Assistant Food & Beverage Manager - Protea Hotel by Marriott Fire & Ice Cape Town

JOB SUMMARY

Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction maintaining standards and meeting or exceeding financial goals.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 3 years experience in the food and beverage culinary or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management Hotel and Restaurant Management Hospitality Business Administration or related major; 2 yeas experience in the food and beverage culinary or related professional area.

CORE WORK ACTIVITIES

Assisting in Food and Beverage Operations

• Creates and nurtures a property environment that emphasizes motivation empowerment teamwork continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employees concerns.
• Uses coaching skills throughout the property.
• Demonstrates self confidence energy and enthusiasm.
• Motivates and encourages staff to solve guest and employee related concerns.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guests concerns.
• Understands the brands service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Follows up to ensure complaints have been addressed to the guests satisfaction.
• Develops a relationship with all guests to build repeated clientele internally and externally.

Additional Responsibilities as Assigned

• Complies with all corporate accounting procedures.
• Assists GM as needed with annual Quality audit.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Maintains performance level under pressure or when experiencing changes or challenges in the workplace.
• Communication-Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
• Problem Solving and Decision Making -Identifies and understands issues problems and opportunities; obtains and compares information from different sources to draw conclusions develop and evaluate alternatives and solutions solve problems and choose a course of action.
• Professional Demeanor- Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams -Actively participates as a member of a team to move the team toward the completion of goals.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates focuses and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing-Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness trust and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships- Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.
• Global Mindset-Supports employees and business partners with diverse styles abilities motivations and/or cultural perspectives; utilizes differences to drive innovation engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

• Organizational Capability- Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management- Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning- Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen -Understands and utilizes business information to manage everyday operations.
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
  • Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
  • Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
  • Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation quality assurance audit requirements merchandising food products inventory and supply storage and shift production.
  • Food and Beverage Sanitation -Knowledge of procedures and techniques for kitchen maintenance cleaning and use of sanitation systems; use of grease trap; trash compactor(s) Baler operation dish machines and other equipment. Knowledge of techniques for care and cleaning of silver stainless steel and dish machines.
  • Bar Concepts -Promotion of beer wine and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food beverage and design to maintain competitive.
  • Coffee and Tea Service - Knowledge of coffee and coffee equipment and procedures for brewing and preparing coffee and specialty drinks; understanding of coffee break standards and service.
  • Dining - Knowledge of procedures and techniques for seating guests; menu content and creation; MICROS system; taking dining and room service orders; doorknob menus; room service delivery etiquette safety and security; amenity process and delivery; food and beverage service standards service cart setup.
  • Restaurant/Event Room Operations - Knowledge of procedures for managing restaurant room set-up management of host/hostess station maintenance of fine silver setting tables break down of room management of coat check management of staff/associates creation of checklists audits LSOPs and maintenance of a high quality dining environment (music lighting temperature) as well as opening and closing.
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
  • Basic Computer Skills - Uses basic computer hardware and software (e.g. personal computers word processing software Internet browsers etc.).
  • Mathematical Reasoning - Demonstrates ability to add subtract multiply or divide quickly correctly and in a way that allows one to solve work-related issues.
  • Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Reading Comprehension- Demonstrates understanding of written sentences and paragraphs in work-related documents.
  • Writing- Communicates effectively in writing as appropriate for the needs of the audience.