Assistant Director of Food & Beverage

executive

OtherAssistant Director

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Overview

OBJECTIVE Overseeing the daily operation of the F&B service function KEY DUTIES / RESPONSIBILITIES To liaise with supervisors ensuring that the guest dining experience is exceptional.

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OtherAssistant Director

OBJECTIVE

Overseeing the daily operation of the F&B service function

KEY DUTIES / RESPONSIBILITIES

To liaise with supervisors ensuring that the guest dining experience is exceptional. This will include but not limited to special requests, table appointments, meet and greet, billing, ambiance, standards, etc.

To ensure that faults and defects are reported to maintenance and actioned without delay.

To maintain high standards of morale, grooming and attitude of all staff.

To be continually aware of and maintain the highest standards of personal hygiene and dress.

To ensure fair and equitable discipline yet complying with house or company regulations in conjunction with the Dir. F&B and HR Director. To investigate and action the causes of staff grievances.

To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.

To ensure that all stocks and supplies are requested in a timely manner, correct stock levels maintained and stored under optimum conditions.

To ensure regular stocktaking of all operating equipment at specified intervals.

To ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning, and is maintained.

To assist the Director Of Food & Beverage to ensure effective communication by facilitating daily briefings, monthly meetings and holding staff meetings on a regular basis to impart information.

To ensure that all staff are trained in and adhering to standard operating procedures.

To ensure that hygiene standards in all areas, i.e. Service bar, Waiters Station, dining room, etc., is in line with HACCP accepted standards.

To assist with training on the job skills and ongoing development of all F&B service staff in conjunction with the L&D Manager.

To implement and maintain regular inspections to ensure that decor, furnishing and maintenance requirements are actioned.

To assist supervisors and oversee the compiling of duty and leave rosters to ensure correct manning levels are maintained.

Train the staff in and actively up sell to contribute to the increase of revenue of all outlets.

To practice and implement at all times cost cutting measures to ensure that wastage is eliminated or reduced to the maximum level.
To maintain a high customer service focus by approaching your job with the guests always in mind and being proactive in a timely manner towards their needs and requests.
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
To contribute ideas and suggestions to enhance operational/environmental procedures in the Resort.
To actively promote the services and facilities of Kandima Maldives to guests and suppliers of the Resort.
To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.

To check on an-on going basis that mise en place, service, and cleaning in the outlet (back and front of the house) are of the highest standards and takes any necessary corrective action.

To ensure the availability of all beverage items (including cigar, cigarettes) and suggests the best alternative in case of shortage.
To ensure that all orders are correctly entered in POS system and that all checks are entered accordingly.
To check beverage requirements, maintain of the stock and monthly stock take.
To maintain cleanliness in all working areas in accordance with established standards.
To discuss, recommend and serve aperitifs, displaying a sound knowledge of the products and the ability to serve them correctly.
To selects, prepare and position glassware necessary for the service of drinks in the outlet.
To discuss menu content and wine list, recommending wines to accompany food, displaying a sound knowledge of the products, their vintages and characteristics.
To present, offer, prepare and serve brandies, liqueurs & cigars.
To assign operational responsibilities to subordinates and follows up.

To be aware of requirements in terms of food safety and hygiene standards and checks that these standards are implemented and maintained in all service and guest areas, and takes any necessary corrective action.

To report maintenance request to relevant department within the set procedure and follow up through appropriate channels.
To execute all F&B activities and promotions according to guidelines given by Management.

To ensure that customer satisfaction is at the highest possible level through full implementation of standards, attention to details and personal attention to customer needs.

To get feedback from customer on an on-going basis, and suggest corrective actions.

To handle queries and complaints in a timely, efficient and diplomatic manner. Records them in log book.

To communicate guest feedback results to the team.
To maintain a consistent high customer service focus, for oneself and team.

