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Outlet / Restaurant Manager

  • Savanne
  • Negotiable
  • Permanent
  • Added 06/01/2017 
  • Closing 05/02/2017
  • Human Resources Executive
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Description

• SC / HSC level or equivalent with professional training and experience • Diploma with specialization in F&B from a recognized institution

 

  • At least 6 years work-related experience in F&B operations with at least 2 years as Outlet Supervisor in hotels or restaurants.

  • Computer literale including hotel management system such as Opera, Micros, Win HMS…

Fluent in English and French both written and spoken, a third language preferred

  • Coordinate & supervise activities to ensure optimum care and assistance to guests
  • Establish and maintain effective employee relations
  • Ensure high level of quality services are delivered to guests at all times
  • Handling and monitoring of guests complaints and the relevant follow up action required
  • Consult daily events to take note of number of guests for “mise en place” / to prepare arrival and special cocktail / “mise en place” of fruit platters in arrival rooms
  • Inspect set ups, including service station before the opening/ensure that guests’ requests are properly followed
  • Ensure the set up and ambiance of the Outlet / Villas are as per standards
  • Assist his superior in ensuring a proper manning during the shift
  • Assist his superior in managing the budget efficiently and effectively
  • Monitor leaves in respective outlet
  • Control of expenses (Breakages, linen, materials, etc.)
  • Monitor the outlet’s operation equipment in collaboration with the responsible of the stewarding department
  • Conduct monthly inventory on materials used in the outlet / Villas.
  • Check and approves stores requisitions whilst ensuring par stock at the Outlet are maintained
  • Submit at the end of each shift number of covers and sales figures to the FNB Manager / Night Auditor
  • Ensure that all transactions regarding guests checks are dealt with
    • Ensure respective TMs are operating as per Quality Management System
  • Ensure respective TMs are operating as per S&H regulations and policies
  • Establish all quality procedures in collaboration with the quality manager and ensure the follow-up
  • Participate in daily briefings and debriefings with respective team members and attends daily F&B meeting.
  • Ensure proper grooming of team members as per standard
  • Participate in service of food and beverage items as and when required
  • Ensure the quality of products and services delivered to guests
  • Ensure that all matters concerning TM are communicated to the FNB Manager / HR Manager
  • Supervise orders to rooms and liaise with the kitchen to keep up established standards
  • Organise breakfast / lunch / dinner
 
 

Heritage Le Telfair Golf & Spa Resort

Heritage Le Telfair Golf & Spa Resort

 

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