Assistant Food & Beverage Manager

Job description

Key tasks

Overview of duties
'• Ensures the high standard of services provided for guests and the attainment of the department's qualitative and quantitative targets
• Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field
• Manages and motivates the teams in order to improve sales and the quality of F&B services
• Improves the department's results by increasing sales and the productivity of F&B points of sale
• Leads and brings life to Mercure projects and identity features in the department (Echanson, service certification etc)'
Main responsibilities
Customer relations
'• Enhances guest satisfaction
• Handles guest comments and complaints, ensuring follow-up
• Develops close relationships with guests to encourage loyalty
• Ensures guests receive a warm and personalised welcome'
Professional techniques / Production
'• Organises and supervises the preparation of points of sale according to activity forecasts
• Ensures that reference standards are properly applied
• Checks that sales materials are well presented

• Sets prices and organises the work for the day in coordination with the Food & Beverage Operations Manager
Team management
'• Manage and values the differents food and beverage points of sale
• Make sure of the informations transmission in the concerned services
• Develops team spirit and motivation by creating a good working atmosphere
• Takes part in or validates recruitments
• Organises the welcome and integration of new employees
• Prepares or checks the work schedules, ensuring that they are consistent with activity forecasts
• Conducts annual performance appraisals and sets targets for the team
• Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up
• Helps employees improve their skills and provides support for career development
• Applies labour legislation '
Commercial / Sales
'• Develops excellent relations with guests
• Prepares the commercial action plan for the department and ensures implementation
• Sets daily sales targets for the team
• Analyses guests' comments and shares them with the team
• Launches and deploys marketing initiatives in the local area in order to increase revenue
• Works in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers
• Knows the market and customer expectations
• Keeps close track of what the competition is doing
• Uses sense of creativity and innovation to facilitate commercial operations'
Management and administration
• Ensures that management results are in line with the hotel's targets
• Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
• Adapts department organisation as required and manages headcount for optimum ''prime cost''
• Draws up, implements and ensures that internal checks are properly carried out
• Supervises purchasing for the restaurant and kitchen, manages stocks and checks that AccorShop purchasing targets are met as decided by the brand
• Ensures that the equipment and cultural assets of the department remain in good condition and working order
• Checks inventories that have been carried out
• Takes part in ''Debtor'' meetings and implements actions to recover debt'
Hygiene / Personal safety / Environment
'• Is responsible for keeping the equipment and furniture in good condition
• Ensures machinery works reliably and follows up any technical work
• Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected
• Sets up an action plan based on the hygiene analysis results and tracks implementation
• Applies and ensures application of the hotel's security regulations (in case of fire etc)
• Respects and ensures respect of the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc)
• Is responsible for the security of people and property in the area under his/her remit'

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Vocational education
Areas of study Hospitality
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

·  Excel
·  Power Point
·  HACCP
·  Micros
·  Opéra