Assistant Director of Food & Beverage

Job Description

Responsibilities:

1. Ensure that the monthly forecasted food and beverage revenue figures are achieved.
2. Strictly adhere to the established operating expenses and control all costs.
3. Participate in the formulation of the Annual Operating Budget, determining outlet projected revenues, expenses, and operating equipment requirements in line with the Annual Business Plan.
4. Monitor all costs and recommend measures to control them.
5. Manage the outlets and banqueting operation efficiently according to established concept statements.
6. Adhere to operating standards to achieve the service level established in the Departmental Operations Manuals.
7. Revise and update all outlets' Departmental Operations Manuals as needed.
8. Assign responsibilities to subordinates and periodically check their performance.
9. Establish and strictly adhere to par stocks for all operating equipment and supplies to ensure the outlet is adequately equipped.
10. Assist the Stewarding Manager with monthly inventory checks on all operating equipment and supplies.
11. Conduct monthly, quarterly, bi-yearly, and yearly inventory of operating equipment.
12. Control the requisitioning, storage, and careful use of all operating equipment and supplies.
13. Assist in running the day-to-day operation of the outlets and banquets when necessary.
14. Plan the outlets’ weekly roster and work schedules to ensure adequate staffing and submit a copy to the Human Resources Department/Food and Beverage Director.
15. Liaise with the Kitchen and Beverage department on daily operations and quality.
16. Handle all guest complaints, requests, and inquiries regarding food, beverage, and service.
17. Establish rapport with guests, maintaining good customer relationships and assisting in updating guest history.