Assistant Food And Beverage Manager

Roles & responsibilities

Navigating through the gruelling demands of dining operations

For many people in the food industry, a busy kitchen and a military unit operate similarly both require rigour, discipline and precision for success. So if you're looking to grow your strength in the F&B area, this role may be perfect for you!

Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost.

Keeping an eye on feedback, records and supplies

• Before the start of food service, youll need to sample the prepared food—it’s the best way to guarantee palatability and flavor conformity.
• you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better!
• You’ll develop ways to gauge customer satisfaction.
• You’ll also look into complaints about food quality and service and see to it that such issues are resolved accordingly. Taking a proactive stance, you’ll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you’ll determine which food offerings are popular among consumers.
• Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role.
• Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends
• Management of events is the key element of F & B. Managing indoor & outdoor events time to time.

work closely with a catering vendor to identify how much and what type of food to serve.

• Planning on Food festival with special lunches, coordinating with hotels for booking for any special Lunch/Dinner/Hi Tea /Breakfast
• Preparation of different Menu’s as per the pulse of the employee & managing the employee feedback
• You’ll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency.
• Ensuring proper documentation and keeping records (sanitation, food subsidy records, food wastage etc.) up to date and consistent with government standards are a must do.
• Kitchen Audits to be conducted as agreed with food service partner through a contract. Evaluation of vendor performance through score card mapping & tracking. MOM to be shared & tracking for their closure.
• Working on innovations, technology introduction& understanding of new products introduced in caf kitchen
• Imparting trainings to the Kitchen Staff on cleaning, etiquette, equipment management , Food layout etc.