Job Description

• JOB PURPOSE

To manage the complete F&B outlet operations. As a manager, behaves in an exemplary fashion, embodying the brand mindset, manages the team ensuring guest satisfaction, quality and high standards of service for customers and ultimately lead the outlet to attain profitable results.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

• Ensures guests are well looked after, from the moment they arrive to the time they leave
• Enquires whether guests are satisfied throughout the meal
• Offers attentive service to guests, adapting to any constraints
• Establishes good relations with guests, offering advice and fostering customer loyalty
• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Takes part in inventories and manages stocks under his/her responsibility

• Increases revenue for the point of sale through additional sales techniques

• Prepares and analyses financial reports/results and implements corrective actions as necessary
• Manages the outlet cost in accordance with the expense budgets and ensures efforts to reduce costs and expenses without compromising on quality.
• Ensures strict adherence to Outlet Internal bill settlement policy, as per the company/hotel guidelines.

Operational

• Organizes the work for the team, including the need to multi-skill in employees for job requirements
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Continuously takes initiatives to enhance and improve the team member’s product knowledge.

• Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during outlet briefings etc.
• Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.
• Ensures the point of sale is prepared to a high standard in order for:

• Taking guests’ orders

• Equipment is used correctly

• Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations
• Checks the quality, speed and overall efficiency of the team/waiting staff.
• Ensures that the Back of the house service areas are maintained as per the hotel standards.

Business plan /Analysis

• Supervises the team’s sales attributes
• Analysis the outlets sales and revenue and strives to achieve and exceed the financial budgets
• Makes efforts to train the team in up-selling and suggestive selling techniques
• Helps increase guest loyalty through quality of service
• Consistently review the VOG report to enhance guest experience

Team Management

• Evolves working methods in line with brand philosophy
• Respects labor law, particularly when preparing work schedules
• Integrates, trains and manages personnel and assists team members to improve their skills and provides support for career development
• Ensures his/her staff are well presented (clothing, personal hygiene etc)
• Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)

General Duty

• Organizes work and number of personnel according to level of activity
• Shares the responsibility for meeting the department’s targets with his/her superior, by:
    – respecting the procedures and internal audits personally applicable
    – ensuring respect of the procedures and internal audits applicable to the team
    – increasing sales
• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting brand standards
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel’s security regulations (in case of fire etc)
• Respects the hotel’s commitments to the “Environment Charter” (saving energy, recycling, sorting waste etc)