfall and increase customer engagement.
- Monitor the effectiveness of promotions and provide feedback for future campaigns.
7. Reporting & Coordination:
- Prepare and present operational reports to the F&B Manager, highlighting performance metrics and areas for improvement.
- Act as a liaison between staff and senior management, ensuring clear communication and alignment with business goals.
Key Skills and Competencies
- Leadership: Ability to manage and motivate teams effectively.
- Customer Orientation: Strong focus on delivering exceptional guest experiences.
- Operational Expertise: Understanding of F&B workflows, including front-of-house and back-of-house operations.
- Financial Acumen: Knowledge of budgeting, sales reporting, and cost control.
- Problem-Solving: Ability to address and resolve operational challenges promptly.
- Communication: Strong verbal and written communication skills for staff coordination and customer interaction.
Qualifications
- Bachelor’s degree in Hospitality Management, Business, or a related field (preferred).
- 3+ years of experience in F&B operations, with at least 1 year in a supervisory role.
- Proficiency in using POS systems and familiarity with inventory management software.
- Certifications in food safety and hygiene (e.g., HACCP) are advantageous.