Reports to: Director of Culinary Experiences
Functions:
- Adhere strictly to state regulations regarding the sale of alcoholic beverages, particularly those related to serving minors, and intoxicated individuals, and preventing drunk driving.
- Deliver all orders promptly and courteously, while maintaining a positive image for each guest.
- Ensure smooth daily operations and address any issues that arise.
- Verify the accuracy of scheduled inventories for food, beverages, tableware, glassware, silverware, and linens.
- Review and approve all food and beverage bills, ensuring correct coding and timely submission to the Accounting Office.
- Manage PEOs (Purchase Order Execution) accurately and efficiently in collaboration with appropriate trading partners.
- Ensure that revenues and costs remain within budgeted limits.
- Analyze sales data, address any discrepancies with accounting, track revenue against budget, and monitor labor and costs.
- Assist the F&B Director in creating and reviewing staff schedules that align with anticipated business demands.
- Conduct pre-shift meetings as the manager on duty.
- Monitor and enforce compliance with service standards, F&B operations, and staff performance, rectifying any deficiencies with the respective personnel.
- Inspect the cleanliness and orderliness of all areas within the A&B environment, directing staff to rectify any deficiencies.
- Thoroughly review all reservations, identify VIPs and special requests, and ensure that staff members are informed.
- Possess comprehensive knowledge of resort services, features, local attractions, and activities to provide accurate responses to guest inquiries.
- Handle and resolve customer complaints, ensuring customer satisfaction.
- Monitor customer reactions and regularly consult with service personnel to ensure high levels of customer satisfaction.
- Lead regular staff meetings on a daily, weekly, and monthly basis.
- Foster and promote a cooperative work environment that maximizes productivity and boosts team morale.
Minimum qualifications:
- Minimum of two years of experience as an Assistant Director of Food and Beverage or Banquet Manager, with a preference for experience at a Forbes 5-Star resort.
- Proficiency in adhering to health and safety regulations.
- Possession of a valid Food Handling Certificate.
- Experience in performing administrative duties such as reporting, budgeting, and project management.
- Familiarity with the local geography, competitors, and current business trends.
- Strong communication skills to effectively interact with customers, management, and colleagues.
Preferred qualifications:
- Previous experience working in a luxury chain with a 5-star rating.
