Outlet Manager

Engaging leadership that inspires and empowers the Outlet Staff.
Assists with the strategic direction for the departments of responsibility and proactively conveys guidelines for staff that shapes the unparalleled standards expected.
Creates dynamic and positive outlet environment that accurately represents the concept brief and brand.
Make certain that areas of accountability are executed in uncompromised levels.Proper utilization of resources is a must.
Oversee facility and equipment in the responsible areas to make sure they are in complete working order.
Ensures consistent, high-quality service standards are maintained in assigned restaurant through effective training and feedback mechanisms.
Acknowledge, greets and converses with guests.
Ensures high quality of food items, service and presentation.
Produces regular and special reports; maintains required records and files.
Ensures all activities performed within the department are in accordance with the company's business objectives, and established safety and security standards.
Keeps senior management informed of significant problems that may jeopardize the achievement of The Grand Ho Tram Strip properties objectives.
Hires, trains, motivate, and provide on-going communication to staff to deliver first-class service with unmatched elegance and professionalism while promoting a culture of accountability.
Evaluates employee performance through operational audits to improve convention services service and build reward and recognition systems.
Propose staff changes in assigned areas, including the hiring, promotion, demotion, and vacations, leaves of absence and release of staff.
Creates an encouraging atmosphere that stimulates and motivates employees to acceptable levels of turnover, absenteeism, and promotions.
Communicates with partnering departments and peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.
Maintains close work relationships with other departments and their leaders to promote feedback, cross training and efficient operations.
Effective Cost control within department and maximize profitability.
Handle Food and Beverage complaints in a timely, professionally in effective manner.
Willing to accept additional tasks as assigned by senior management of department.