SELF-MANAGEMENT

§ Comply with company rules and regulations and provisions contained in the employee handbook
§ Adhere with company grooming standards
§ Adhere with time and attendance policies
§ Adhere with policies relating to the safety and welfare of all staff including equal opportunities and discrimination laws
§ Actively participate in training and development programs and maximize opportunities for self-development

OVERALL RESPONSIBILITIES

Overall responsibility for Guest management and the day-to-day Catering operations across a number of catering outlets, whilst contributing to the overall achievement of business goals; ensuring consistent standards of service are maintained.
The Assistant Catering Manager will be a very hands-on position, with the skillset and experience to stand-in, in the absence of the Food and Beverage Manager
.The Assistant Catering Manager will ensure the overall economic and service goals for the F&B department areas are always delivered consistently, to the highest standards

KEY DUTIES & RESPONSIBILITIES

§ Assist with the management all aspects of the Catering and Conference, both in administrative and operational functions
§ Assist with managing the departmental Team Member plan, ensuring that the departments are always resourced to cover business levels which fall in line with budgets and revenue expectations
§ To develop and implement standards for the department by identifying and creating specific SOP manuals for all Catering & Hospitality areas
§ To train the team to the highest possible levels, ensuring that outstanding customer service is always delivered
§ Implement & oversee robust cleaning and operational procedures that ensure the department is maintained to the highest possible standards
§ Focus on opportunities and train the team to maximize food revenue through effective upselling technique
§ Promote a competitive and sales focused culture within the team where targets are set on a daily/weekly/monthly basis linked to a departmental incentive
§ To manage the upkeep of all Catering and connecting departments, by completing regular, thorough audits and report through the correct management lines