- Location
- Seychelles - Baie Lazare
- Type
- Full-time
- Seniority
- Manager
- Source
- Pinpoint
Description
Assistant F&B Manager
Application Deadline: 31 August 2026
Department: Food & Beverage
Employment Type: Fixed Term - Full Time
Location: Seychelles - Baie Lazare
Description
SCOPE
To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our food & beverage offer a key differentiating factor for the Kempinski brand. The Assistant Director of Food & Beverage must grow into the position of Food & Beverage Head of Department.
OVERALL OBJECTIVES
The job of Assistant Food & Beverage Manager is executed satisfactorily when:
- All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
- The sales are driven to full potential in specific outlets as appointed by Food & Beverage Head of Department.
- All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
- The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.
- Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
Key Responsibilities
- Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
- Provide a professional and courteous service at all times and ensure that all employees follow the example.
- Have a thorough knowledge and understanding of all food and beverage products and services.
- Oversee the operations of the outlets appointed by the Food & Beverage Head of Department.
- Assist in preparing/consolidating the yearly budget for the department.
- Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.
- Manage the consolidated inventory of Food & Beverage department’s OS&E together with the Stewarding department.
- Attend and actively contribute to all relevant staff meetings and hotel trainings.
- Conduct daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.
- Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings.
- Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey)
- Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
Skills, Knowledge and Expertise
COMPETENCIES:
- Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Excellent written and verbal communication skills.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Ability to identify and delegate tasks effectively.
- Excellent organisational and time management skills.
- Applies a professional, confidential and ethical approach at all times.
- Works in a safe, prudent and organised manner.
