OVERVIEW/BASIC FUNCTION:
The Assistant Director of food and beverage must actively display leadership and guidance to the catering and to the division when dealing with all aspects of guest contact activities and both service and quality product delivery to customers. To provide supervision of the catering team to ensure that there is efficient, systematic, organized and creative planning and preparation of events by maintaining a close working relationship with clients. Be responsible for direct sales solicitation on specific international geographic markets and local accounts for group business, conventions, luncheon, dinner events and associations. Report daily to the Director of Food and Beverage. Ensure that budgeted revenues are achieved through the highest standard of quality and service.
RESPONSIBILITIES:
• To ensure prompt, efficient and courteous service, to monitor and analyze levels of guest satisfaction, to
exceed guest satisfaction & to maximize return guests
• To set and maintain service standards, to lead the team, to motivate associates to coach, counsel, discipline
associates, to determine priorities, set goals, and follow up, to monitor attendance, shift rosters, to participate
in selection of staff, to conduct performance appraisals, to identify and analyze problems and develops
solutions
• To conduct orientation & induction of associates, annual Training plan, to conduct technical job knowledge
Training
• To attend Dept. Meetings, to conduct daily briefings, to provide feedback to management
• To monitor and control productivity, to practice cost containment, to prepare accurate monthly forecasts of
covers, revenue, and expenses, GOP, to prepare budgets for operating equipment, CAPEX.
• To monitors grooming & appearance standards of associates.
• To ensure effective up selling, optimizes opportunities for marketing the outlets, conducts sales calls, control
quality of merchandising displays, to provide ongoing guidance and support for all departmental staff in the
day-to-day planning and execution of assigned tasks, to assist Director of Food and Beverage in controlling
and analyzing on an on-going basis for the following:
a. To ensure quality levels of product and service, guest satisfaction, merchandising and marketing operating
b. costs.
c. To ensure optimum performance in specific areas as assigned in the above areas
d. To establish good relationship with associates.
e. To respect and treat associates fairly.
• To handle, under the guidance of the Director of Food and Beverage, responsibilities such as hiring specific
levels of associates, associate orientation, job performance appraisal, coaching to ensure appropriate staffing
and productivity.
• To have a thorough knowledge of the market situation in terms of business mix of competing hotels, their
pricing structures, sales strategies, future hotel planning.
• To liaise with the Director of Food and Beverage, as regards to F&B pricing, granting of F&B related
concessions and menu planning as dictated by existing market trends.
• To provide input in relations to decorations and theme ideas to continuously enhance the execution of
events.
• To monitor the assignment of function room space for catering events, both tentative and definite, and
ensure that information is accurate, complete and up-dated.
• To conduct a monthly and quarterly review and up-date function space bookings related to catering events in
coordination with concerned staff.
• To monitor tentative bookings placed by all sales staff and regularly check on developments of its status
• To assist the Director of Food and Beverage in the compilation of new menus and beverage lists.
• To oversee the preparations, presentations and service of all Food and Beverage products to ensure highest
standard of quality at all times.
• To assist the Director of Food and Beverage in all administrative duties, including, but not limited to:
Departmental Checklists, Departmental Reports
• To assist in the preparation of the hotel’s strategy plan, marketing plan, goals program and budgeting for the
Catering & Convention Department.
• To inform the Director of Food and Beverage on a daily basis of all relevant information in operational and
personal matters, including information, which does not require his/her action.
• To up-date and maximize usage of Sales and Catering programme and subsequent up-dates to software in
coordination with the Director of Sales & Marketing and EDP.
• To attend and contribute to the weekly Food and Beverage meeting.
• To assume the responsibilities of the Director of Food and Beverage in his absence.
• To perform related duties and special projects as assigned by the Director of Food and Beverage.
• To maintain and comply with brand and LQA standards
• To continuously support direct supervisor assuring service complies with Brand and LQA standards
• To assure the knowledge of both brand and LQA standards
• Take ownership to represent the brand by applying brands standards at every occasion
• All other duties as required.
QUALIFICATIONS:
• Experience: Minimum five years’ experience in a similar capacity for a luxury or ultra-
luxury property.
• Education: College degree or equivalent work experience.
• General Skills: Must be able to perform job functions with attention to detail, speed and
accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Prior heavy exposure to banquets, room service and dining room
operations; thorough knowledge of first class food and beverage operations; thorough knowledge of imported and domestic wines; thorough knowledge of budgeting; ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards; ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team; ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct associates and managers to meet desired ends; ability to add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times; ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings.
• Language: Required to speak, read and write English, with fluency in other languages
preferred.
• Physical Requirements: Must be able to exert physical effort, endure various physical movements
throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Licenses & Certifications: None required.
