outlets Manager

1. Direct and control all Food and Beverage staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
2. Provide guidance and assistance to the Assistant Restaurant Managers helping them in the execution of their responsibilities and helping them to set their own goals and objectives.
3. Oversee the service standards of all outlets ensuring that they conform to the requisite standards and meet or exceed customer expectations.
4. Oversee the quality, consistency, and presentation in all Food and Beverage outlets to ensure that they conform to the requisite standards and meet or exceed customer expectations.
5. Assist F&B Director by participating in the preparation of the Food and Beverage promotion plan and executes specific promotional activities as directed.
6. Assist in the preparation of the hotel's annual budget and monitors and controls the performance of the individual outlets.
7. Assist in monitoring and controlling the hotel's OE inventory and participates in inventory taking.
8. Conduct requent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
9. Assist in the maintenance of efficient administration preparing and submitting reports on time as directed.
10. Assist in the selection, training and evaluation of subordinate employees.
11. Coach, counsel, discipline and develop subordinate employees.
12. Act as a liaison between F&B Director and the Assistant Restaurant Managers apprising him/her of the situation and updating him/her on issues of importance.
13. Assist to implement corporate Food & Beverage standards and procedures, policies and signature touch points and to ensure that the Food and Beverage division is operating in line with the corporate manual.
14. Assist to ensure that the outlets meet and exceed all key performance indicators stated in the division's balanced scorecard.
1. Contribute to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
2. Perform additional duties as directed by supervisors.
3. Make appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
4. Be fully conversant with all health and safety, fire and emergency procedures.
5. Maintain a high standard of personal hygiene, dress, uniform, and body language.
6. Be polite and professional in any situation where the image or regulation of the hotel is represented.
7. Attend meetings and training as required by supervisors.
8. Ensure that all activities are carried out honestly, ethically, and within the parameters of local Law.
9. Interact with guests actively soliciting feedback.