Supervise the daily operations of the outlet to ensure compliance with policies, procedure, standards and aim at satisfying and exceeding customer expectations.
Assign duties reporting subordinates and constantly inspect all areas to ensure all guest service areas as well as supporting areas are cleaned and completed.
Maintain all hygiene, health, and safety regulations.
Clear tables during service, control guest checks and secure proper payment using prescribed cashing handling procedures.
Take orders and serve all food and beverage requests, using suggestive selling techniques.
Assist in the identification of training needs and the development of training plan. Provide coaching and conduct training for all reporting subordinates to ensure that service standards and procedures are allowed.
Supervise and ensure all opening and/or closing side duties are handled according to established procedures and standards.
Assist with scheduling attendants and control hostesses, captains, and service agents.
Assist in conducting pre-service meetings on a daily basis.
Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
Provide direct service to customers as needed, including but not limited to serving tables, bussing seating guests and general clerical/cashier duties.
Enforce hotel safety standards to ensure corporate compliance.
Perform other duties and handle project as assigned.
Perform any other duties as assigned which may be in a different outlet than originally employed.
Qualifications:
Bachelor's degree in hospitality management is an added advantage.
Minimum 3 years in a 5-start hotel or reputable restaurant.
4-5 years Supervisory experience.
Knowledgeable of food and beverage products, preparation and service in details.
Strong leadership and management skills
Meticulous and attention to details
Computer Literate with business report writing skills.
