Assistant Food & Beverage Manager - Protea Hotel Fire & Ice! by Marriott ® Johannesburg Melrose Arch

JOB SUMMARY

Position responsible for assigned food and beverage/culinary operations.
Oversees guest and employee satisfaction, maintaining standards and meeting
or exceeding financial goals.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 3 years
experience in the food and beverage, culinary, or related professional area.

OR

2-year degree from an accredited university in Food Service
Management, Hotel and Restaurant Management, Hospitality, Business
Administration, or related major; 1 year experience in the food and beverage,
culinary, or related professional area.

CORE WORK ACTIVITIES

Assisting in Food and Beverage Operations

Creates
and nurtures a property environment that emphasizes motivation, empowerment,
teamwork, continuous improvement and a passion for providing service.

Provides excellent customer service to all employees.

Responds quickly
and proactively to employee's concerns.

Uses coaching skills throughout
the property.

Demonstrates self confidence, energy and enthusiasm.

Motivates and encourages staff to solve guest and employee related
concerns.

Ensuring Exceptional Customer Service

Provides
excellent customer service.

Responds quickly and proactively to guest's
concerns.

Understands the brand's service culture.

Sets service
expectations for all guests internally and externally.

Takes ownership
of a guest complaint/problem until it is resolved or it has been addressed
by the appropriate manager or employee.

Follows up to ensure complaints
have been addressed to the guest's satisfaction.

Develops a relationship
with all guests to build repeated clientele internally and externally.

Additional Responsibilities as Assigned

Complies with all
corporate accounting procedures.

Assists HOD,Ops Manager and/or Hotel
Manager as needed with monthly, quarterly and annual audits.

MANAGEMENT COMPETENCIES

Leadership

Adaptability - Maintains
performance level under pressure or when experiencing changes or challenges
in the workplace.

Communication - Conveys information and ideas
to others in a convincing and engaging manner through a variety of methods.

Problem Solving and Decision Making - Identifies and understands issues,
problems, and opportunities; obtains and compares information from different
sources to draw conclusions, develop and evaluate alternatives and solutions,
solve problems, and choose a course of action.

Professional Demeanor -
Exhibits behavioral styles that convey confidence and command respect
from others; makes a good first impression and represents the company
in alignment with its values.

Managing Execution

Building
and Contributing to Teams - Actively participates as a member of a team to move
the team toward the completion of goals.

Driving for Results - Sets high
standards of performance for self and/or others; assumes responsibility for work
objectives; initiates, focuses, and monitors the efforts of self and/or others
toward the accomplishment goals; proactively takes action and goes beyond
what is required.

Planning and Organizing - Gathers information
and resources required to set a plan of action for self and/or others;
prioritizes and arranges work requirements to accomplish goals and ensure work
is completed.

Building Relationships

Coworker Relationships -
Interacts with others in a way that builds openness, trust, and confidence
in the pursuit of organizational goals and lasting relationships.

Customer Relationships - Develops and sustains relationships based on
an understanding of customer needs and actions consistent with the company’s
service standards.

Global Mindset - Supports employees and business
partners with diverse styles, abilities, motivations, and/or cultural
perspectives; utilizes differences to drive innovation, engagement and enhance
business results; and ensures employees are given the opportunity to contribute
to their full potential.

Generating Talent and Organizational Capability

Organizational Capability - Evaluates and adapts the structure of own
assignments and suggests improvements to work processes to best fit the needs
and/or support the goals of an organizational unit.

Talent Management -
Provides support and feedback to help individuals develop and strengthen skills
and abilities needed to accomplish work objectives.

Learning and Applying
Professional Expertise

Applied Learning - Seeks and makes the most
of learning opportunities to improve performance of self and/or others.

Business Acumen - Understands and utilizes business information to manage
everyday operations.

Technical Acumen - Understands and utilizes
professional skills and knowledge in a specific functional area to conduct.

Food Production and Presentation - Knowledge of techniques and equipment
for preparing and presenting food products (both plant and animal)
for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.

Food and Beverage
Marketing - Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate
such as feedback gathered from customers.

Food and Beverage Inventory -
Knowledge of procedures and techniques for food storage and rotation, quality
assurance audit requirements, merchandising food products, inventory and supply
storage, and shift production.

Food and Beverage Sanitation - Knowledge
of procedures and techniques for kitchen maintenance, cleaning, and use
of sanitation systems; use of grease trap; trash compactor(s), Baler operation,
dish machines, and other equipment. Knowledge of techniques for care
and cleaning of silver, stainless steel, and dish machines.

Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing
restaurant and bar concepts and events; knowledge of industry trends in food,
beverage, and design to maintain competitive.

Coffee and Tea Service -
Knowledge of coffee and coffee equipment and procedures for brewing
and preparing coffee and specialty drinks; understanding of coffee break
standards and service.

Dining - Knowledge of procedures and techniques
for seating guests; menu content and creation; MICROS system; taking dining
and room service orders; doorknob menus; room service delivery, etiquette,
safety, and security; amenity process and delivery; food and beverage service
standards, service cart setup.

Restaurant/Event Room Operations -
Knowledge of procedures for managing restaurant room set-up, management
of host/hostess station, maintenance of fine silver, setting tables, break down
of room, management of coat check, management of staff/associates, creation
of checklists, audits, LSOPs, and maintenance of a high quality dining
environment (music, lighting, temperature), as well as opening and closing.

Basic Competencies - Fundamental competencies required for accomplishing
basic work activities.

Basic Computer Skills - Uses basic computer
hardware and software (e.g., personal computers, word processing software,
Internet browsers, etc.).

Mathematical Reasoning - Demonstrates ability
to add, subtract, multiply, or divide quickly, correctly, and in a way
that allows one to solve work-related issues.

Oral Comprehension -
Demonstrates ability to listen to and understand information and ideas presented
through spoken words and sentences.

Reading Comprehension - Demonstrates
understanding of written sentences and paragraphs in work-related documents.

Writing - Communicates effectively in writing as appropriate for the needs
of the audience.