Assistant F&B Service Manager

DUTIES AND RESPOSIBILITIES

KRA- Operations

Help manage the restaurant, bar, and kitchen to ensure everything runs efficiently and meets high quality standards.

KRA-Support Menu Development

Work with the F&B Manager to create exciting food and beverage menus that delight guests.

KRA- Quality Control

Check that all food and drinks are of the best quality and presentation while adhering to HACCP guidelines.

KRA- Training

Help train team members and keep them motivated to deliver outstanding service

KRA- Manage Inventory

Track supplies and assist in ordering what’s needed to keep the restaurant, bar, and kitchen fully stocked.

KRA- Engage with Guest

Interact with customers to gather their feedback and ensure they have a wonderful dining experience.

KRA- Help Plan Events

Assist in organizing special food and beverage events that attract guests and enhance their overall experience.

KRA- Support Financial Tasks

Help monitor costs and assist in budgeting to maintain profitability within the F&B department.

Perform any cognate duties as may be required by supervisor and the management.

QUALIFICATIONS

Minimum experience requirements

• Previous experience in food and beverage service roles, with at least 2-3 years in a supervisory capacity preferred.

Minimum education requirements

• High school diploma or equivalent; a degree in hospitality management or a related field is a plus.

Required
skills

• Team Player: Ability to work well with the F&B Manager and other staff members in the restaurant, bar, and kitchen.
• Strong Communication: Good at talking with guests and team members to understand their needs and provide assistance.
• Organizational Skills: Ability to keep things organized and manage time effectively in a busy environment.
• Problem Solver: Quick thinking to resolve any issues that arise during service.
• Attention to Detail: Careful about maintaining the quality of food and drinks served to guests.
• Basic Beverage Knowledge: Understanding of wines, cocktails, and other drinks to help guests make choices.
• Flexibility: Willing to adapt to changes and help out wherever needed in the restaurant, bar, and kitchen.