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- Job Level
MAIN DUTIES AND RESPONSIBILITIES:
1.1.1 To assistant the Director of Food & Beverage & Food & Beverage Manager in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
1.1.2 To ensure that the monthly forecasted food and beverage revenue figures are achieved.
1.1.3 To strictly adhere to the established operating expenses and that all costs are controlled.
1.1.4 To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
1.1.5 To ensure that the Restaurant is managed efficiently according to the established concept statements.
1.1.6 All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
1.1.7 To assign responsibilities to subordinates and to check their performance periodically.
1.1.8 To assist in the operation and be visible during entire meal period.
1.1.9 To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
1.1.10 To conduct and assist the Back of House Manager / Chief Steward in monthly inventory checks on all operating equipment and supplies.
1.1.11 To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment.
1.1.12 To control the requisitioning, storage and careful use of all operating equipment and supplies.
1.1.13 To conduct daily pre-shift briefings to employees on preparation, service and menu.
1.1.14 To attend twice a month Food and Beverage Meeting and Daily Operations Meeting.
1.1.15 To conduct monthly employee meetings and provide a summary with issues / solutions to Director of Food and Beverage.
1.1.16 To attend all meetings as required by Executive Management.
1.1.17 To prepare and participate in the Monthly Objective Review.
1.1.18 To liaise with the Kitchen and Beverage department on daily operation and quality.
1.1.19 To handle all guest complaints, requests and enquiries on food, beverage and service.
1.1.20 To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
1.1.21 To ensure that the outlet cashiering procedures are strictly adhered to.
1.1.22 To ensure a staff member is always available on assisting guest inquiries.
1.1.23 To identify in conjunction with the Director of Food and Beverage & Food & Beverage Manager market needs and trends.
1.1.24 To monitor and analyze the menus and product of competitive restaurants.
1.1.25 To assist the Chef de Cuisine in developing menu "specials" and to promote them.
1.1.26 To plan and implement an effective sales plan and promotional activities in the outlet.
1.1.27 To plan monthly hotel concierge visits in order to promote the restaurant effectively.
1.1.28 To provide the Director of Food and Beverage & Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
1.1.29 To revise and update the outlet Departmental Operations Manual on an as needed basis.
1.1.30 To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
1.1.31 To submit to Food and Beverage Office before opening the outlet the following:
1.1.32 Operations Manual
1.1.33 Opening and Closing Procedures
1.1.34 Outlet Policy and Procedures
1.1.35 Pricing Structure
1.1.36 Food and Beverage Menu
1.1.37 To submit to Food and Beverage Office the following:
1.1.38 Monthly Outlet Report
1.1.39 Vacation Planner
1.1.40 Monthly Objective Review
1.1.41 Monthly Training Report
1.1.42 To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.
1.1.43 To maintain the outlet bulletin board.
1.1.45 To submit all guest/employee incident reports.
1.1.46 To report "lost and found" items.
1.1.46 To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
1.1.47 To liaise and organize with Stewarding and Housekeeping Department that the established cleaning schedules are strictly adhered to.
1.1.48 To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.
1.1.49 To maintain a high standard of personal appearance and hygiene at all times.
1.1.50 To undertake any reasonable tasks as assigned by the Food and Beverage Department.
1.1.51 To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
1.1.52 To develop departmental trainers and assign training responsibilities.
1.1.53 To conduct staff performance appraisals as required
1.1.54 To identify and develop young talents within the organization for future potential growth within the group.