Assistant Director of Food

**Job Description**:
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**OVERVIEW/BASIC FUNCTION**:
The Assistant Director of food and beverage must actively display leadership and guidance to the catering and to the division when dealing with all aspects of guest contact activities and both service and quality product delivery to customers. To provide supervision of the catering team to ensure that there is efficient, systematic, organized and creative planning and preparation of events by maintaining a close working relationship with clients. Be responsible for direct sales solicitation on specific international geographic markets and local accounts for group business, conventions, luncheon, dinner events and associations. Report daily to the Director of Food and Beverage. Ensure that budgeted revenues are achieved through the highest standard of quality and service

**RESPONSIBILITIES**:

- To ensure prompt, efficient and courteous service, to monitor and analyze levels of guest satisfaction, to exceed guest satisfaction & to maximize return guests
- To set and maintain service standards, to lead the team, to motivate associates to coach, counsel, discipline associates, to determine priorities, set goals, and follow up, to monitor attendance, shift rosters, to participate in selection of staff, to conduct performance appraisals, to identify and analyze problems and develops solutions
- To conduct orientation & induction of associates, annual Training plan, to conduct technical job knowledge Training
- To attend Dept. Meetings, to conduct daily briefings, to provide feedback to management
- To monitor and control productivity, to practice cost containment, to prepare accurate monthly forecasts of covers, revenue, and expenses, GOP, to prepare budgets for operating equipment, CAPEX.
- To monitors grooming & appearance standards of associates.
- To ensure effective up selling, optimizes opportunities for marketing the outlets, conducts sales calls, control quality of merchandising displays, to provide ongoing guidance and support for all departmental staff in the day-to-day planning and execution of assigned tasks, to assist Director of Food and Beverage in controlling and analyzing on an on-going basis for the following:
a. To ensure quality levels of product and service, guest satisfaction, merchandising and marketing operating

b. costs.

c. To ensure optimum performance in specific areas as assigned in the above areas

d. To establish good relationship with associates.

e. To respect and treat associates fairly.
- To handle, under the guidance of the Director of Food and Beverage, responsibilities such as hiring specific levels of associates, associate orientation, job performance appraisal, coaching to ensure appropriate staffing and productivity.
- To have a thorough knowledge of the market situation in terms of business mix of competing hotels, their pricing structures, sales strategies, future hotel planning.
- To liaise with the Director of Food and Beverage, as regards to F&B pricing, granting of F&B related concessions and menu planning as dictated by existing market trends.
- To provide input in relations to decorations and theme ideas to continuously enhance the execution of events.
- To monitor the assignment of function room space for catering events, both tentative and definite, and ensure that information is accurate, complete and up-dated.
- To conduct a monthly and quarterly review and up-date function space bookings related to catering events in coordination with concerned staff.
- To monitor tentative bookings placed by all sales staff and regularly check on developments of its status
- To assist the Director of Food and Beverage in the compilation of new menus and beverage lists.
- To oversee the preparations, presentations and service of all Food and Beverage products to ensure highest standard of quality at all times.
- To assist the Director of Food and Beverage in all administrative duties, including, but not limited to: Departmental Checklists, Departmental Reports
- To assist in the preparation of the hotel’s strategy plan, marketing plan, goals program and budgeting for the Catering & Convention Department.
- To inform the Director of Food and Beverage on a daily basis of all relevant information in operational and personal matters, including information, which does not require his/her action.
- To up-date and maximize usage of Sales and Catering programme and subsequent up-dates to software in coordination with the Director of Sales & Marketing and EDP.
- To attend and contribute to the weekly Food and Beverage meeting.
- To assume the responsibilities of the Director of Food and Beverage in his absence.
- To perform related duties and special projects as assigned by the Director of Food and Beverage.
- To maintain and comply with brand and LQA standards
- To continuously support direct supervisor assuring service complies with Brand and LQA standards
- To assure the kn