Asst. Food & Beverage Manager

Company Description

all seasons Jakarta Thamrin – Located in Thamrin – Jakarta, the hotel is near great shopping facilities and provides easy access to all of the business districts and other major attraction in Central Jakarta. Highlighted by 166 rooms, 4 meeting rooms, 1 streAts Bar at Lobby Floor and 1 SkyLoft Restaurant on the top of the Hotel.

Job Description

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic


• Analyze and submit month-end reports and identify deviation from business plan goals


• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet


• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion


• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget


• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members


• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards


• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service


• Handle guests’ complaints and comments tactfully and efficiently


• Handle all administration work pertaining to cashier operation requirement and company’s policies


• Maintain department communication logbook and updated notice board


• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests


• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations


• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features


• Ensure that health, safety and security procedures are in place in the outlet


• Attend all briefings, meetings and trainings as assigned by management


• Perform proper handover and communication to the next shift


• Assist other food & beverage outlets with their operations during peak times or when required


• Take charge of banquet event operation


• Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.


• Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log


• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations


• Plan the manning allocation/work assignment per Banquet event


• Supervise the maintenance of service standards during banquet service operations


• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization


• Interview, select and recruit Banquet employees


• Ensure that new hire induction and required trainings are completed within three months of employment


• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards


• Identify and develop team members with potential


• Conduct performance review with the team


• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business


• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service


• Prepare payroll data & absence and gratuity reports


• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Qualifications* Strong leadership, interpersonal and training skills.

• Minimum 2 years of experience in managing food & beverage management operations in a hotel.


• Ability to speak English and other languages is advantages.


• Good working knowledge of MS Excel, Word, & PowerPoint

Well-presented and professionally groomed at all times

Additional Information* Be part of well-known Accor brand in Indonesia.

• Open more opportunity for career development within Accor.


• Collaborating with dynamic and energic team.


• Involve in building the guest experience and hotel reputation in Central Jakarta.