The W.P.T.  Directory of Job Descriptions

Junior Assistant Food & Beverage Manager

Hospitality

JOB TITLE

• Junior Assistant Food & Beverage Manager

PLACE OF WORK

• Food & Beverage Departments

SCOPE AND GENERAL PURPOSE

• To assist in maintaining and improving standards in the Food & Beverage areas. To ensure guest satisfaction and to maximize profitability of designated areas of responsibility

RESPONSIBLE TO

• Food & Beverage Manager

RESPONSIBLE FOR

• Heads of Department under immediate supervision

LIAISES WITH

• Executive Chef
• Other Assist F&B Managers
• Executive Housekeeper
• F&B Controller
• Rooms Division Manager
• Financial Controller
• Maintenance Manager

LIMITS OF AUTHORITY

• Liaises with F&B Manager on staff recruitment
• Organizes his/her areas within the policies laid down by the F&B Management
• May not make statements to the press

Food and Beverage Planning and Control

• Agrees menus with F&B Manager
• Agrees daily specials for menus in collaboration with the chef
• Ensures quality of products
• Ensures that portion sizes are correct
• Ensures that the correct issuing and receiving procedures are adhered to
• Spot checks restaurants for correct billing
• Ensures standards are in keeping with the standards of Performance Manual

Guest Contact

• Makes him/herself aware of regulars in his/her areas of responsibility and personally greets customers
• Is aware of function organizers in the hotel and seeks to introduce
• Follows up on service, checks guest satisfaction
• Personally deals with all guest complaints and communicates to Guest Services and F&B Management
• Takes every possible action to ensure a good ‘atmosphere" in the F&B areas, guest comfort and satisfaction
• Is visible in public areas

Control of Areas

• Regularly checks for maintenance requirements and follows up
• Personally supervises set-ups of Promotions etc
• Ensures that all areas are open on time with adequate mise-en-place / stock
• Controls entertainment with F&B Manager
• Maintains and proves standards
• Ensures the correct billing procedures
• Careful rostering ensures coverage of designated areas over the busy periods
• Ensures good appearance of staff

Performance Standards

• Staff turnover not to exceed 25% of headcount in any area
• Guest satisfaction to be judged by compliments and return business
• Standards of operation, to ensure each area of responsibility has its own updated standards of Performance Manual and Training Manual
• Budgetary control for specified expenses plus Sales and average Spends in areas of responsibility
• Profitability, a profit margin of 15% is required