Assistant F&B Manager

Job description

A Little Taste of Your Day-to-Day Every day is different, but you’ll mostly be: F&B Operations • Assist kitchen team and overseeing the day-to-day Food & Beverage operation. • Support operations across restaurants, bar, banquets and other F&B facilities as applicable. • Ensure all outlets operate efficiently and consistently. • Manage multiple operational priorities during busy periods. • Ensure adequate manpower and effective deployment of colleagues. • Monitor service standards and ensure IHG brand standards are consistently maintained. • Conduct regular outlet inspections. • Ensure opening and closing procedures are followed. • Support Kitchen team in achieving departmental objectives. Leadership, Coaching & Development • Direct, coach and develop a team of committed hospitality professionals. • Lead by example and create a positive service culture. • Conduct daily briefings and communicate business priorities. • Monitor colleague performance and productivity. • Provide coaching and constructive feedback. • Identify training and development opportunities. • Support performance management and colleague engagement. • Encourage teamwork and cross-functional cooperation. • Develop colleagues for future career opportunities. Guest & Corporate Experience • Deliver exceptional guest and corporate experiences by setting high service standards. • Look for new ways to exceed guest expectations. • Build strong relationships with guests and corporate clients. • Handle guest requests, feedback and complaints professionally. • Ensure effective service recovery. • Recognise VIPs, repeat guests and IHG One Rewards members. • Ensure special events, celebrations and corporate requirements are delivered successfully. • Monitor guest feedback and implement improvements. Food & Beverage Standards • Maintain high standards of food and beverage service. • Ensure food presentation, beverage quality and service delivery meet required standards. • Ensure responsible business practices are incorporated into daily operations. • Monitor cleanliness, hygiene and presentation of all F&B areas. • Ensure menus, promotions and pricing information are accurate. • Coordinate closely with Kitchen and Stewarding. • Ensure food and beverage SOPs are consistently followed. Revenue & Commercial Performance • Support the General Manager in achieving revenue targets. • Promote upselling and suggestive selling. • Encourage the team to maximise revenue opportunities. • Monitor average check and outlet performance. • Identify opportunities to improve revenue and profitability. • Support special promotions, events and F&B initiatives. • Monitor business levels and adjust manpower and operations accordingly. Budget & Cost Control • Work closely with the Finance team /Sales team/ Kitchen team/ General Manager to monitor departmental budgets. • Assist in setting, monitoring and refining F&B budgets. • Monitor food, beverage and labour costs. • Control wastage, breakage and pilferage. • Ensure appropriate portion control. • Monitor consumption and operating expenses. • Review outlet performance against budget. • Support forecasting based on occupancy and business levels. Inventory & Procurement • Monitor F&B inventory and operating supplies. • Ensure appropriate stock levels are maintained. • Support regular stock counts and reconciliation. • Monitor stock movement and consumption. • Minimise wastage and stock variance. • Coordinate with Stores, Purchasing, Finance and Kitchen. • Ensure proper receiving, storage and issuing procedures. • Support vendor performance monitoring. Food Safety, Hygiene & Compliance • Ensure compliance with applicable food safety and hygiene requirements. • Ensure colleagues follow safe food handling practices. • Monitor food storage and temperature controls. • Ensure personal hygiene and grooming standards are maintained. • Ensure cleaning and sanitation schedules are followed. • Ensure required certifications, permits and licences are maintained as applicable. • Educate colleagues on relevant health, safety and statutory requirements. • Support internal and external audits. Banquets & Events • Support the planning and execution of conferences, meetings, banquets and social events. • Coordinate with clients and internal departments to understand event requirements. • Ensure appropriate manpower and equipment are arranged. • Monitor food and beverage service during events. • Ensure setup, service and breakdown are completed as per standards. • Follow up on guest/client feedback after events. Sustainability & Responsible Business • Support IHG responsible business initiatives. • Reduce food and beverage wastage. • Monitor water and energy consumption. • Encourage responsible use of resources. • Promote waste segregation and recycling. • Reduce unnecessary use of disposables. • Train colleagues on sustainable F&B practices. Coordination With Other Departments Work closely with: • Kitchen – food quality, preparation and service timing. • Finance – budgets, revenue, costs and stock. • Front Office – guest preferences, VIPs, groups and special occasions. • Housekeeping – cleanliness and hygiene. • Engineering – equipment and maintenance. • HR – recruitment, training, engagement and performance. • Security – safety, incidents and emergency situations. Responsibilities For Holiday Inn Express Goa Morjim , support: • F&B opening action plans. • Recruitment and onboarding of F&B colleagues. • Development and implementation of SOPs. • Restaurant, bar and banquet setup. • Menu and service preparation. • Procurement of operating equipment and supplies. • Establishment of par stocks. • Vendor coordination. • Mock service and operational trials. • Staff training and service simulations. • Food safety and hygiene readiness. • Budget preparation and cost planning. • Coordination with Kitchen, Finance and