Outlet Manager

Supervises the daily operations of the outlets and ensure adherence to standards. He is visibly present on the outlet floors during service and solicits feedback from guests. He handles guests’ issues as appropriate to ensure outstanding service.

Duties and Responsibilities:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks out side the scope of work described.

I.        Organization

• Must be familiar with procedures and standards of all the outlets.
• Plan, control and coordinate Outlets organization and activity.
• Apply and ensure application of standards and procedures set by Constance Belle Mare Plage and those resulting from the Hotel’s Food and Beverage policy.
• Participate in managing the department’s personnel in terms of hours, public holidays discipline and training according to instructions from F&B Manager /Assistant F&B Manager.
• Apply and ensure application of procedures and regulations concerning hygiene and safety.
• Make sure that all material and equipment made available to the Outlet is correctly used.
• Make concerted effort to report and control breakage.
• Participate in inventory taking at scheduled times.
• Attends and contributes to the daily Food and Beverage meeting.

II.        Management

• According to F&B Manager /Assistant F&B Manager instructions, implement the appropriate means to improve costs, personnel, expenses and charges.
• Make any suggestions to F&B Manager /Assistant F&B Manager which will improve Outlet profitability.
• Establish and maintain effective employees relation.
• Conducts, under the guidance of the F&B Manager /Assistant F&B Manager such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counselling and suspension if necessary to ensure appropriate staffing and products.
• Performs related duties and special project as assigned.
• Controls and regulates costs associated with outlet.

III.        Quality

• Before each service, check Outlet cleanliness and set-up.
• Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.
• Participate in service as necessary to ensure agreed standards are met.
• Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.
• Conduct pre-meal briefing.
• Take responsibility for reception and service quality.
• Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to F&B Manager /Assistant F&B Manager.
• In cooperation with F&B Manager /Assistant F&B Manager, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
• Make any suggestion to F&B Manager /Assistant F&B Manager likely to improve service quality.
• Send daily outlet logbook to F&B office.

Candidate profile:

Qualification:

• Middle or Secondary Education + Additional training or certificates in the relevant field is a plus. 

Experience:

• A minimum of 5 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.
• At least 2 years of professional experience on a similar position is a plus.

Technical Skills:

• Detail-Oriented.
• Management skills.
• The ability to perform basic calculations and measurements.
• Problem-Solving and Conflict Management.
• Team leader. 
• Fluency in English or another language, written and verbal communication.
• Knowledge of a second language is a plus.