Manage the outlet operation, providing supervision, direction and leadership to Assistant Managers, Team Leaders, Captains, and F&B Service Attendants on shifts and to monitor efficient and optimum levels of service standards.
Work closely with a team of food and beverage personnel, to manage the shift and at the same time meet guest needs, etc.
Take responsibility for and achieve the business goals set for the outlet and be proactive and suggest ways in which the business may be improved.
Ensure that services in the outlet are consistent and adhere to established standards, with class and style. Revise standards, if necessary, to ensure the most appropriate service is maintained. Contribute to the training of associate in quality service.
Presence during designated operating hours of the outlet to provide direct supervision and immediate assistance to his/her staff guests. Ensure that adequate supervision is provided for in his/her staff and guests.
Ensure all staff including casuals is properly groomed according to hotel standards at all times.
Attend to operational problems and needs brought to attention by your outlets staff; attend guest complaints, inquiries, and requests; answer correspondence. Communicate to EM F&B on duty for any VIP's presence, including hotel owners and executives.
Ensure that the outlet is kept in a neat and tidy manner, and that all machinery, furniture, & fixtures are in proper working order, and are maintained in a clean and hygienic state. Also ensure that operating equipment used by the outlet is sufficient to the business level.
Maximize business and profitability of the outlet through aggressive promotional activities and controlling operating costs.
Participate in pricing policy formulation when changing menu, by taking into consideration of local requirements, market demands, competition, trends, recipes, potential costs, availability of materials, merchandising and promotion.
Prepare and accountable for accuracy of budget, reforecast, and outlook of the outlet to a +/-5%. Ensure Manpower and Expenditure Planning is accurate and adequate for business.
Maintain and retain an effective service workforce by providing a pleasant work environment, teambuilding, provision of optimal staffing level and providing appropriate training and development of associates, in co-ordination with the Human Resources Department.
Attend F&B meetings to update on current activities and bring up issues shared by all outlets. And conduct daily staff meeting.
Perform other tasks and duties as assigned by the supervisor from time to time if necessary.
Qualifications:
Diploma in Hospitality Management.
Bachelor's degree in hospitality management is an added advantage.
Minimum 10 years in a 5-star hotel or reputable restaurant.
5 years Managerial experience.
Fluent in English, both written and spoken.
Knowledgeable of food and beverage products, preparation and service in details.
Advance customer service skills and strong leadership and management skills.
Meticulous and attention to details.
Training experience is compulsory.
Computer Literate with business report writing skills.
