Best Western Plus – Meridian Hotel
Food Services & Catering
Nairobi Full Time
Hospitality & Hotel KSh Confidential
Job Summary
Job Role and Purpose: The Assistant Food & Beverage Manager is responsible for managing the day to day food & beverage operations of the BWPMH in a professional manner, while continually exceeding guest expectations.
Minimum Qualification:Diploma
Experience Level:Mid level
Experience Length:5 yearsJob Description/Requirements
JOB DESCRIPTION FM-09C-BWPMH-IMS-HRD
Department: Food & Beverage
Title: Assistant F&B Manager
Reporting to: F&B Manager, General Manager
Subordinates: Restaurant Manager, Assistant Restaurant Manager, Banqueting Co-ordinator, Banqueting Supervisor, Waitress, Hostess, Waiter, Banquets Supervisor, Barman, Barista
Job Role and Purpose: The Assistant Food & Beverage Manager is responsible for managing the day to day food & beverage operations of the BWPMH in a professional manner, while continually exceeding guest expectations.
ACCOUNTABILITIES.
Smooth and organized running of F&B service according to the Standards set by the management.
Leads by personal example by following Company’s Mission / Vision & Guiding Principles.
Complies with the Company’s Code of Conduct,
Responsible for all areas of the food & beverage operations
Ensure all customers are provided with outstanding service
Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms
Responsible for food hygiene, and health and safety issues
Responsible to assist in menu planning, development and meal specials
Ensure all restaurants and conference areas are organized and maintain a high level of cleanliness
Provides leadership and guidance to all team members
Ensure proper cash management controls are followed by all food & beverage staff members, as per policy
Responsible for food quality, and presentation
Ensure the food & beverage operations are properly staffed with trained competent individuals
Adhere to all government guidelines for proper and safe food and beverage service (Serve Safe; Smart Serve; Food Handling Training Protocol)
Participate on committees to assist with event details, and other special requirements
Responsible for report generation on a per needs, monthly and fiscal basis
Perform other hotel-related duties as requiredKEY PERFORMANCE INDICATORS
Co-ordination and managing of work tasks according to departmental SOPS.
Monitor re-stocking, cleaning of work station throughout shift.
Actively co-operating and communicating with coworkers to ensure a productive, positive team morale and achievement of set-up tasks.
Actively ensure a safe work environment free from hazards: Report all hazards immediately.
Direct Supervisors and other associates for smooth departmental work flow.
Monitoring of market trends and analysis.
Departmental profit and loss statement analysis for unit’s profitability.
Departmental staff planning: duty allocation and leaves.
Food Safety to be followed and adhered to.KNOWLEDGE, SKILLS & EXPERIENCE
Diploma in Hotel and Hospitality Management or related studies.
Degree in Hotel and Hospitality Management is an added advantage.
5 years’ experience in the hospitality industry in comparable role.
4* or 5* experience desirable.
Knowledge of HACCP & FSMS is an added advantage.
Strong Interpersonal and communication skills.
Must be a good communicator.
Computer proficient and able to compile reports for the top management.
Knowledge in F & B SOP formulation and implementation. KEY COMPETENCIES
Team leader-Capacity to inspire individuals to give of their best to achieve the desired results
Effective Communication – The ability to communicate clearly and persuasively, orally or in writing
Team orientation – ability to work cooperatively with other members of the team (HODs) with a full understanding of the role to be played as a team member
Quality focus –Focus on delivering quality and continuous improvement
Interpersonal Skills – Ability to create and maintain open constructive relationships with others, respond helpfully to their enquiries and to be sensitive to their situations
Influence and Persuasion - Ability to convince others to agree on or to take a course of action
Customer Focus – Looking after the interests of the hotel guests and ensuring that their wants, needs and expectations are met/exceeded.
Business awareness – Capacity to understand the business core values, vision and mission.
the capacity to identify and explore business opportunities.