MAIN DUTIES & RESPONSIBILITIES

·        Ensure cleanliness, ambience, service readiness, staff grooming and hospitality culture.

·        Responsible for managing the day-to-day operations of the Outlet to meet and exceed customers’ needs and business requirements whilst ensuring adherence to service standards and operating procedures.

·        Develop, implement and continually review the policies, procedures, practices and standards and control to ensure they are consistently applied.

·        Develop and implement objectives for the restaurant team in line with the hotel objectives.  Participate in the selection of associates.

·        Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the restaurant to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability.

·        Maintain high visibility during meal service and occupancy to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers’ complaints to ensure their satisfaction.

·        Organize special events in the restaurant such as: Food Promotion, Theme Night, Lobster Festival, Romantic Dinner.

·        Inspect the dining room and kitchen areas to ensure the food quality and service are according to standards and to ensure the physical facilities and equipment are well kept and that all Hygiene manual, health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality.

·        Give guidance toward improvement and make necessary adjustments for consistency.

·        Forecast covers and revenues, while controlling payroll and other relevant costs, minimizing loss and misuse to achieve and exceed the restaurant budgeted profitability.

·        Evaluate cost effectiveness of all aspects of operation.

·        Develop and implement cost saving and profit enhancing measures, to incremental revenue generation (up-selling, suggestive selling, beverage, etc.).

·        Manage and control stock ensuring par levels are maintained.

·        Anticipate and maintain all material and supplies ensuring their availability.

·        Control usage of food items and appropriate usage of equipment, tools and service equipment ensuring the equipment is used in a correct and safe manner.

·        Accomplish a set of administrative duties such as leading and attending meetings, writing reports, maintaining a logbook of activities and other specific duties related to the role.

·        Perform other duties as assigned by Assistant Food & Beverage Manager, Food & Beverage Manager, Operations Manager.

·        Ensure compliance with health, safety, and environmental regulations and standards.

·        Any other cognate duties may be assigned.

CRITERIA

·        3 years in Food & Beverage management position of similar style.

·        Diploma in Hotel Management or another related field.

·        Be confident, well-groomed and dressed in a smart casual manner.

·        Personality: warm, welcoming, smiling and pleasant.

·        Act with integrity.

·        Communicate effectively.

·        Fair and firm management abilities.

·        Strong Administration skills.

·        Strong knowledge of Food and Beverage.

·        Financial Knowledge (Revenue, Cost, Expenses, Forecast, Budget).

·        Excellent communication skills.

·        Good Marketing knowledge and progress.

·        Train the trainer skills.

·        Good interpersonal skills.