Assistant Food & Beverages Manager

Job description

Assistant  Food & Beverages Manager

Integrated Facilities Management ​

What this job involves

To Manage the Vendor (Catering Contractor) resources in order to attract, retain and motivate the employees; train, develop, empower, coach and council to create consistency in service.

To provide comprehensive management of services covering all facility services to the client, with a focus on continuous improvement. 

To achieve financial and other targets established by both the Senior Facilities Manager and Assistant Facilities Manager.

Achievement of the Key Performance Indicators and Service Level Agreement targets.

Sets stretch targets for team to achieve maximum team performance

Is able to make difficult decisions and resolve problems or improve operations.

Actively searches out opportunities to achieve best results

Promotes open, constructive and collaborative relations with superiors, subordinates, peers and clients.

Gains respect of Jones Lang LaSalle people, clients, and where appropriate, with the broader business community.

         

·  Responsible for the management and supervision of the Cafeteria, bar (if provided) and galley plus all F & B related areas.
·  Ensure high standard of food quality and service, safe handling of food supplies, etc.
·  Ensure raw Materials i.e., perishables and non perishables to be checked at the entry point itself to maintain the quality & consistency end product
·  Proper storage or stacking of Material in the earmarked area of the Kitchen.
·  Complete stock in place – this according to the FIFO system (First In First Out)
·  Ensure proper sorting of the Material has to take place before commencing the cooking operations.

·  Ensure Food Pick up timings should be clearly adhered to for all the sessions.

·  Ensuring availability of all Food items during the session as per the agreed Menu & time for the day.

·  Generating random Food Quality Audit Reports from different Lab’s (Authorised)

·  Ensure all the furniture (Tables, Chairs, sofas etc.,) should be repeatedly cleaned during all the sessions, proper alignment of all Cafeteria Furniture all the time.

·  Ensure proper cleaning of all Rest Rooms, Hand wash areas, Kitchen area, drain clearance, availability of water in all the taps. (Cafeteria premises)

·  Ensure availability of Water Dispensers and its functionality, Water bubbles, Paper Glasses, Clean Dustbins and regularly emptied.

·  Ensuring all floor areas, Baine Marie, serving area, Food Counters, Juice stalls, Bakery counter, Frankie Counter, MRP Counter, Chat Counter, Corn Counter and any other counter should be kept clean and should be always presentable.

·  Ensure all the wet and dry garbage to be safely disposed in to the Cold Storage. Cold Storage room to be kept clean and hygienic and the surrounding areas should not have spillage or the entire area clean and dry round the clock

·  Ensure Garbage vendor reports daily thrice to clear the Garbage in the Cold Storage room. (Once in the morning between 5 am to 6 am, second time between 1500 hrs to 1600 hrs and lastly in the night between 2100 hrs to 2200 hrs).

·  Garbage vendor to be briefed to dispose of the Garbage in safe disposal areas earmarked by Pollution Control Board and also during transit in his vehicle,.

·  Garbage vehicle should be totally enclosed to avoid any spillage.

·  Ensure all Catering Vendors carry valid Pollution Certificate for their vehicles

·  Ensure to submit the monthly planner (menu) by the 15th, the draft Menu is sent the Client for approval.

·  Ensure to conduct the menu review with the Client Team, Catering Vendor and the FM Team for the finalization

·  Ensure every day, every meal has to be checked whether it is as per the Finalized/Approved Menu and the quality.

·  Monthly Food Festival with the theme and décor will be organized as per Client request and as per the approved cost implications.

·  Ensure to have valid FDA Licence availability in the premises from the Catering Vendor

·  Ensure monthly water analysis is carried out by the FM Team at Client cost.

·  Ensure to conduct every month Cafeteria Committee meeting on a date decided by the Client Team. Agenda should cover aspects related to Hygiene, Food Quality and Quantity, Service Levels, etc., accordingly measures adopted to achieve Employee satisfaction.       

·  Ensure to have effective employee satisfaction/feedback system in place.

·  Ensure to maintain Incident/Accident reports prepared immediately and the same needs to be intimated to Client Team as well as FM.

·  Mishandling of any Equipment by Catering Vendor and addressing the same to make it operational/functional.

·  Maintaining the data provided by the Client.
·  Process outlined for Menu cards should be adhered to.
·  Implement and regularly quality review the Third Party Service Level Agreements to ensure business needs are met.
Define, agree, implement and measure Key Performance Indicators of the Third Party Service Providers including

·  Ensuring the quality support & planning for all crisis management and business continuity.

·  Manage all Health and Safety issues and actively participate in Health and Safety reviews

·  Ensure to keep the food samples for at least 72 hrs in our handover & proper storage.

·  Ensure the vendor submits the invoices & all other cost implication before specified date by the client finance team.

Reports:

·  Sales report   - D
·  Incident Reports - D
·  Training Tracker - W
·  Food Audit Report - F
·  Inventory Report - M
·  Breakage Report - D
·  Food Wastage Report - D
·  Equipment report – W

D – Daily, W – Weekly, F – Fortnight, M – Monthly.

Sound like you? To apply, you need to be:

·  Experience in Facilities Management is required.
·  Strong Customer Service focus
·  Excellent people skills and ability to interact with a wide range of client staff and demands
·  Knowledge of Occupational Safety requirements
·  Strong PC literacy and proven ability to manage daily activities using various systems.
·  Demonstrated experience with continuous improvement initiatives highly desirable
·  Demonstrated experience with client reporting and preparation of reports required.
·  Transparent stock inventory
·  Compliance with the Service Level Agreement established between Jones Lang LaSalle and Client
·  Achievement of savings initiatives as agreed with Client
·  Delivery of Agreed Initiatives
·  Achievement of service delivery goals as agreed

What we can do for you:

At JLL, we make sure that you become the best version of yourself by helping you realise your full potential in an entrepreneurial and inclusive work environment. We will empower your ambitions through our dedicated Total Rewards Program, competitive pay and benefits package.

Apply today!

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