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Form of workAbout Vista Hospitality Group
Vista Hospitality Group introduces a market leading approach to the Australasian hospitality sector, with a suite of resources and operational advantages uniquely tailored for owners and partners. Integrating industry expertise from Pro-Invest Group and Next Story Group, this new joint venture leverages both platforms’ resources and capabilities from development and asset management right through to operations, a dynamic portfolio of hotel brands and the versatility to apply global brands, to deliver stronger returns and a new view of optimization and scale. We are a trusted partner to global hotel brands including voco, Sebel, Indigo and our own brands: Next, Ink, Sage and Country Comfort.
Position Overview
As the Assistant F&B Manager, it will be your role to assist in providing best practice operational processes and leadership to the business that will maximize profit & revenue and customer satisfaction. We want you to bring out your passion and deliver on the Core values of Passion, Accountability, Integrity and Respect to each other and the guests.
Core Responsibilities
- Create promotions to increase revenue and drive customers to the venue.
- Work with the Food & Beverage Teams and Events Coordinators to ensure smooth running of the events and functions within the hotel.
- Ensure presence in the hotel when key functions are on, manage your time that you are available for major events/conferences and there to meet and greet clients.
- Regular inspections and scheduled preventive maintenance programs to keep all areas looking and functioning at their best.
- Proactively plan and execute new activities and events on a periodic basis tied into the Food & Beverage Marketing Plan, to build restaurant awareness and credibility.
- Ensure all food & beverage procedures manuals are current and correct.
- Perform any reasonable task as requested by the Director of Food and Beverage outlets.
- Maintain a high level of product and service knowledge to explain and sell services and facilities to guests.
- Assist the Director of Food and Beverage outlets in developing and amending the pricing structure for all Food & Beverage Points of Sale, and accurate revision of prices across all menu channels.
- Based on the approved monthly forecast, monitor all direct outlets expense heads and appraise the Food & Beverage Manager on variances.
- Monitor par stock levels, storage conditions, breakages and pilferages, shortages, discounts, discards, gratis and other similar expense heads, highlighting issues to the Outlets Manager.
- Ensure the proper use of all equipment to minimize down time and repairs, which would hamper the smooth functioning of the operation.
Financial Returns
- Develop and follow a pricing strategy based on costs, competitor pricing, the overall dining experience and value for money.
- With the Director of Food and Beverage outlets monitor checks and balances, stock takes, inventory management.
- Based on the approved Operational Budget and Monthly forecast, monitor Food and Beverage related expense heads to ensure profitability levels are achieved without compromising the quality of the guest experience.
- Optimize manpower utilization per forecasted activity and events planned. Ensure all outlets and services are manned appropriately.
- Timely updating all recipes so that accurate Food & Beverage Control Reports are generated. Assist the Finance Department in conducting month end and other periodic stock take inventories.
- Monitor various Food & Beverage Reports generated by the Point of Sale, Stores and Food & Beverage Controls to allow for necessary course corrections or modifications.
- Implement and monitor procedures for various authorization(s), par stocks, storage, breakage, spoilage, inter kitchen transfers, gratis and amenities, along with the financial implication on a regular basis.
- Review Profit & Loss statements and identify areas of excellence and areas that need to be monitored more closely for the future.
- Create incentive programs to motivate the team to upsell various identified items or combinations on the menu, wines, and Beverages.
- Develop and follow a pricing strategy based on costs, competitor pricing, the overall dining experience and value for money.
Guest Experience
- Assist the Director of Food and Beverage outlets to maintain professional decorum and discipline within the department through the impartial application of the employee’s handbook.
- Assist with Departmental Induction and provide on-the-job training and supervision to new team members.
- Ensure all shifts are adequately staffed with teams’ working hours accurately scheduled, recorded and approved by the Outlets Manager.
- Provide accurate feedback on the team members performance with recommendations on training and development needs.
- Hands on shop floor supervision of the various facets of the Food & Beverage operation to provide guests with a flawlessly executed multidimensional dining experience and facilitating the key deliverable – Making their time count.
- Ensure all staff are certified in and always follow Responsible Service of Alcohol principles.
- Ensure integrity of daily restaurant and bar summary reports.
- Ensure all food & beverage equipment are operated and maintained per manufacturers recommendations for efficient functioning.
- Conduct daily briefings prior to commencement of shift, communicating information essential to the smooth functioning of the shift.
- Accurately maintain and follow Department Log Book and any other documented records.
- Report all accidents / injuries per Incident Report format to the Duty Manager or concerned authority.
- Facilitate prompt resolution of all guest issues through empowering staff to take necessary decision based on a framework of situations. Keeping a record of all issues so that information is communicated to all concerned and issues may be mitigated in the future.
Workplace Health & Safety Compliance
- As an employee be responsible for undertaking work duties in a safe manner and minimizing impact on the environment or the health and safety of others and follow all FLS guidelines & instructions.
- Maintain the highest level of hotel security by adhering to corporate procedures while identifying areas of risk and applying adequate control measures to minimize such risk, including but not limited to safety, fire and emergency, cash handling, guest confidentiality, key management, staff security and stock control.
- Be aware of all environmental practices, policies and procedures and implement these daily.
- Take necessary precautions and follow laid down procedures for the operation of all equipment and other activities.
- Be familiar with property safety, first aid and fire and emergency procedures.
- Use safe manual handling techniques, practice safe work habits following Vista Hospitality Group Health, Safety and Environment policies, wear protective clothing provided where necessary and take a consultative role in assisting and maintaining a clean, tidy work area and a healthy and safe working environment.
- Take ownership for the workplace health & safety in the hotel liaise with the WHS committee, review incidents, hazards and the risk compliance in the property, finding solutions to eradicate any potential risks.
- Embrace and adhere to Vista Hospitality Group Brand and Service Standards.
- Adhere to the Vista Hospitality Group Code of conduct policy.
- Support and abide with Vista Hospitality Group’s policies pertaining to Antidiscrimination, Sexual Harassment, Equal Employment Opportunity and relative policies.
- Be aware of all environmental practices, policies and procedures and implement these on a daily basis.
- Be aware and adhere to all of Vista Hospitality Group’s Health, Safety and Environment (HS&E) policies and procedures.
People & Culture Management
- Mentor and develop the team to be multi-skilled across all outlets.
- Delegate to the Food and Beverage Supervisors, and ensure they are given guided development.
- Encourage product / offering related training so that the team are thorough with the correct method of service and the knowledgeable about what they are serving.
- Organize regular pre shift briefings for the sharing information, important details pertaining to the shift and an opportunity for a grooming check to ensure all employees are suitably attired and groomed.
- Organize monthly department meetings to encourage feedback and suggestions from team members on ways to serve guests better and their evaluation and implementation by internal teams.
- The efficient supervision of all shop floor activities during operational hours through effective training and delegation of responsibilities as required.
- Ensure all staff have RSA and RMLV.
- Ensure all food & beverage staff is following security procedures for cash, guest confidentiality, stock control, lost property, staff and guest pilferage.
- Maintain professional decorum and discipline within the department through a thorough understanding of the Employee Handbook and its impartial application to all employees in the division.
- Encourage, organize, monitor and impart on-the-job, behavioral and experiential training to all members of the team, with clear objectives and method of quantifiable evaluation.
- Forecast and manage employee turnover to ensure a consistent quality of guest experience through timely recruitment and training of staff.
Key Relationships
Reports to:
- General Manager/Hotel Manager
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to list ALL responsibilities, tasks or qualifications required for the role.
