Executive Assistant Manager

- Only consider F&B Background
Main Duties
1.Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
2.Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
3. Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.
4.Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of
hotel guests.
5.Ensures that Food and Beverage Associates work in a supportive and flexible manner with
other departments, in a spirit of “We work through Teams”.
6.Ensures that all Associates are up to date with the availability of seasonal and new products on the market.
7.Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.
8.Maximises Associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
9.Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise.
10.Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
11.Coordinates the preparation of the Annual Business Plan for Food and Beverage.
12.Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets.
13.Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.