About this role
Position: Outlet Manager
Department: Food & Beverage
Reports to: Food & Beverage Manager
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PURPOSE OF POSITION
To manage the operations of the Restaurant, including the development and performance management of employees. To oversee the financial aspect of the operations, optimizing profits and minimize cost through stock control and forecasting. Assists in overseeing and directing all aspects of the Food and Beverage and to ensure the highest level of service quality is provided to the Hotel’s guests and patrons.
KEY ROLES & RESPONSIBILITIES
Direct and supervise the work of the assistant Restaurant managers or Restaurant supervisorsKeep assistant managers or supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective actionHandle complaints and as and when required make effective service recoveryAsk guests for feedback; review feedback/internal processes and take corrective action for improvementRegularly inspect food & beverage quality.Be present in day-to-day outlet operations to ensure standards are being followedFollow established and proper Accounting proceduresPrepare and manage the Restaurant budget and forecast reports, with the goal of increasing sales and minimizing costs, including food, beverage, supply, utility and labor costsAttend daily F&B meetings and channel essential information down the lineHold monthly one-to-one meeting with staff to establish and monitor targets and their achievement.Be knowledgeable of hotel information to answer guest inquiries; always recommending the hotel’s food & beverage outlets prior to outside facilities Oversee the training and supervision of Restaurant employees, which includes work allocation, performance evaluation, training, and problem resolutionPrepares weekly staff schedule keeping in mind-anticipated business, existing budget and standards of serviceEnsure a safe working and guest environment to reduce the risk of injury and accidentsEnsure highest level of service in the Restaurant by effectively responding to complaints, taking any and all appropriate actions to turn dissatisfied guests to return guestsPrepare the payroll reports as requiredAttend monthly staff meetings to discuss P&L statement and operational issuesEstablish guest database with preference records of regular guestsEstablish/review sales incentive programs on a periodic basis, rewarding high achieversMaintain and control inventory of outlet/restaurant equipmentConstantly monitor the staff's appearance, attitude and degree of professionalismConsistently look for improvements in the Restaurant to stay on top of competitorsWorking to ensure standards of hygiene are maintainedManage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Housekeeping and Engineering DepartmentMaintain opening, running and closing duties for department
PERSONAL ATTRIBUTES
Knowledge of Excel, MS Word, Publisher, PowerPoint & MicrosMust be well-presented and professionally groomed at all timesExperienced in all aspects of restaurants service.Effective interpersonal communication skills with an outgoing personalityPhysically fit, self-motivated and demonstrates leadership qualitiesTeam player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determinationProven organizational skills, able to set and meet deadlines with quality resultsMust possess good communication skills for dealing with diverse staff
QUALIFICATIONS
Hotel Restaurant Management graduate
EXPERIENCE
Minimum 1 or 2 years experience in international chain hotels within Pub/Bar environment at a managerial level