Assistant Food and Beverage Manager

Fairmont Royal Pavilion is a beautiful 75 room property located on the platinum coast of beautiful Barbados, which focuses on the growth and development of staff by offering learning opportunities to gain valuable experience in the business

• Consistently offer professional, friendly and engaging service
• Assist with the management of all aspects of the Food and Beverage Operation along with ensuring compliance to the Fairmont Hotel Standards in maintaining brand integrity and service standards
• Assist with the supervision of the successful set-up and facilitation of banquets and catering events
• Assist with the management and direction of the Food and Beverage team,
• Responsible for assisting with the interviewing, training and development, and the management of the performance of the Food and Beverage team,
• Provide support and direction to the F&B Operations in order to assist with improving revenues
• Responsible for building a service culture that is characterized by team members, providing engaging service, creating memorable guest experiences
• Assists with ensuring that monthly financial outlook for Beverage cost is submitted on time, on target and accurate
• Works to ensure that the Restaurants and Bars are properly set up and ready for business as required
• Ensures proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands by monitoring & controlling payroll
• Responsible for ensuring a consistent, high quality service for all events bars and restaurants
• Assists the F&B Management team with driving innovative promotions,
• concepts; creating a destination of choice for both hotel and external guests
• Analyzes Food and Beverage business trends, constantly seeking out creative ways to improve and maximize margins and enhance revenues through accurate forecasts and strategies
• Direct and oversee, employee engagement and empowerment, coach and counsel, resolve conflict through fair treatment policy and the existing laws and the disciplinary procedure contained in the Collective Agreement.
• Responsible for the costing and writing of the weekly schedule as per the provisions of the Collective Agreement.
• Develop and implement training programs tailored for the individual restaurants (i.e. wine seminar, up selling)
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• University degree or Associate's Degree in Hotel/Restaurant Management or related discipline required
• Five (5) years’ previous Food & Beverage experience in a senior leadership role required or
• Computer literate in Microsoft Windows applications required

• Experience working in a 4/ 5 star Hotel
• Effective communication skills
• Exceptional interpersonal, problem solving and guest relation skills
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Service focused personality is essential
• Must be energetic and able to lift and pull items 15 - 20 pounds.
• Must be able to effectively handle competing demands via prioritising.
• Ability to stand for lengthy periods
• Highly responsible & reliable
• Ability to focus attention on guest needs, remaining calm and courteous at all times