Provide leadership, supervision and motivation to the outlet team, as per standards
ROLE RESPONSIBILITIES | ||||||||
1 | Take part in training and implement accordingly | |||||||
2 | Conduct and ensure that employees receive adequate and satisfactory on-the-job training | |||||||
3 | Keep his superior informed about all unusual matters concerning any plans affecting his/her area | |||||||
4 | Ensure that discipline prevails within the team and communicate any disciplinary issues to superior / HR manager | |||||||
5 | Play an active role in the team and ensure smooth and satisfactory hand-over between shifts | |||||||
6 | Assist in the building of an efficient team by taking interest in their welfare, safety and development | |||||||
7 | Assist the FNB / Resident Manager to carry out performance appraisal and to identify necessary training measures | |||||||
8 | Ensure a good working relationship with Housekeeping and other departments as required | |||||||
9 | Ensure proper grooming of team members as per standard | |||||||
10 | Coordinate & supervise activities to ensure optimum care and assistance to guests | |||||||
11 | Establish and maintain effective employee relations | |||||||
12 | Ensure high level of quality services are delivered to guests at all times | |||||||
13 | Handling and monitoring of guests complaints and the relevant follow up action required | |||||||
14 | 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 | |||||||
15 | Inspect set ups, including service station before the opening/ensure that guests’ requests are properly followed | |||||||
16 | Ensure the set up and ambiance of the outlet are as per standards | |||||||
17 | Participate in service of food and beverage items as and when required | |||||||
18 | Able to bring new ideas and innovation ( special nights, dinners) | |||||||
19 | Participate in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
20 | Assist his superior in ensuring a proper manning during the shift | |||||||
21 | Assist his superior in managing the budget efficiently and effectively | |||||||
22 | Monitor leaves in respective outlet | |||||||
23 | Control of expenses (breakages, linen, materials, etc.) | |||||||
24 | Monitor the outlet’s operation equipment in collaboration with the responsible of the stewarding department | |||||||
25 | Conduct monthly inventory on materials used in the outlet / villas | |||||||
26 | Check and approves stores requisitions whilst ensuring par stock at the outlet are maintained | |||||||
27 | Submit at the end of each shift number of covers and sales figures to the F&B manager / night auditor | |||||||
28 | Ensure that all transactions regarding guests checks are dealt with | |||||||
29 | Ensure energy saving (electricity, gas, water) | |||||||
30 | Ensure respective TMs are operating as per Quality Management System | |||||||
31 | Ensure respective TMs are operating as per S&H regulations and policies | |||||||
32 | Establish all quality procedures in collaboration with the quality manager and ensure the follow-up | |||||||
33 | Participate in daily briefings and debriefings with respective team members and attends daily F&B meeting | |||||||
34 | Ensure the quality of products and services delivered to guests | |||||||
35 | Ensure that all matters concerning TM are communicated to the F&B manager / HR manager | |||||||
36 | Supervise orders to rooms and liaise with the kitchen to keep up established standards | |||||||
37 | Organise breakfast / lunch / dinner operation | |||||||
38 | Comply with all the sustainability commitments and practices implemented within business units | |||||||
39 | Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society |
Preferred Qualifications | SC / HSC level or equivalent with professional training and experience Diploma with specialization in F&B from a recognized institution | |||||||
Preferred Experience | 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 |
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