Assistant F&B Manager/ F&B Manager

We're looking for a strong leadership candidate for the role of Assistant F&B Manager or F&B Manager who have passion and experience in F&B overall. This one will lead mostly operations in our Restaurant named The Posh Duck Kitchen and related event or activities of Lifestyle Division.
Main responsibilities:
· Develop business plan
· Develop a risk management framework, policy, and process
· Develop and establish a financial budget and plans
· Develop and maintain business continuity strategies, policies, and guidelines
· Develop high potential employees through organizational talent capability review
· Develop a service recovery framework
· Drive customer loyalty for service excellence
· Drive service quality and customer satisfaction
· Establish and maintain strategic business partner relationships
· Establish business continuity processes
· Establish business strategies for the business function
· Facilitate innovation and lead managers to manage change
· Facilitate innovation process within the organization
· Foster business relationships and organizational diversity
· Manage compliance with food and beverage hygiene policies and procedures
· Oversee revenue and expenditure management
· Oversee and manage restaurant Profit and Loss by meeting monthly sales target
· Provide leadership during crisis situations
· Resolve conflicts with stakeholders
· Strategize service operations
1. Leadership
• Applies the 4 roles of leadership Path finding / Aligning / Modelling and Empowering.
• Responsible for the achievement of department/division/unit productivity and quality goals.
• Set employee goals and objectives KPI's
• Develops staff to maximize potential.
• Monitors staff performance including performance reviews.
• Delegates work duties to staff to attain objectives.
• Allocates use of available resources.
• Ensures leadership is updated in timely and accurately manners.
• Produces monthly management reports for the Life Style Division Manager and COO/GD.
• Updates management committee on business performances and strategic plan deployment.
2. Human Resources
• Determines staffing requirements.
• Hires and trains new staff/trainees and conduct company orientation for new employees.
• Supervises direct reporting staff according to overall company policy and organization chart.
• Follow employee handbook policy and guide line (see handbook)
3. Sales and Marketing
• Apply strategic planning to determine company; department or unit objectives are meet.
• Ensures sales activities are carried out on weekly basis to meet company objectives.
• Cultivates strong customer relationship.
• Maintaining effective internal/external partners to find new business opportunities for the restaurant & catering business.
• Responsible for basic marketing responsibilities - i.e. making announcements and F&B standees
4. Operation
• To provide weekly forecast on sales
• To ensure the restaurant/culinary academy meets budget /forecasted numbers and customer satisfaction rating
• To review and act upon monthly analysis shared during the Q'up.
• To ensure restaurant/ culinary academy operations is set up for lunch/dinner and events
• To ensure all seating arrangement are checked before service
• Review wine inventory to ensure availability for the customers
• Produce weekly wine inventory to be produced by every Saturday 5 pm and send to the management
• Produce weekly beverage inventory to be produced by every Saturday 5 pm and send to the management
• To purchase wines and keeping it to the budgeted beverage cost (see budget file)
• To provide hospitable service to the standards.
• Manage the restaurant to meet standards in food and service quality
• Maintain the safety & cleanliness and hygiene standards in all areas at the front of the house
• Engage with guests to provide amazing dining and corporate bonding experience
• Identify any problems, concerns and opportunities for improvement (positive and negative feedback)
• Assist in any areas of the restaurant when staffing constraints require
• To ensure every check is handled properly and managed according to billing standards
• Respect of the weekly roster and inform notice if any change
• Ensure that all F&B staff will be at their best grooming standards such as hygiene standards, correct uniforms and name tags
• Other tasks assigned by line manager