Assistant Food & Beverage Manager

Assist in planning, organizing, coordinating, staffing, controlling, and evaluating all activities within the Food and Beverage department. Support the Food and Beverage Manager in developing long-term plans while handling day-to-day issues. Have a clear understanding of the key management principles for each area of the food and beverage operation.

Key Responsibilities

• Maximize profits from the hotel’s F&B outlets by managing fixed sales prices and coordinating with other departments.
• Monitor and control expenditures to meet standards and objectives set by management.
• Ensure compliance with established operational and quality guidelines.
• Maintain proper storage, stock control, and management of all operational equipment.
• Oversee cleanliness and sanitation across all F&B areas, including kitchens, and monitor staff behavior.
• Ensure all outlets operate efficiently and maintain high service standards.
• Track daily, monthly, and yearly revenue against forecasts.
• Assign duties, supervise, and evaluate staff performance under the F&B Manager’s guidance.
• Coordinate with the Executive Chef and Chief Steward to execute functions professionally.
• Collaborate with the Executive Chef and F&B Manager on banquet menu preparation.
• Work with the Director of Sales and Financial Controller to maximize revenue and maintain existing business.
• Prepare monthly forecasts for all events, including revenue for food, beverages, room rentals, and other services.
• Brief supervisors weekly on objectives and upcoming events.
• Report on daily functions, gather feedback, and review operations.
• Compile monthly reports comparing achieved results, costs, and forecasts with the previous year’s performance.