.**Job Description**:**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 employees to coach, counsel, discipline employees, 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 employees, 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 employees.- 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:- To ensure quality levels of product and service, guest satisfaction, merchandising and marketing operating costs.- To ensure optimum performance in specific areas as assigned in the above areas- To establish good relationship with employees.- To respect and treat employees fairly.- To handle, under the guidance of the Director of Food and Beverage, responsibilities such as hiring specific levels of employees, employee 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
