Assistant Food

**1.0 Job Summary**

1.1 Responsible for the overall administration and operation of the Food and Beverage outlets

1.2 To maintain the quality and consistency of service delivered to guests.

**2.0 Duties And Responsibilities**

2.1 To ensure the smooth operation of the outlets, delivering a consistent quality product and service that comply with company / hotel policies and standard procedures.

2.2 To maximize profitability of the outlets by increasing turnover (revenue and covers) as a first priority and controlling costs as a second priority.

2.3 To achieve the forecasted budget on food & beverage revenue and achieved maximized productivity on staff levels as set by the Food & Beverage Manager.

2.4 To participate in all activities of planning, directing, controlling and coordinating in the outlet and also all related administrative duties.

2.5 To select and recruit employees for the outlets.

2.6 To plan and implement continuous effective skills training programmers in line with the standards set by the hotel.

2.7 To maintain accurate employees’ attendance and payroll record.

2.8 To perform periodic employee appraisals and evaluation in order to recommend any promotions and transfers.

2.9 To maintain the daily logbook recording comments, complaints, sales information and other necessary information for the Food & Beverage Manager.

2.1 To conduct periodic communication meetings and daily pre-meal briefing in order to review and improve service standards.

2.2 To maintain high standard of hygiene and sanitation in all areas of the outlet.

2.3 To check cleanliness and functioning of all operating equipment and furniture and to arrange and follow-up on minor repair works.

2.4 To check and follow up on store requisitions required for smooth service of the outlet at all time.

2.5 To prepare a budget plan for replacement of operating equipment in the outlets.

2.6 To attend the F&B meeting and participates in discussions in view of new promotional ideas sales tactics.

2.7 To ensure and maximize beverage sales and promote special drinks, etc.

2.8 To work closely with Steward Team Leader to ensure that the outlet is adequately equipped with operating equipment for day-to-day operation.

2.9 To work out proper systems to prevent breakage and damage of operating equipment.

2.10 To work closely with Chef to ensure a smooth service and coming up with suggestions regarding menu changes.

2.11 To co-operate and establish good working relations with all other departments and instill it in the working team.

2.12 To be constantly aware of what competitors are doing regarding new menus and pricing, business trends, covers and average checks.

2.13 To perform duties as specified by Management in times of requirements.

2.14 To prepare staff rosters in accordance to occupancy especially during peak periods in view of full utilization of human resources.

2.15 To plan and implement continuous effective skills training programmed in line with the standards set by the hotel.

2.16 To ensure that new employee undergo a complete Introduction Programmed.

2.17 To maintain accurate employees’ attendance and payroll record.

2.18 To perform periodic employee appraisals and evaluation in order to recommend any promotions and transfers.

2.1 To conduct periodic communication meetings and daily pre-meal briefing in order to review and improve service standards.

2.2 To maintain the daily logbook recording comments, complaints, sales information and other necessary information for the Food & Beverage Manager.

2.3 To greet guest at entrance by name, if known, to assign tables and to help in seating the guests.

2.4 To give special attention to VIP and repeat guest and coordinate arrangements for small parties.

2.5 To provide personal service for special food preparation and to relieve Team Leader during rush hours.

2.6 To keep good public relations with guests and to find out about their special needs.

2.7 To promote sales through guest’s contacts.

2.8 To personally give instructions, to constantly supervise the service and to give feedback to employees regarding service standard provided.

**3.0 Areas of Responsibilities**

3.01 Ensure all the F&B Outlets, Function Rooms & Executive

Lounge all in good condition and service up to the standard.

3.02 Make sure all staffs are well trained and responsibility of the

Customer’s satisfaction requirement needs.

3.03 To ensure cleanliness of the outlets and function rooms is consistency and service meet to standard requirement.

**4.0 Preferred Knowledge/Qualification/ Experience**

4.01 Degree/Diploma in Hospitality Management or Food & Beverage Service with 2 years’ experience in a similar requirement.

**5.0 Training and Development**

5.01 Make sure staffs are efficiency and well train

5.02 Conduct monthly training programmed and role-play to make sure staffs service standard is consistency.

5.03 Consistency and constantly produce a good service to deliver