Food & Beverage Assistant Manager

27 سبتمبر، 2022

0 4 3 دقائق

الوصف الوظيفي

This position manages assigned outlet operations by supervising Team Leader performance, posting schedules that reflect business needs, managing outlet operational costs, conducting internal training, maintaining health and safety standards and developing high performance teams. To ensure a smooth and efficient operation in the Food & Beverage department in relation to the company core process; thus directly impacting the delivery of the experience.

Job Scope:

To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Farah strategy and values.
To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders.
To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
Engage each guest as a unique individual and listen attentively to their requests
Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary
To monitor and take necessary steps to ensure that health and safety standards are regarded as a priority at all times order to ensure the guest`s safety and an enjoyable experience
To listen actively and respond to guest feedback as well as assess and review guest satisfaction results and trends in order to continuously improve and exceed guest expectation
To provide assistance for special events when needed, and to assist in the preparations
To manage emergency situations that may arise in order to minimize possible damage, loss or injury to any guests, colleagues or company property
To help achieve department and company objectives, action plans and key performance indicators
To continually seek methods to control operating costs
To prioritize tasks and projects according to their relative urgency and importance
To manage a team of Team Leaders and their respective front line colleagues
To monitor staff attendance and work ethics
To schedule breaks and if required, rotate colleagues fairly in order to increase productivity and maintain their wellbeing
To deliver job specific training and competency testing to colleagues or nominate them for training in order to equip them with the necessary skills, knowledge and attitude to perform their job effectively
To conduct colleague performance appraisals in a timely, fair and constructive manner in order to promote their personal and career growth
To coach and discipline colleagues in a fair and consistent manner in order to motivate and improve performance and Identifies and encourages colleagues to take up development opportunities and maximize their potential
To entertain, engage and empower colleagues in order to reduce turnover and increase retention
To plan, book and deliver on and off job training as required to ensure best possible service standards as well as colleague development
To openly communicate appropriate and useful information through various channels to include department meetings and briefing
To ensure departmental policies, procedures and performance standards are being implemented and maintained throughout the outlets.
To ensure any broken or damaged equipment is reported and monitored effectively
To review accuracy of any checklists and records completed in their area
To ensure their area meets financial targets as set by their departmental manager through tracking expenditures and revenue and as appropriate taking action
To participate in daily operations alongside their colleagues setting a positive example
To set high quality standards for their personal output
To attend training and development programs in order to promote personal and career growth
To bring team members together and coordinates team activities
To promote a sense of collective ownership for the success of the team and company
To manage food and beverage inventory, ordering and stocking
To perform other duties as required
To develop services and products across the department
To actively seek ways to maximize the revenue and per cap of the outlet

To be considered for this role, you will need:

Essential:

Higher Secondary or equivalent
3 years’ experience in the food and beverage or related professional area
Minimum 2 year of supervisory experience
High levels of respect and integrity
Excellent organizational skills
Excellent verbal communication skills
Leadership
Detail orientated
Problem solving
Efficient team player
Flexibility and enthusiasm

Desirable:

Diploma in Hotel and Management or Hospitality
Food Hygiene and HACCP Certificate
Ability to develop good working relationships with colleagues, management and external clients
Fluent in a second language

Behavioral Competencies