Outlet Manager (Beach Club)

- Maintain a high customer service focus by approaching your job with the customers always in mind.
- Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
- Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
- Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
- Create an environment where everyone in the department is focus on "creating that special experience" to deliver exceptional customer service.
- Actively seek verbal feedback from customers and team members at each service period.
- Agree on and implement actions to make improvements to customer service.
- Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Director.
- Make sure all customers' requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.
- Be available to assist on duty in the restaurant and bars during any busy days or special events.
- Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department.
- Knowledgeable of Hilton departmental standards.
- Able to explain the standards to the team and Managers, assessing team members against these standards.
- Ensure that bar & beverage training on departmental standards is regularly conducted in the outlets.
- Responsible for maintaining stock and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to ensure product quality.
- Check guests for proper identification, detect and act upon guest inebriation as trained, demonstrating knowledge of liquor laws.
- Able to use bar equipment at its best level.
- Monitor standards through regular standards review checks.
- Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service.
- Implement and follow-through with improvements identified.
- Plan, prioritize, organize and control the day-to-day operation.
- Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.).
- Describe, assign and delegate duties and authority for the operation of the restaurant at all times.
- Understand the situation in other departments and their implications for your own department.
- Plan ahead and ensure adequate resources are available.
- Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
- Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
- Ensure that the shift is reviewed, and handovers and briefings are carried out.
- Maintain in-depth technical knowledge and skills required for the job.
- Establish good communication with the Kitchen team & Purchasing team.
- Maintain event and function histories to assist with returning events.
- Participate in future menu changes with the Food & Beverage Director, taking into consideration new F&B beverage trends, market demands and sales achievements.
- Attend and participate in regular F&B operational and roster meetings.
- Understand the goals of the hotel and the department's role in achieving it, communicating goals and clear direction to the team.
- Set and agree to departmental objectives for self and team.
- Represent the needs of the team to others in the hotel.
- Extensive beverage knowledge and latest trend in market in terms of beverages including coffees, teas, alcoholic and non-alcoholic beverages. • Vast knowledge on what's happening with competitor property in terms of F&B promotions and its result. In particularly, bar & beverages.
- Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.
- Seek out and maximize departmental and hotel revenue opportunities.
- Be aware of potential highs and lows in the business.
- Create and implement sales promotions and team member incentives as per discussion with the F&B manager.
- Ensure that hygiene training is conducted at least once a year.
- Carry out any other reasonable duties and responsibilities as assigned.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
* BENEFITS:
- Competitive salary
- Insurance as labor law (apply from starting date)
- Heath Care Insurance (24/7)
- 12 - 14 Annual Leaves
- Working hours: 8 hours/ day, 2 days off per week
- Relocation, home leave ticket, repatriation allowances
- Accommodation, uniform, transportation, meals
- Pre-opening Service Charge
- Others benefits.