Banquetmanager

The Assistant F&B Manager supports the F&B Manager to run daily F&B operations with main focus being on the management and performance of Banquet operations and in creating exceptional guest experiences.

• · Can you inspire your team to deliver excellent customer service every time?

· Do you think breakfast is an important start to the day?

• If so, this role is made for you

1. Commercial Performance

· Achieve the C&E Operations business plan, considering market strategy, financial targets and business volumes, as well as customer and team member experience

· Partner with the Culinary and Commercial teams to create attractive C&E concepts, menus, products and promotions that drive revenue and profit and meet client expectations

· Manage the C&E departmental budget and forecast effectively. Review departmental results - including sales, costs, profit margins, client satisfaction - and take action with the F&B management team to improve performance

· Support the daily F&B operations effectively to deliver strong commercial performance, supporting the business plan developed by the F&B Manager

· Review departmental results with the F&B Manager - including sales, costs, profit margins, covers, guest satisfaction - and implement action plans to improve performance

2. Exceptional Guest Experiences

· Deliver high-quality, well-presented food and drink to meet customers’ needs

· Champion Hilton’s sustainability goals through local sourcing, use of seasonal produce and minimizing food waste

· Deliver exceptional guest experiences by maintaining consistently high service standards and product knowledge throughout the F&B operations team

· Make sure that food allergies, dietary requirements and guest modifications are treated with absolute seriousness

· Review and act on guest feedback, taking prompt action to resolve guest complaints and improve guest loyalty

3. Great Working Environment

· Support the F&B Manager in managing, training and motivating the F&B Operations Team, creating an inclusive environment where all Team Members can thrive and achieve their professional goals

· Practice great people management, from recruitment to training to succession planning and recognition

· Work with the F&B Manager to develop an efficient workforce plan to identify current and future needs based on forecast business volumes, budgets and HR guidelines

· Assist the F&B Manager to schedule Team Members’ working time efficiently, offering flexibility where possible and minimizing overtime costs

· Communicate well and often, building great relationships with key stakeholders.

4. Day-To-Day Essentials

· Maintain operational effectiveness, using efficient steps of service and layout to reduce cycle times

· Assist the F&B Manager to make sure opening and closing procedures are carried out correctly at each F&B venue, including financial reports and reconciliations

· Ensure F&B operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, licensing) and that potentially hazardous situations are identified, reported and corrected

· Support the F&B Manager to manage F&B inventory, stock control and purchasing, in line with hotel guidelines

· Keep up to date with what’s happening in F&B – current and future trends, C&E propositions, markets, ingredients, competitors and suppliers – to drive innovation & attractiveness.