Building and maintaining a strong and efficient team.
Create loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
Operate the department with positive financial results.
Prepare and update the job description for all concerned personnel at least once a year.
Ensuring that all newly hired employees are properly screened, and that they received the hotel's orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
Recommend promotions and special awards.
Conduct performance evaluations
Understanding of GSI / Medalia score to perform.
Liaise with the Human Resource Department on disciplinary matters.
Maintain a high standard of personal appearance and hygiene at all times.
Develop and implement training programs and conduct training sessions.
Co-ordinate all training programs for the staff.
Identify all training needs.
Provide on-the-job and off-the-job training.
Keep F&B Office and training office informed of all training sessions.
Evaluate training and follow up.
Conduct daily checks and work with the Executive Chef or chef de cuisine to ensure that the buffet counter or display of F&B items is done attractively.
Ensure that all employees in direct contact with guests have good product knowledge.
Implement and maintain high quality standards as they relate to sanitation and cleanliness.
Demonstrate knowledge of local liquor and food service laws.
Have complete knowledge of Employment Act.
Have complete knowledge of FSMS and HACCP, responsible of standard and hygiene on the restaurant and bar.
Ensuring effective communication among fellow employees.
Assuring the timely and complete set up in accordance with the pre-determined policies and procedures of all meal periods in the restaurant.
Make recommendation to F&B Office for promotional activities and creative ideas.
Must be familiarized with all hotel policies and procedures in reference to training, safety and security.
Ensure all operating supplies and equipment are adequate as per Par stock established.
Anticipate additional supplies and equipment for additional wok load or volume of business.
Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency. Monthly checking Menu Engineering to have plans for improve items sale if needed.
Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes. Make actions plan to improve revenue depend on seasons.
Maintain customers profile and preferences, files on birthdays and anniversaries then follow.
Analyze daily reports with
Assistant Managers.
SUPERVISORY RESPONSIBILITIES
Supervises and coordinates the activities and work of the Assistant Managers, Supervisor, Captains, Hostesses,
Bartenders, Junior Captains and Servers.
