Assistant Mgr-food

**Job Number** 22115695

**Job Category** Food and Beverage & Culinary

**Location** Protea Hotel Fire & Ice Pretoria Menlyn, Summit Place Precinct, Menlyn, Pretoria, Johannesburg, South Africa VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area.

OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.

**CORE WORK ACTIVITIES**

**Assisting in Food and Beverage Operations**

Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

Provides excellent customer service to all employees.

Responds quickly and proactively to employee's concerns.

Uses coaching skills throughout the property.

Demonstrates self confidence, energy and enthusiasm.

Motivates and encourages staff to solve guest and employee related concerns.

Drive the broader goals of the Hotel, in terms of the Food & Beverage department, by planning and achieving objectives.

Managing effective operations of all F&B areas (restaurant, bar, room service, kitchen, conference & events and social spaces)

Managing of daily food and beverage cost of sales, proactive action on variances and achieving acceptable margins.

Ensuring that the required F&B procedures, operational and administrative systems and controls are in place.

Daily / weekly and monthly stock takes to be conducted of food, beverages, consumables and operation equipment and compiling of trading summaries and variance reports

Overseeing and assisting with daily, weekly and monthly beverage, paper supplies and operating equipment stock takes.

Regular operating stock and operating equipment stocks are conducted and variance reports reconciled.

Interacting with GUESTS to receive valuable feedback and thus being a salesperson, researcher and problem solver.

Ensuring GUEST comment results meet and exceed set targets

Safe and proper control/usage/maintenance of all F&B equipment.

Ensuring that the cleanliness and hygiene of all F&B areas are of the highest standard

Forecasting volumes of business to maintain sufficient stock levels and schedule STAFF to meet operational requirements within budgeted parameters.

Facilitate the development of STAFF through the training plan in line with the Hotel’s standard

Implementation and maintenance of the F&B marketing plan including the F&B database printed marketing material, social media, online advertising and any other F&B marketing opportunities.

Following and implementation of latest trends.

Manager-on-duty shifts, which include over-seeing of other departments

Assist the General Manager, Food and Beverage Manager, Executive Chef and Banqueting Manager to drive the department and hotels strategies.

Follow up on all daily business enquiries and all pre payments and deposits limiting business risk

Ensure all revenue per function sheet is raised correctly per day.

Accountable for Banqueting cost control and the related results

Ensures that standards are maintained in Banqueting venues and outlets at all times in relation to service delivery and hygiene requirements.

Adhere to the standardized portions used and is responsible for the controlling of food, beverage and labour costs in alignment with business trends

Ensures that guest satisfaction is established and maintained by the employees of the Banqueting Department

Identifies and implements continuous employee training schemes to ensure that standard company operating standards and procedures and employment equity targets are met

Supplies relevant information to other departments timeously to assist them in planning and running their departments.

Forms part of Duty Management team and as such will be available to answer guest queries, complaints, ensure operating standards of the Hotel are achieved and be responsible for the Hotel security during the Duty Manager period.

Keeps records and maintains filing systems within the Banqueting Department.

Ensures that regular stock takes are scheduled including consumables and operating equipment as well as maintaining hotel equipment and fixed assets throughout all Banqueting venues and outlets and ensures that they are carried out in accordance with PROTEA HOTEL policy and procedures and that they are accurate and acted upon.

Performs additional duties as required or as requested by the Food and Beverage Manager and / or General