Assistant Food and Beverage Manager
2 weeks ago
**Company Description**
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"
**Job Description** Scope of Position**:
The position of Assistant Food and Beverage Manager is dedicated to exceeding expectations of both internal and external guests to ensure the highest level of service is consistently provided. Teamwork is the key to success in providing a warm and personal experience. The Assistant Food and Beverage Manager’s role will be to ensure excellent guest service is rendered with the support of the Servers, Assistant Servers and the Food Servers. The Assistant Food and Beverage Manager will ensure all hotel policies and procedures and standards of service are adhered to by the team. The Supervisor will also offer support to all colleagues, a team of professionals with a passion for food and beverage with regards to work and personal development.
**Specific duties, responsibilities & Key performance areas**
- To report for duty punctually, in full uniform according to appearance and grooming standards
- To promote and maintain a positive working relationship at all times with all the Colleagues of Mercure Hotels.
- Being leaders he/ she needs to lead by example, therefore needs to demonstrate a complete understanding of all policies, procedures and standards stated in Mercure Hotels.
- To follow all departmental policies, procedures and set service standards as outlined
- To consistently offer professional, friendly and warm hospitality to all guests
- To foster and practice teamwork and cooperation with all other positions existing in the outlet
- To attend all required training sessions and be aware of any changes to menus, hotel and departmental policies and procedures, service standards as well as business trends and requirements
- To take ownership and uphold the values stated in the Charter of Ethics and CSR
- To act according to the general Food and Beverage Basics
- To use empowerment to turn challenges into opportunities
- To demonstrate a complete knowledge and understanding of the sequence of service, food and beverage service standards, and all other service standards as outlined in the Job Task List
- To have full and complete knowledge of the food menu, dessert menu, coffee and tea menu as well as all other beverage menus and the wine list
- To know about menu items, ingredients, preparation methods and garnishes for all dishes.
- To be able to guide the guest through the menu and make any suggestions or recommendations in the guests’ interest
- To be able to answer any guest question about food items, beverages and wines in an informative and helpful way
- To be aware of all cashiering procedures and the handling of all payment methods.
- To understand and follow all point of sale procedures and policies as stated in SOPs
- To lead and guide the Servers and Food Runners, ensuring efficient and effective teamwork
- To communicate all service requirements to the respective team members in an efficient and effective way.
- To be an effective speaker and pass necessary information in briefings
- To ensure that all work areas and stations are kept clean and tidy at all times
- To perform all opening, side and closing duties as well as all daily and weekly duties to the set standards.
- To attend pre-shift, weekly and monthly meetings to be well-informed about all events, promotions and other news.
- To understand how to operate all the equipment used in the outlet and to protect all assets in the outlet and in the hotel
- To assist all guests (internal and external) with any enquiries or requests in a pleasant, helpful manner
- To actively participate in and follow all health and safety policies and procedures set out for the hotel
- Carrying out any miscellaneous duties and responsibilities as requested by your Manager pertaining to total quality service delivered
- Other duties as assigned
**Talent & Culture Responsibilities**
Assist the (Department) Management Team in the following:
- Establish on-going On Job Training Programs within the department to meet Brand and Service Standards. Use Department Procedure Manuals as a base for all service procedures training.
- Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
- Openly communicate with staff ensuring regular briefings occur and all relevant information is passed on.
- Ensure that strategies and practices are in place to facilitate the efficient and effec
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