Assistant Food

**Job Purpose**

Responsible for the effective day-to-day management of **Le Bistro De Jan**with specific regard to achieving profitability for outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

**Key Performance Areas**

**Delivered F&B Plan**
- Develop outlet objectives and deliverables in line with strategy
- Facilitate the communication and implementation of F&B deliverables
- Conduct risk analyses i.t.o impact on short term profit margins
- Provide clear delegation of authority and accountability for deliverables
- Manage and allocate people and operational resources
- Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
- Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

**F&B Shift Management**
- Put in place staff scheduling and duty allocations to ensure maximum coverage
- Handle shift briefings / handovers / shift reports
- Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
- Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
- Provides feedback and reports back to management on the performance and challenges within the restaurant
- Manage the control of stock and operating equipment as per SOP for LBDJ
- Cash-ups at the end of the shift
- Completes shift reports

**F&B Product Enhancement**
- Collaborate with the F&B Manager and LBDJ Head Office Team to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
- Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
- Provide product rationalisation on a regular basis or as required
- Motivate new product enhancements
- Compile action plans for the implementation of approved projects
- Measure ROI and performance on a regular basis

**F&B Standards & Governance**
- Monitor F&B standards and processes
- Align practices with new legislative compliance around health, hygiene, safety and the environment
- Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
- Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
- Encourage a waste management culture and ensure all staff are trained.
- Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

**People Management**
- Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
- Manage productivities and payroll costs for the outlet
- Identification of employee training needs
- Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
- Manage employee relations within the department
- Staff communication and motivation
- Performance contracting, reviews and development
- Provides resources and removes obstacles to performance
- Recruit and resource for talent for positions within the department
- Onboarding of new staff members

**Budget management**
- Participate in the preparation of budget forecasts & controls for multiple LBDJ
- Consolidate Capex requirements for specific LBDJ
- Guide and consolidate the completion of Cost of Sales reports including:

- Theoretical COS per outlet for food & beverage respectively.
- Recipes - Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
- Food recipe - All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
- Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
- Cost control - oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming LBDJ in relation to COS

**Customer Relationship Management**
- Ensures that guests are treated with courtesy and respect at all times
- Interact with guests and provide professional service standards and solutions
- Handle any escalated complaints, disputes and suggestions as required
- Engage with customers and provide a customer experience within the hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
- Be present on the floor during