Assistant Manager

Role and Responsibilities : 1. Responsible for overseeing the operational aspects of food and beverage department to meet budgeted revenue & expenditure. 2. Should have good & proven customer service, problem solving, leadership, Organizational and Managerial skills. 3. Should have good proven exposure in operating F&B Outlets like multi Cuisine Restaurant, Lounge Bar & Banquet. Exposure in handling MICE segment is mandatory. 4. Knowledge of business and management principles involved in strategic planning, resource allocation, human resource Modeling, leadership technique and coordination of people and resource during large events. 5. Establish targets, KPI’s, schedules, policies and procedures 6. Understands that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are ability utilization and achievement. 7. Ensure that all standards operating procedures for revenue and cost control are consistently utilized 8. Reach out to Corporates to drive F&B Sales. 9. Focus / plan to attract walk-in guests to restaurant to increase F&B Sales. 10. Work towards highest levels of customer satisfaction as indicated through feedbacks. Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service. Overseeing bookings for banquets. 11. Leading F&B team by attracting, recruiting, training and appraising talented personnel. 12. Co-ordination with Executive Chef to design exceptional menus, and continuously make necessary improvements in Restaurant, Banquet and Bar Menu. 13. Plan for Food festivals along with Executive chef to add newness to the menu 14. Good knowledge in inventory management, MIS, monthly reports. Requirements and skills 1. Proven experience of 8-12 yrs into hotel industry with 3-4 yrs as a F&B Manager. 2. Working knowledge of various computer software programs (MS Office & Excel, restaurant management software, POS) 3. Ability to spot and resolve problems efficiently 4. Mastery in delegating multiple tasks 5. Communication and leadership skills 6. Up to date with food and beverages trends and best practices 7. Proficient with Bar know how and cocktails 8. Ability to manage personnel and meet financial targets 9. Guest-oriented and service-minded 10. Culinary school diploma or degree in food service management or related field