Assistant Manager- Food

Key Responsibilities:

1. Event Planning and Coordination:

   • Work with event planners and clients to understand the specific requirements of each event and ensure that food and beverage services align with their needs.
   • Assist in creating and customizing event menus, including dietary accommodations and special requests.
   • Coordinate with the kitchen and service team to plan and execute banquet-style meals, buffets, plated dinners, and cocktail receptions.
   • Oversee event setups to ensure proper presentation and adherence to the event's theme or specifications.

2. Team Leadership and Staff Management:

   • Lead, train, and supervise the banquet staff, including servers, bartenders, and event assistants.
   • Create and manage staff schedules to ensure appropriate coverage during events.
   • Conduct performance evaluations, provide feedback, and develop training programs to improve service quality.
   • Foster a positive work environment that promotes teamwork, professionalism, and high service standards.

3. Guest Service Excellence:

   • Ensure that all banquet services are executed with the highest level of guest service and satisfaction.
   • Address any guest concerns or issues promptly and professionally, ensuring a positive outcome.
   • Monitor service during events to ensure that food and beverage is served at the correct temperature and that guests' needs are being met.

4. Budgeting and Financial Management:

   • Assist in developing the food and beverage budget for events and banquets.
   • Monitor departmental expenses to ensure that event costs remain within budget.
   • Analyze financial performance and implement strategies for cost control and revenue growth.
   • Work with the sales team to develop pricing and package options for banquet services.

5. Quality Control and Food Safety:

   • Work with the kitchen and culinary team to ensure the quality of food meets hotel standards and guest expectations.
   • Ensure compliance with food safety regulations and health department guidelines.
   • Conduct regular quality checks of food and beverage products before and during events.

6. Inventory and Supply Management:

   • Manage inventory of food, beverages, and banquet supplies, ensuring that there is adequate stock for events.
   • Work with suppliers to order food and beverage items as needed and ensure timely delivery.
   • Keep track of waste and implement strategies to minimize excess and improve resource efficiency.

7. Collaboration with Other Departments:

   • Work closely with the sales and marketing teams to promote banquet services and increase bookings.
   • Collaborate with the front desk and concierge teams to coordinate guest reservations and event bookings.
   • Liaise with the maintenance and housekeeping teams to ensure that banquet areas are clean and prepared for events.

8. Event Setup and Execution:

   • Oversee the setup and decoration of banquet spaces, ensuring that table arrangements, linens, centerpieces, and AV equipment are in place.
   • Ensure that all equipments are prepared and functioning properly.
   • Supervise event service, including food and beverage delivery, clearing of plates, and maintaining cleanliness throughout the event.

9. Training and Development:

   • Train staff on proper food handling, service techniques, and hotel procedures to maintain consistency in service delivery.
   • Organize regular training sessions and workshops to enhance staff skills and ensure high standards are met.

10. Reporting and Documentation:

    • Maintain records related to event bookings, food and beverage costs, and service reports.
    • Prepare and submit regular reports on department performance, budget status, and guest feedback to senior management.