Assistant Food and Beverage Controller

The main purpose: To effectively plan, manage, and control all beverage stock for operational requirements, ensuring optimal stockholding levels, accurate inventory management, and maximum stock utilisation. The role is responsible for maintaining the beverage store, supporting inventory control processes, and providing professional administrative support to the Food and Beverage Controller. The incumbent will be required to maintain accurate records and databases, ensure compliance with stock control procedures, and apply strong analytical and attention-to-detail skills to support efficient beverage operations Reporting To The: Food and Beverage Controller Key responsibilities will include but are not limited to: 1) Beverage and Store Management - Managing the floor as per the function schedule. - Maintain a high standard of service with clients which includes the labour brokers. - Ensure while providing the services to clients that adherence to the safety standards is maintained by both the clients and staff. - Acquire full briefing & handover from your ESM, colleagues and seniors before the event. - Work closely with the fellow ESM’s, Hospitality Hosts, Beverage Teams, BOH & the kitchen teams to achieve desired outcomes on the floor. - Direct and manage the Hospitality Hosts to ensure efficient service is executed for all events. - Acquire required information about the event to make it easier to execute. - Manage the build-ups and breakdowns of events. - Monitor that the staff are operating according to set standard operating procedures. - Maintain customer satisfaction and take appropriate action on customer complaints. - Write out hand overs. - Manage all coffee sales within the department. 2) People Management - Keep the necessary record of breakages and losses. - Ensure you adhere to returning and signing in operating equipment (OE) and report breakages. - Make sure that storerooms are packed correctly and stock required such as OE, stationary or beverages are ordered in advance of any event taking place. 3) Inventory, Equipment & Asset Management - Ensure that staffing levels are correct and to agreed standards and as per the event requirement. - Performance reviews to be done quarterly with Section leaders and Waitron / Barista’s. - Manage workplace diversity. - Act in case of staff discipline and resolve any staff issues. - Conduct on-the-job training and assessment daily. - Ensure Daily handovers and briefings meetings are taking place with all the staff. - Ensure debriefs are conducted with staff after each event.