Assistant F&B Manager (Buffet)
# Assistant F&B Manager (Buffet) **The Cabalen Group** · Ermita · `On-site` 🕒 **Статус:** *Опубликовано: 4 дня назад* · *Источник: Indeed* --- ### About the Role JOB SUMMARY The Assistant F&B Manager supports the F&B Manager in leading the overall daily operations of Salo Saya. The role makes sure that guests receive a warm, lively, organized, and consistent Salo Saya dining experience from opening until closing. The Assistant F&B Manager helps manage the restaurant team, buffet operations, guest service, sales performance, food and operating costs, cleanliness, safety, inventory, and compliance with company standards. The Assistant F&B Manager is expected to be highly visible on the restaurant floor, especially during peak periods. The role leads by example, solves operational concerns quickly, coaches employees during actual operations, and ensures that both Front of House (FOH) and Back of House (BOH) teams work as one team. In the absence of the F&B Manager, the Assistant F&B Manager may act as the Officer-in-Charge of restaurant operations . KEY ROLE EXPECTATIONS The Assistant F&B Manager is expected to: Support the F&B Manager in running the restaurant efficiently and profitably. Lead actual restaurant operations during opening, peak, mid-shift, and closing periods. Ensure readiness of the dining area, buffet stations, kitchen, cashiering, equipment, and manpower before opening. Maintain Salo Saya's service and brand standards throughout the guest journey. Monitor guest volume, table availability, buffet replenishment, food presentation, cleanliness, and service speed. Coordinate closely with FOH and BOH teams to prevent delays and service breakdowns. Handle guest concerns and service recovery professionally. Monitor sales performance and help the team achieve daily and monthly sales targets. Control food cost, labor cost, wastage, breakage, utilities, supplies, and other controllable expenses. Ensure proper manpower deployment based on expected and actual guest volume. Coach supervisors and employees during actual restaurant operations. Ensure compliance with food safety, sanitation, grooming, cash handling, inventory, and company policies. Prepare operational reports and endorse important concerns to the F&B Manager. Assume restaurant leadership responsibilities when the F&B Manager is unavailable. KEY RESULT AREAS AND RESPONSIBILITIES 1. GUEST EXPERIENCE & CUSTOMER CARE Objective: Give every guest a warm, enjoyable, and memorable Salo Saya experience. Key Responsibilities Be highly visible on the dining floor, especially during peak hours. Conduct guest rounds and check guest satisfaction. Ensure guests are properly welcomed, seated, assisted, and thanked. Monitor queue management and waiting time. Make sure buffet stations remain complete, clean, attractive, and guest-ready. Monitor service speed, table clearing, beverage service, replenishment, and guest requests. Handle complaints and perform service recovery when needed. Escalate major guest concerns to the F&B Manager. Encourage the team to consistently use Salo Saya's approved warm Filipino/Tagalog service spiels and brand behaviors. Expected Result Guests should feel that Salo Saya is warm, festive, organized, generous, and genuinely Filipino . 2. SALES & BUSINESS PERFORMANCE Objective: Help the restaurant meet or exceed its sales targets. Key Responsibilities Know the restaurant's daily, weekly, and monthly sales targets. Conduct pre-shift sales briefing with the team. Monitor actual sales against target during the day. Encourage appropriate upselling and suggestive selling. Help maximize restaurant seating and table turnover during peak periods. Monitor guest count, average check, table utilization, and sales opportunities. Support promotions, local store marketing, group bookings, celebrations, and special events. Identify possible reasons for low sales and recommend immediate actions. Expected Result Restaurant employees understand that everyone contributes to sales and business growth . 3. COST & OPERATIONAL CONTROL Objective: Protect company resources while maintaining good guest experience and product quality. Key Responsibilities Monitor food consumption, buffet replenishment, and wastage. Coordinate with the kitchen regarding production levels based on guest volume. Help control overproduction and unnecessary food disposal. Monitor breakage, supplies, utilities, and operating expenses. Validate inventory, receiving, transfers, and stock movement when required. Review manpower deployment and control unnecessary overtime. Monitor voids, discounts, complimentary items, refunds, and other sensitive transactions. Support daily cash and sales reconciliation controls. Report unusual transactions or variances immediately. Expected Result Restaurant operations remain financially responsible without sacrificing service and food quality. 4. PEOPLE LEADERSHIP & TEAM DEVELOPMENT Objective: Build a disciplined, capable, motivated, and guest-focused restaurant team. Key Responsibilities Conduct daily pre-shift and post-shift briefings. Assign employees to appropriate stations. Make sure employees understand their responsibilities for the shift. Observe employees during actual operations and give immediate coaching. Develop supervisors and potential leaders. Correct improper behavior respectfully and immediately. Recognize good performance and positive guest feedback. Support training, cross-training, certification, and development activities. Monitor attendance, punctuality, grooming, and employee discipline. Coordinate employee concerns with the F&B Manager and HR when needed. Help create a workplace where employees understand both what to do and why it matters . Leadership Expectation The Assistant F&B Manager must not only give instructions . The role must teach, coach, demonstrate, follow through, and validate . 5. QUALITY, FOOD SAFETY & BRAND STANDARDS Objective: Maintain consistent food, service, cleanliness, and Salo Saya brand standards. Key Responsibilities Conduct opening restaurant readiness inspection. Inspect dining areas, buffet stations, kitchen areas, restrooms, counters, and service stations. Coordinate with BOH leaders regarding food quality and buffet readiness. Monitor food presentation, proper holding temperature, replenishment, and availability. Ensure compliance with food safety and sanitation requirements. Check employee grooming and uniform compliance. Monitor cleanliness throughout operating hours. Ensure implementation of standard operating procedures and restaurant checklists. Participate in internal audits and corrective action plans. Expected Result Standards are maintained every day , not only when an audit is scheduled. 6. SHIFT & RESTAURANT OPERATIONS MANAGEMENT Objective: Keep restaurant operations organized from opening until closing. Opening Shift Check manpower attendance. Conduct restaurant walkthrough. Validate FOH and BOH readiness. Check buffet setup and production readiness. Check POS, cashiering, equipment, supplies, and service stations. Conduct pre-shift briefing. Confirm reservations, expected groups, events, and forecasted guest count. During Operations Position where operational support is most needed. Monitor guests, tables, queues, buffet stations, kitchen coordination, and cashiering. Adjust manpower assignments based on actual business volume. Resolve operational bottlenecks immediately. Maintain communication between FOH and BOH. Closing Shift Ensure proper closing procedures are completed. Review cash and sales documentation. Validate inventory and endorsements when applicable. Review wastage, breakage, guest complaints, and operational incidents. Conduct post-shift discussion. Prepare proper endorsement for the next shift or next operating day. Pay: Php35,000.00 - Php40,000.00 per month Work Location: In person
Наблюдалась 2026-09-20, впервые 2026-09-17, источник — Indeed.