Assistant Manager| Food & Beverage – Four Points Perth – Four Points by Sheraton Perth – 707 Wellington Street


Job Number 19177817
Job Category Food and Beverage & Culinary
Location Four Points by Sheraton Perth| 707 Wellington Street| Perth|
Western Australia| Australia
Brand Four Points
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Where timeless classics are woven with modern details. Where business meets
pleasure. Where even when you’re global| you can experience the local.
Designed for the independent traveller seeking balance| there’s Four Points.
With 278 stylishly comfortable rooms| our Hotel is a home away from home for
business and leisure travellers alike. We|re in a great location opposite the
Perth Arena and close to the Northbridge entertainment and dining district.

At the heart of our busy Food and Beverage operation is our team of F&B
associates who are passionate about looking after our guests and each other –
they work hard and have fun doing it!

With your solid background in food and beverage| supervisory experience|
passion for service| and commitment to being your best| you’ll be an key part
of our Food and Beverage leadership team| where you’ll excel in shaping an
optimum guest experience| helping our people reach their potential| and
ensuring we surpass our goals in quality| safety and profitability.

You|ll have current Approved Manager (WA) status and be available to work a
rotating roster including weekends and evenings. This is a full time position
therefore only candidates with existing| unrestricted work entitlements will
be considered.


This is a diverse and challenging role in an environment where every day is

As 2IC to the Manager| Food and Beverage| your main responsibility will be
overseeing the smooth operation of our venues and Banqueting operation|
therefore you will be dedicated to service excellence| thrive on problem
solving and be committed to executing our Food and Beverage strategy.


Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations.
Understands employee positions well enough to perform duties in employees|

• Maintains service and sanitation standards in restaurant| bar/lounge and
room service areas.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

Leading Food and Beverage Team

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust| respect| and cooperation among team

• Serves as a role model to demonstrate appropriate behaviors.

• Identifies the developmental needs of others and coaches| mentors| or
otherwise helps others to improve their knowledge or skills.

• Develops specific goals and plans to prioritize| organize| and accomplish
your work.

• Ensures and maintains the productivity level of employees.

• Provides the leadership| vision and direction to bring together and
prioritize the departmental goals in a way that will be efficient and

• Ensures compliance with all food & beverage policies| standards and
procedures by training| supervising| follow-up and hands on management.

• Ensures compliance with all applicable laws and regulations.

• Ensures compliance with food handling and sanitation standards.

• Ensures staff understands local| state and Federal liquor laws.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

• Establishes guidelines so employees understand expectations and parameters.

• Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when

• Manages day-to-day operations| ensures the quality| standards and meets the
expectations of the customers on a daily basis.

• Displays leadership in guest hospitality| exemplifies excellent customer
service and creates a positive atmosphere for guest relations.

• Empowers employees to provide excellent customer service.

• Acts as the guest service role model for the restaurants| sets a good
example of excellent customer service and creates a positive atmosphere for
guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to
obtain feedback on quality of food and beverage| service levels and overall

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with
a focus on continuous improvement.

• Manages service delivery in outlets to ensure excellent service from point
of entry to departure (e.g.| greeting from hostess| speed of order taking and
food and beverage delivery| fulfillment of special requests| collection of
payment & invitation to return).

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates| including setting
performance standards and monitoring performance.

• Identifies the educational needs of others| develops formal educational or
training programs or classes| and teaches or instructs others.

• Ensures employees are treated fairly and equitably. Strives to improve
employee retention.

• Ensures employees receive on-going training to understand guest

• Solicits employee feedback| utilizes an |open door| policy and reviews
employee satisfaction results to identify and address employee problems or

• Strives to improve service performance.

• Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities

• Provides information to supervisors| co-workers| and subordinates by
telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Assists servers and hosts on the floor during meal periods and high demand

• Recognizes good quality products and presentations.

• Oversees the financial aspects of the department including purchasing and
payment of invoices.