Assistant Food&Beverage Manager

Job description

Assistant Food&Beverage Manager 

Integrated Facilities Management

DUTIES & RESPONSIBILITIES

Establish and enforce nutritional standards for dining establishments based on accepted industry standards.

Review & plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.

Investigate and resolve complaints regarding food quality, service, or special events catering.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity prior to beginning of food service.

Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control for food preparation & service area.

Establish standards for generating customer feedbacks.

Maintain food and equipment inventories, and keep inventory records.

Record the number, type, and cost of items sold in order to determine which items may be unpopular or less preferred.

Review work procedures and operational processes of the catering vendor in order to determine ways to improve service, performance, and/or safety.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients

Reviews food production schedules and catering events to determine variety and quantity of foods to prepare.

Reviews scheduled catering event requests weekly and process them with help of the catering vendor.

Develops and implements systems and processes to establish and maintain records for the cafeteria operation and conduct hygiene audits internally & with help of external agency.

Performs miscellaneous job-related duties as assigned.

EMPLOYEE SPECIFICATIONS

Ability to communicate effectively, both orally and in writing.

Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.

Records maintenance and report generation skills.

Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.

Skill in the use of computers, Windows-based operating environment.

Ability to foster a cooperative work environment.

Employee development and performance management skills.

Knowledge of supplies, equipment, and/or services ordering and inventory control.

Ability to analyze event requests and to assess catering product and equipment requirements

Vendor Management Skills

KEY PERFORMANCE

MEASURES

Cafeteria & Kitchen Operations

Client Satisfaction Review

Catering Feedback Analysis

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