ELEPHANT HILLS RESORT & CONFERENCE

CENTRE – JOB DESCRIPTION

POSITION ASSISTANT F&B MANAGER
DEPARTMENT FOOD & BEVERAGE
REPORT TO FOOD & BEVERAGE MANAGER
LIASES WITH EXECUTIVE CHEF
PURCHASING MANAGER
BANQUETING MANAGER

OBJECTIVE
Under the guidance of the Food & Beverage Manager and within the limits of the Zimsun
policy as outlined in the Food & Beverage Manual, oversees ,directs and promotes a high
quality standard Food & Beverage operations in the Hotel.

KEY AREAS OF RESPONSIBILITY

 To maximize departmental profitability.
 Duty management : which assure a smooth Food & Beverage operation and
quality maintenance of standards of Food production and services.
 To optimize the marketing of Restaurant products.
 To develop and maintain external relations in order to facilitate sales and
promotions.
 To maintain good internal relations and communications.
 To facilitate Human resources development through staffing and training.

SCOPE OF WORK
1.Departmental Profitability
 Assists the F&B Manager in the preparation of the Food &Beverage budget.
 Supervises inventory and all service stocks
 Assists in compiling potential sales ,cost analysis ,menu costing and preparation
of the monthly report.
 Sets goals for / targets for the F&B operation with outlet managers and follows
up on their progress.
 Comparison of / targets and actual results.
 Constantly conducts market surveys to get maximum return on investments.
2.Quality Standard Food Production and Service
 Supervises the day to day operation of the F&B department and maintains
constant guest contact.
 Co ordinates with the Executive Chef and supervises production, presentation
and service to ensure guest satisfaction.
 Supervises the functioning of all outlets through the outlet managers .
 Co-ordinates with the Back of House to ensure cleanliness and hygiene standards
in the hotel are maintained.
 Assists the F&B manager in controlling and analyzing the following:
 Quality levels of product and service.
 Guest satisfaction
 Operating costs
 Sanitation ,cleanliness and hygiene.

3.Assists the F& B Manager in administrative duties.

 F& B recipe file
 Departmental checklist
 Departmental reports
 Departmental standard manuals
 Organise outlet briefings before service
 Check VIP set ups with Room service department
 Controls the mini bars in the hotel
 Trains all F&B staff.

4.Restaurant Marketing
Assists the F&B Manager in the development of menus taking into consideration
 The market
 Local products
 Competition
 Trends
 Costs
Assists the F&B manager in the creation of promotions and other special projects:
 Theme nights and weeks
 Food & Beverage promotions
 Promotions of local and foreign festivals
 Development of sales programmes.
 Advertising of food & beverage products
 Merchandising of food & beverage products.

5.External Relations
 Devlopment of external relations:
 Public relations
 Guest contact
6.Internal Relations and Communication
Conducts daily briefings with key F&B personnel for the day-to-day operations details.
Holds meetings with the department supervisors for:
 Financial results and operating profit
 Projected business
 Operational problems
 Management policies
 Quality improvement
 Sales effort
 Productivity

7.Human Resources Development

 Maintains effective employee relations
 Supervise orientation of new staff.
 Co ordinates with training department to implement training plans for the F&B
personnel.

Signature:__________________________

Date:_______________________