Assistant Manager-Food & Beverage at Marriott International

JOB SUMMARY

• Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Assisting in Food and Beverage Operations

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Uses coaching skills throughout the property.
• Demonstrates self confidence, energy and enthusiasm.
• Motivates and encourages staff to solve guest and employee related concerns.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Follows up to ensure complaints have been addressed to the guest's satisfaction.
• Develops a relationship with all guests to build repeated clientele internally and externally.

Additional Responsibilities as Assigned

• Complies with all corporate accounting procedures.
• Assists GM as needed with annual Quality audit.
• The acquisition and maintenance of GUESTS
• Drive the broader goals of the Hotel, in terms of the Food & Beverage department, by planning and achieving objectives.
• Managing effective operations of all F&B areas (restaurant, bar, room service, kitchen, conference & events and social spaces)
• Managing of daily food and beverage cost of sales, proactive action on variances and achieving acceptable margins.
• Ensuring that the required F&B procedures, operational and administrative systems and controls are in place.
• Daily / weekly and monthly stock takes to be conducted of food, beverages, consumables and operation equipment and compiling of trading summaries and variance reports
• Overseeing and assisting with daily, weekly and monthly beverage, paper supplies and operating equipment stock takes.
• Regular operating stock and operating equipment stocks are conducted and variance reports reconciled.
• Interacting with GUESTS to receive valuable feedback and thus being a salesperson, researcher and problem solver.
• Ensuring GUEST comment results meet and exceed set targets
• Safe and proper control/usage/maintenance of all F&B equipment.
• Ensuring that the cleanliness and hygiene of all F&B areas are of the highest standard
• Forecasting volumes of business to maintain sufficient stock levels and schedule STAFF to meet operational requirements within budgeted parameters.
• Adherence to labour laws, application of discipline, grievance handling and employee communications.
• Facilitate the development of STAFF through the training plan in line with the Hotel’s standard
• Implementation and maintenance of the F&B marketing plan including the F&B database printed marketing material, social media, online advertising and any other F&B marketing opportunities.
• Following and implementation of latest trends.
• Manager-on-duty shifts, which include over-seeing of other departments
• Assist the General Manager, Food and Beverage Manager, Executive Chef and Banqueting Manager to drive the department and hotels strategies.

Experience and Qualifications

• Grade 12 (Matric or equivalent), formal hotel management qualification and at least 2 years’ experience in the same or a similar position.
• Exceptional computer literacy with special focus on POS, Opera, Microsoft Excel, Word and Outlook
• Excellent communication skills in English, written, verbal and telephone etiquette
• Fully literate and numerate (able to perform relative calculations, statistics and be able to interpret / compile accounts and financial statements / budgets / forecasts / trading summaries / reports / invoices)
• A high level of leadership and motivational skills
• Must be GUEST service driven, dynamic and resourceful, extremely passionate for this industry, a TEAM player with a positive & JUICED attitude
• Must be able to maintain physical stamina to personally supervise all areas of responsibility
• Flexibility to work shifts: morning, evening and late shifts
• Time and resource management, planning and organizational skills are essential
• Assertiveness, patience, self-disciplined & attention to detail
• Ability to work accurately under pressure
• Have a vast knowledge regarding food safety and general hygiene
• High value placed on integrity & reliability (be able to work with money)
• Valid driver’s license and own transportation will be a distinct advantage
• Well groomed, presentable and professional manner
• Creative flair with the ability to think out of the box
• TEAM player with a positive attitude.