Ass F&B

PRIMARY JOB PURPOSE

Based in the Northern Suburbs of JHB

This role supports the Food and Beverage Manager by managing all Food & Beverage outlets. Managing staff
performance and service levels in all department areas. Is responsible for the efficient and effective staffing of the
department.

KEY RESPONSIBILITIES
• Assumes responsibility as “Duty Manager” for the Club whilst on duty.
• Manages all food cost, beverage cost and operating equipment, then investigates variances.
• Implements staff development and training initiatives to improve service levels and staff morale.
• Visible and attentive to members and guests by doing walking abouts, assessing service levels and checking staff
performance.
• Holds regular meetings with various managers and supervisors to resolve department challenges, to maintain or
improve the service levels to members and guests.
• Conducts staff performance appraisals as and when required.
• Implements corrective action for staff in consultation with management.
• Manages proper accounting records and reconciles the point-of-sale systems and member revenues.
• Prepares payroll submissions to be reviewed and signed off by Food &Beverage Manager or Club Manager.
• Addresses member and guest complaints whilst on duty, then advises the Food & Beverage and Club Managers
about appropriate corrective actions taken.
• Carries out all objectives, duties, and tasks as per the job description and assigned by management.

PERSONAL ATTRIBUTES& SKILLS
• Independent thinker with strong leadership and mentoring abilities.
• Strong communication skills (written and verbal).
• Driven, interpersonal skills ability to build relationships.
• Responsible and trustworthy.
• Computer literate in Microsoft office, Jonas and Jarrison.
• Budgeting and forecasting skills will be an advantage.
• Available to work shifts and flexible hours.

ASSISTANT FOOD & BEVERAGE MANAGER MINIMUM / PREVIOUS EXPERIENCE
• Previous experience in a Club environment (an advantage).
• 4 years’ experience in a similar role.
• 3 years’ Managerial experience

QUALIFICATION
• Minimum Matric/ Grade 12 Certificate
• Tertiary qualification in Hospitality Management and Food and Beverage environment. (preferred