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Assistant Food and Beverage Manager Job Opportunity at Park Hyatt Zanzibar

by Udahiliportal
December 31, 2019 - Updated on January 11, 2020
Reading Time: 4min read
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Assistant Food and Beverage Manager Job Opportunity at Park Hyatt Zanzibar

Assistant Food and Beverage Manager 

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Summary

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The Management of Park Hyatt Zanzibar is looking for Assistant Food and Beverage Manager to join the team and perform the below responsibilities.

Main Duties:

Administration

  • To assist in the revision and updating of the Outlet’s Departmental Operations Manuals.
  • To attend weekly Food and Beverage and Department Head Meetings in absence of Outlet Service Manager, as scheduled.
  • To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
  • To maintain and utilize other departmental and employee communications channels, e.g. notice boards, log books, handover reports, etc.
  • To provide the Materials Management Department with detailed product specifications for items used in Dining Room.

Customer Service

  • To ensure that all employees deliver the brand promise and provide exceptional guest service at all times.
  • To ensure that employees also provide excellent service to internal customers.
  • To perform all duties and tasks accordingly to the established Task List
  • To be fully conversant with all services and facilities offered by the hotel.
  • To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily and guest profiles are being updated.
  • To build long lasting guest relationships by being highly responsive and accommodating to requests and proactively anticipating needs to exceed guest expectations.

Financial

  • To ensure that the monthly forecasted food and beverage revenues are achieved.
  • To proactively manage all costs.
  • To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling in order to meet the financial goals as well as the expectations of the guests.
  • To assist in the maintenance of the point-of-sales system.
  • To ensure that all sales are properly recorded, following prescribed procedures for issuing, voiding or correcting checks.
  • To oversee the proper use and security of bartender/waiter/waitress floats.
  • To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.

Marketing

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  • To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that Dining Room’s own operations remain competitive and cutting edge.
  • To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
  • To assist in the implementation of marketing programmers, including frequent-dining programmers (where relevant).

Operational

  • To be familiar with all food and beverage items on the menu.
  • To have the ability to recommend Food & Beverage combinations and upselling alternative to guests.
  • To ensure the service standards are respected, overseeing the consistent application of the service standards and training the employees as necessary.
  • To monitor operation at all times, assisting and making adjustments where necessary.
  • To liaise with the Kitchen on daily operation and quality.
  • To ensure that all company minimum brand standards and operational standards have been implemented and are being consistently followed.
  • To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
  • To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • To make sure that employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
  • To taste and monitor the food products served, providing feedback where appropriate.
  • To work closely with the Stewarding Manager to ensure that operating equipment is cared for to maximize its useful life and to minimize breakage.
  • To work with Engineering and Housekeeping Manager to ensure that the outlet is clean, properly maintained and cared for.

Personnel

  • To assist in the recruitment and selection of employees. To follow hotel guidelines when recruiting and use a competency-based approach to selecting employees.
  • To oversee the punctuality and appearance of employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
  • To maximize the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
  • To assist in conducting annual Performance Development Discussions with employees.
  • To implement effective training programmers for employees in coordination with the Outlet Service Manager, Training Manager and Departmental Trainers.
  • To assist in preparing and posting weekly work schedules for outlet employees, making sure that they reflect business needs and other key performance indicators.
  • To encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
  • To support the implementation of The People Brand, demonstrating and reinforcing Hyatt’s Mission and Values.
  • To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
  • To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
  • To feedback the results of the Employee Engagement Survey and to ensure that the relevant changes are implemented.

Qualifications

The candidate should have the below Qualifications

  • Minimum of 2+ years as F&B Management preferred
  • Wine/beverage knowledge in an upscale environment preferred
  • Ideal applicant should have strong organizational skills, ability to work with flexible work schedule, be a team player and a dynamic leader

 

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