Job ref no.: A-48223 (CT3118290-01#8891)

Assistant Director of Food & Beverage

AMAC Human Resources Consultants

Negotiable Per Month

Assistant Director of Food & Beverage

  • Degree holder in Hospitality or Business Management
  • 10 years management experience in the Food and Beverage Operations within a reputable Club or Hotel
  • Professional qualification: Professional training in Service Excellence and/or Hospitality Studies
  • Knowledge of principles and processes for providing customer and personal services
  • Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and thereporting of financial data
  • The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems
  • Determining how money will be spent to get the work done, and accounting for these expenditures
  • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources
  • Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans
  • Aligning individual and team actions with strategies and plans to drive business results
  • Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards
  • Obtaining and seeing to the appropriate use of equipment, facilities and materials needed to do certain work
  • Team player with good leadership and communication skills
  • Strategic, result driven with strong business and marketing concept
  • International exposure a definite asset
  • Critical thinking skills
  • Ability to influence and lead change
  • Ability to engage with staff and infect change

Job Duities:
  • Responsible for the daily operations, service delivery and management of all Restaurants, Bars and Banquet Facilities throughout the Club
  • Lead the Club Food and Beverage Service team to provide the highest standard of personalized service to our Members, including but not limited; recommendations on food and wine, responding to members' requests, comments and suggestions
  • Work closely with the Culinary Management Team on food promotions and menu planning
  • Responsible in developing and executing plans to continually improve member and employee satisfaction and maximize the financial performance
  • Manage Day-to-Day Operations
  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Facilitate pre-meal briefings with the Chef and Restaurant and BanquetManagers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes
  • Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
  • Order and purchase equipment and supplies
  • Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites
  • Inform and/or update the Senior Manager, peers and subordinates on relevant information in a timely manner 
  • Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Analyse information/data and evaluating results to choose the best solution and solve problems
  • Develop and Maintain Budgets
  • Manage department's controllable expenses to achieve or exceed budgeted goals
  • Understand the impact of department's operation on the overall property financial goals
  • Lead the Food and Beverage Team
  • Lead and execute on continuous service improvement to highest level
  • Establish challenging, realistic and obtainable goals to guide operation and performance
  • Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making demonstrates honesty/integrity; leads by example
  • Encourage and build mutual trust, respect, and cooperation among team members 
  • Achieves and exceeds goals including performance goals, budget goalsteam goals, etc
  • Serve as a role model to demonstrate appropriate behaviors
  • Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc 
  • Identify the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills example of excellent member service, and creates a positive atmosphere for member relations
  • Display leadership in member hospitality, exemplifies excellent member service and creates a positive atmosphere for member relations
  • Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management
  • Ensure compliance with food handling and sanitation standards
  • Ensure staff understands all applicable liquor laws
  • Establish guidelines for customer service so employees understand expectations and parameters
  • Ensure Exceptional Customer Service
  • Provide world-class services that are above and beyond member expectations
  • Improve service by communicating and training staff to understand member needs, providing guidance, feedback, and offer coaching when needed
  • Estimate cost and benefit ratio, maintaining balance between profit and service satisfaction
  • Empower employees to provide excellent customer service
  • Incorporate member satisfaction as a component of departmental meetings with a focus on continuous improvement
  • Interact with members to obtain feedback on product quality and service levels 
  • Meet with members on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
  • Respond effectively to member problems and handles complaints
  • Review member satisfaction feedback with employees to develop appropriate corrective action
  • Manage and Conduct Human Resource Activities
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Ensure that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns
  • Administer the performance appraisal process for direct report managers
  • Communicate performance expectations in accordance with job descriptions for each position and monitors progress
  • Ensure employees are treated fairly and equitably
  • Ensure property policies are administered fairly and consistently
  • Interview and hire, management and hourly employees with the appropriate skills to meet the business needs of the operation
  • Observe service behaviors of employees and provides feedback to individuals and or managers
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More job information
Job ref no. A-48223 (CT3118290-01#8891)
  • N/A
Job Function
Employment Term
  • Permanent
  • Full-time
  • 10 years - 15 years
Career Level
  • Senior management level
  • Degree