Assistant Food

5 months ago

Camps Bay, South Africa The Twelve Apostles Hotel and Spa Full time

**The Twelve Apostles Hotel and Spa**

**Assistant Food and Beverage Manager**

**Job Purpose**:
Assist with leaning and organising the Food and Beverage Team ensuring highest guest service level in accordance with RCH Standards whilst looking after the financial success of the business.

**Employee Value Proposition**:
**Organisational Positioning**:

- **Department**:Food and Beverage
- **Reporting to**:Food and Beverage Manager
- **Location**:The Twelve Apostles Hotel Premises

**Behavioural Summary**:
This job requires connecting with people quickly in an outgoing, friendly manner. The use of persuasive communication skills to gain the interest and involvement of others in the work process is an important aspect of the job. An extreme sense of urgency is needed, combined with getting work done in complete, accurate detail and in accordance with company standards and policies. The motivation for this position comes from a strong sense of duty and a feeling of responsibility for completing work both quickly and correctly. A faster than average work pace is necessary combined with impatience for results. Follow-up of delegated work must be very thorough. Decision making will be done with the ideas and advice of others, but always carefully and cautiously within the guidelines of established company policy. Selling ideas to others and the ability to train, teach and motivate a team are strong aspects of this position. Change is an ongoing occurrence of this job and will be approached conservatively and with the support and guidance of management.

**Key Performance Objectives**:
To be a Red Carnation Hotel Ambassador by:

- Actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
- Owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
- Ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook
- Creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
- Working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
- Being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager
- To actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
- To be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service
- To assist with managing the Food and Beverage team in according with Red Carnation Hotel Management principles by:

- Ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.
- Ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
- Ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work/life balance and high levels of morale and productivity; and ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave; and recording all attendance correctly and timeously on Net TimeSheet.
- Recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.
- To assist with leading and organising the Food & Beverage team by:

- Supporting the outlet management in the day-to-day operation; being actively present in the operation and dealing with guests during peak meal times.
- Developing Food & Beverage concepts, menus and pricing together with the Executive Chef; and ensuring the successful planning and execution thereof in order to drive revenue and PR throughout the department.
- Planning and executing food and Beverage special events and m

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