To be fully conversant with the Service Standards, to follow these standards of service as they apply to our F&B Department and train all team members to deliver the service standards and sequence of service.
To have thorough menu and F&B product knowledge.
To report to work punctually wearing the correct uniform and nametag at all times.
To maintain a positive and outgoing attitude on the job.
To answer the phone always in a polite and courteous manner. Takes and re-confirms reservations.
To maintain a smooth flow of seating. Greets, escorts, seats guests and farewells guests as per outlet customer journey standards. Prepares reserved tables.
To prepare prints, organizes and maintains menus and buffet name-tags.
To maintain a neat and orderly working area.
To handle guest inquiries and complaints.
To complete all side work and duties assigned by F&B Office.
To assist in cleaning of the outlet as assigned as well as assists in doing the mise en place and service in the outlet.
To provide courteous and professional service at all times.
To have a complete understanding and adhere to the Hotel’s policy relating to fires, evacuations, hygiene and safety.
To have a complete understanding of the Resort’s team members handbook and to adhere to the rules and regulations of the Resort.
To maintain a high standard of personal appearance and hygiene at all times by adhering to the Grooming Policy.
To carry out any requests by management in conjunction with work.
To take direction from Management regarding operational issues.
To keep up-to-date with the guest feedback results and to seek to positively influence these results by following the Service standards.
To maintain a high customer guest service focus by providing guests with an enjoyable and memorable experience.
To constantly strive to increase guest satisfaction through quality, creativity, range and value for money available throughout the property.
To maintain a high customer service focus through a “Can Do” & flexible attitude.
To get feedback from customer at least three times per meal period and report F&B Office
To seek guidance and support in order to ensure that all the standards are implemented and maintained at all times.
To check on an-on going basis that mise en place, service, and cleaning in the outlet (heart and front of the house) are of the highest standards and takes any necessary corrective action.
To ensure the availability of all food & beverage item (including cigar, cigarettes) and suggests the best alternative in case of shortage.
To ensure that all menus and other items within the guest’s view are in perfect condition.
To be aware of requirements in terms of food safety and hygiene standards and checks that these standards are implemented and maintained in all service and guest areas, and takes any necessary corrective action.
To report maintenance request to relevant department within the set procedure and follow up through appropriate channels.
To execute all F&B activities and promotions according to guidelines given by the Management and in line with the Brand.
To perform additional tasks as requested by the Director of Food & Beverage.

To be revenue driven and cost conscious.
To be aware of the financial objectives of the outlet, follow up and work towards their achievement.
To be aware of the financial performance of the department and the whole property.
To communicate with the other departments of the resort to ensure that all team members actively sell the F&B outlets, in a pro-active and professional manner. In return, all F&B team members must sell other departments (excursions, spa, etc. …).
To roster team members in order to achieve maximum productivity and full use of multi-skilling opportunities.
To ensure that turnover and absenteeism are kept to a minimum level.
To seek support from the Director of Food & Beverage and General Manager in order to achieve the outlet’s profitability: guidance, training, coaching.
To ensure that billing is accurate.
To approve all store requisitions and ensures that items are kept at appropriate par level.
To maximise average checks through up-selling and incentive programmes, set by the company.
To monitor all F&B costs by continuous presence in the outlets and take immediate corrective action when needed or reporting the issue to the Director of Food & Beverage.
To fully assist with the operating equipment (F&B and linen) and beverage inventories.
To suggest any necessary corrective action with regards to costs.
To ensure that the outlet is locked and safe when not in operation.

To contribute positively and providing both guests and fellow team-members with courteous, hassle-free service.
To be fully aware of the objectives of the property and the department
To keep excellent relationships with team, peers, and all other colleagues of the resort.
To report training needs to both the Learning & Development Manager and the General Manager.
To attend and actively participate in training sessions
To ensure punctuality, excellent grooming and hygiene.
To attend daily operations briefing with direct reports/supervisors.
To be aware of the F&B Department objectives
To promote team member motivation.

To ensure that all outlet team members are aware of the Department Objectives and Outlet standards
To provide direction and support to the team on a daily basis.
To develop all team members of the department with appropriate training and coaching.
To ensure that training needs are identified, addressed, and skills training conducted on a regular basis.
To ensure punctuality, and the highest standards of grooming and hygiene for all team members of the outlet.
To conduct performance reviews for captains, waiters and hosts/hostesses at least once a year.
To assign responsibilities to team members, provide appropriate guidance, coaching and support, and to check their performance periodically.
To ensure that the outlet is manned at an appropriate level in order to deliver standards at all times.
To conduct a daily briefing for the team on a daily basis.
To monitor vacation/leaves for the outlet through careful planning, ahead of time.
To execute all F&B activities and promotions according to guidelines given by the Director of Food & Beverage and in line with Brand standards.

To contribute ideas and suggestions to enhance the procedures in the Resort.
To keep updated on changes to other areas of resort product and sharing such information with your team and department on an ongoing basis.
To maintain excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation.
To comply with Resort Safety & Environment policies, initiatives and legislation.
To abide by all Work Place Health, Safety and Hygiene regulations at all times.
To abide by the guidelines set out in the Employee Handbook.
To carry out any other duties as directed by the department or the Resort General Manager.
To meet and attend to customer complaints satisfactorily.
To carry out on-the-job training to ensure subordinate staff can carry out their duties effectively.
To attend meetings and training courses as required.
To actively participate in Human Resources, Learning and Development initiatives that will help the Resort to deliver higher levels of service to our guests and our compliance to good health and safety practices at the workplace.
To support by assisting with on-the-job training and orientation of new team members/trainees and other reasonable requests in order to improve the performance and service standards of our team.
As a member of the leadership team, to coach, support and develop his/her team members, wherever required. This is in conjunction to promote opportunities for development and towards future success of our resort & the company.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.