Assistant F&B Manager

Responsibilities: • To assist the DFB or FBM in all of his responsibilities, and to assist in any of the outlets or banquets when necessary. • The AFBM performs his duties within the framework defined by FBM, the hotel's Policies & Procedures and following the country's laws and regulations in coordination with the FBM and Restaurant Manager, Bar Manager. • He/she will ensure the smooth running of the following F&B outlets. • Restaurant, Poolside, Sky bar, and Room Service • Banqueting and Event • Maintaining F&B records & forms as prescribed by the hotel policies & procedures, • Planning ahead duties, events, projects to ensure that all-dead line be met on time (being proactive and not reactive). • Ensuring that he schedules himself to be available and on duty during peak period (frequently opening & closing the operation in rotation with DFB or FBM). • Attending various F&B meetings such as F&B department meeting, Banquet meeting, Restaurant meeting etc. • To assist FBM in the preparation of the annual budget. • To monitor all costs and recommend measures to control them. • To assist FBM in ensuring that each outlet and banquet are individually profitable. • To assist FBM in ensuring that all company and hotel policies & procedures and minimum standards are being properly set and adhered too. • To assist FBM in monitoring service and F&B standards. • To work closely with the Restaurant Managers, Bar Manager and to take corrective action when necessary. • To carry on special projects assigned by FBM. • To assist in management of Restaurant, Bar and Banquet or Event when necessary. • To keep an updated monthly attendance sheet of all Restaurant Managers, Assistant Restaurant Managers and other F&B section heads. • To check each F&B departmental employees schedule and make necessary changes according to the volume of business. • To personally and frequently verify that guests in F&B outlets are receiving the best possible service. • With FBM, to spend time in the various outlets during peak periods to ensure that the operation is managed well by his outlet team. • To frequently verify that only fresh products are used in food preparation. • Work closely with Sous Chef to ensure consistency of food quality & presentation. • To ensure that special set up (promotions etc.) be installed in POS • To assist the DFB or FBM in the preparation of the F&B marketing plan. • To handle complaints and guests’ suggestions by using the proper channel of delegation. • To assist in training and developing Restaurant Managers so that they are able to operate independently within their own profit center. • To assist each section head in planning & implementing effective training program for their respective employees in co-ordination with the Training Manager. • To ensure that the F&B team project professionalism and that employees are well groomed and wear impeccable uniforms at all time. • To ensure that the establishment of schedules for the F&B staff is done in an equitable manner and according to the labor law. • To ensure in co-ordination with each Restaurant Manager and / or section heads that a proper vacation and leave plan is followed and adhered to. • The AFBM is directly responsible to FBM. He maintains good working relationships with all employees in F&B department and with other department heads. • He maintains and develops external contacts with suppliers and other companies related to the hotel activities. • The ASFBM replaces the FBM in his absence and can assume other responsibilities if so required by the management. • Any information related to the F&B operation and not mentioned in these listing remains under the sole responsibility of the FBM. • Caravan Hotel to assign any other working area to the employee within the hotel, without changing the contract. In addition, this job description can be altered, shortened, extended, or supplemented at any time.
Requirements: • Bachelor’s degree in hospitality management, culinary arts, or a related filed • 3-5 years of experience in a restaurant, hotel, or hospitality F&B setting • Strong leadership and team management skills • Comprehensive knowledge of food and beverage operations, including menu planning, inventory control, and cost management • Excellent customer service orientation and ability to handle guest relations effectively • Skilled in inventor management, purchasing, and vendor/supplier negotiations • Effective communication, problem-solving, and decision-making abilities • Adaptability to work flexible hours, including evenings, weekends, and holidays

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