S T A R T NO W .
GRO W W I T H U S I NTO 2 0 2 7 Join P o r t o P l a t an i as H o t els & Re s o r t s and t a k e t he n e x t st e p in your c a r eer Description Porto Platanias Hotels & Resorts is seeking an Assistant Food & Beverage Manager to support the daily operations of the Group’s restaurants, bars and other F&B outlets across its three hotel properties.
Working closely with the F&B Manager and department supervisors, the Assistant F&B Manager will contribute to the coordination of operations, support the teams and help maintain high standards of guest service and quality.
Responsibilities Support the F&B Manager in the daily coordination and supervision of F&B operations across all three hotel properties.
Monitor the smooth operation of restaurants, bars and other F&B outlets and conduct regular operational checks before, during and after service.
Check the readiness of F&B outlets, operating schedules, service procedures, cleanliness and overall presentation, as well as the quality and consistency of guest service.
Monitor staffing levels and staff allocation across F&B outlets according to occupancy and daily operational needs.
Work closely with Restaurant Managers, Bar Managers, Maîtres and other supervisors to ensure effective team organization and recommend staffing or operational adjustments to the F&B Manager.
Monitor staff performance, professional appearance, conduct and compliance with operational procedures.
Participate in staff training and coaching and identify training needs that may affect team performance or smooth operations.
Monitor service quality and, in cooperation with the relevant supervisors, address guest complaints, special requests and operational issues.
Identify recurring issues and recommend appropriate corrective actions.
Monitor the consumption of food, beverages and operating supplies, as well as inventory management and the use of F&B equipment.
Participate in stocktaking procedures and monitor the proper use and management of equipment, tableware, glassware and other service items.
Work closely with the F&B Manager, F&B supervisors, Kitchen, Procurement and Accounting teams regarding operational costs, purchasing needs and relevant financial information.
Ensure compliance with hygiene and safety standards and established procedures in food and beverage areas.
Monitor cleanliness, equipment condition and HACCP procedures related to service operations, reporting any deviations, damages or maintenance requirements promptly.
Work closely with the Chef and Kitchen supervisors to ensure effective coordination between Kitchen and Service, as well as with Front Office and Guest Relations regarding special requests, VIP guests and other guest service requirements.
Monitor the implementation of decisions and actions agreed by F&B Management and department supervisors.
Collect information from all three hotel properties and provide regular reports to the F&B Manager regarding operations, staffing, service quality, consumption, issues and operational needs.