Food & Beverage Operation Assistant Manager

**Job description**

To manage the human and physical assets of his assigned area of responsibilities within the framework of the established philosophy, policies and quality standards of the F&B Division, in order to achieve established profit goals while assuring optimum professional development of all employees directly responsible to him. Must be able to handle guest contact and have the ability to turn threat type situations into opportunities.
- To ensure guest satisfaction in order to increase sales by promoting repeat business.
- To direct and without fail implement training system established by the management to optimize the security and improvement of human resources.
- To review cost related areas:

- Develops action plan if food or beverage cost is off target
- Reviews production planning with the Head Chef depending on volume of business
- Checks banquet reconciliation.
- Reviews and monitor other expense control sheets.
- Reviews missing, amended/cancelled check reports with the F&B Analyst.
- Sales related:

- Review abstracts (kiosks sales, breakfast, lunch, dinner and banquet) in regards to sales trend per item; trend of daily specials, appetizers, desserts, and side orders in percent to total covers and compares them to production sheets.
- Reviews cover counts against sales goals.
- Compares average checks to industry norm and explains major variance.
- Develops action plan if average falls below budget.
- Food Production - To work closely with Head Chef in ensuring that:

- All stations are working with production sheets.
- Amounts are produced as listed on production sheets.
- Amounts are sufficient for forecasted covers.
- Food for banquets is not being overproduced.
- Streamline co-ordination of food and beverage products served in banquets to achieve maximum yield.
- Quality control:

- Spot-checks food quality on line.
- Checks on pick-up time for service personnel.
- Checks that food items in kitchen area are properly stored.
- Ensures that sanitation standards are met (local health code requirements).
- Security - ensures the following is adhered to:

- Ensures spot checks between consumption and sales.
- Food merchandising:

- Ensures that the following meets predefined specifications (where applicable) - Buffets and beverage display, etc.; Outside catering; Ticket sales office; Promotional booths
- Control - ensures that:

- Par stocks maintained in outlets and bars.
- Food and beverage costs strictly followed.
- Banquet - Ensures that:

- Buffets and coffee breaks set-ups are of predetermined standards and on time.
- Tabletops are of pre-determined standards.
- Uniforms are clean, crisp and well ironed.
- Sanitation and cleaning programs are maintained.
- Staff discipline, grooming and training is carried out.
- Personnel:

- Develops growth and development plans for high potential staffs.
- Monitors turnover rates and ensures it is at a reasonable level.
- Maintains a crew of part time casual labour for large catering events and ensures constant training programs.
- Has a succession plan
- Payroll
- Reviews weekly forecast volume in covers.
- Reviews schedule hours in line with volume range.
- Ensures all overtimes are authorized.
- Identifies and implement better methods for efficiency and reduction of payroll costs.
- General:

- Ensure service to all guests’ follows established standards, is consistent, efficient and courteous.
- Knows emergency procedures and work to prevent accidents.
- Ensures all F&B employees are well trained as per the standards and to ensure refresher courses are conducted for the senior employees when necessary. To know all terms and conditions of the management agreement and to ensure that they are adhered to.
- Performs any other duties required by management.
- Align working style, working practices and conduct with the company's Vision, Corporate Values and Policies. To comply with The Code of Conduct at all times.
- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the workplace.
- Coordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Brand Standards and Procedures.
- Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Company Policies.
Hide

**Job Types**: Full-time, Permanent

**Salary**: RM3,500.00 - RM4,300.00 per month

**Benefits**:

- Free parking
- Health insurance
- Meal provided
- Parental leave
Schedule:

- Early shift
- Flexible hours
- Weekend jobs
Supplemental Pay:

- Performance bonus
- Yearly bonus