Assistant Outlet Manager

Job Brief

The Assistant Outlet Manager assists the Outlet Manager in all his duties and responsibilities and is called to replace him/her as the head of outlet whenever he/she is absent.

DUTIES AND RESPONSIBILITIES:

• Must be familiar with procedures and standards of the assigned outlet.
• Plan, control and coordinate Outlets organization and activity.
• Apply and ensure application of standards and procedures set by Constance Ephelias Resort of Seychelles and those resulting from the Hotel's Food and Beverage policy.
• Participate in managing the department's personnel in terms of hours, public holidays discipline and training according to instructions from F&BM/AF&BM.
• Apply and ensure application of procedures and regulations concerning hygiene and safety.
• Make sure that all material and equipment made available to the Outlet is correctly used.
• Make concerted effort to report and control breakage.
• Participate in inventory taking at scheduled times.
• Attends and contributes to the daily Food and Beverage meeting.
• Establish the rota for the Team Members
• According to F&BM/AF&BM instructions, implement the appropriate means to improve costs, personnel, expenses and charges.
• Make any suggestions to F&BM/AF&BM which will improve Outlet profitability.
• Establish and maintain effective employee relations.
• Conducts, under the guidance of the F&BM, AF&BM, such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and products.
• Performs related duties and special project as assigned.
• Controls and regulates costs associated with outlet
• Before each service, check Restaurant cleanliness and set-up.
• Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.
• Participate in service as necessary to ensure agreed standards are met.
• Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.
• Conduct pre-meal briefing.
• Take responsibility for reception and service quality, supervised directly by the Restaurant Manager.
• Pay attention to guests' comments and suggestions; immediately take all required corrective measures and send remarks to F&BM/AF&BM.
• In cooperation with F&BM/AF&BM, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
• Make any suggestion to F&BM/AF&BM likely to improve service quality.
• Send daily outlet logbook to F&B office.

• Diploma/Degree in F& B Service Operations/ Hospitality Management
• Minimum 2-3 years' experience as Assistant Restaurant Manager level in 5* resort environment.
• Demonstrates energy and enthusiasm at work place.
• Is courteous and helpful to colleagues and guests.
• Demonstrates dedication and commitment to the role.
• Be fully conversant with all health and safety and hygiene procedures.
• Have excellent communication and leadership skills.
• He or She will be highly motivated, have a passion for providing a luxury experience for all our guests, be solution oriented and be able to inspire creativity at all levels.
• Previous food and beverage experience at a leadership level is essential.
• Have excellent communication, leadership, and financial skills

• Contact: Recruitment Team
• Reference: CatererGlobal/CTG-CONST-4434
• Job ID: 99935684