JOB PURPOSE: The AM is responsible for overall restaurant with a focus on bar operations, driving stellar business profitability & productivity, adhering to all established standard operating procedures (SOP). Using passion for the craft & skill in leading the team, energize & inspire them to provide outstanding service.
ACCOUNTABILITIES:
Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective & efficient systems and a motivating work environment.
1. Managing day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards and staying true to brand values.
2. Procuring necessary resources and ensure strict adherence to their appropriate usage, stock control procedures, inventory costs, portion controls and conduct regular stock checks to ensure availability of equipment/ bar stock to cater for guest requests and operational needs.
3. Support the evolving drink crafting, strategically plan & effectively manage funds and production methods, ensuring loss prevention while keeping brand values aligned & met with flawless execution.
4. Ensure sufficient staffing levels are maintained, with customised training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.
5. Successfully groom brand champions who are knowledgeable, trained and compliant in every facet of their roles, able to create a welcoming & exciting atmosphere. Ensure performance is maximised for highest productivity, exemplify consistent delivery of exceptional product & service standards.
6. Create and constantly monitor that SOPs are being upheld and improved upon for further effectiveness; understand market dynamics, continually redefining our best by evaluating market trends which are proactively diagnosed, to provide quality service surpassing guest expectations.
7. Align teams and implement action plans to successfully achieve business outcomes, balance all aspects of the business according to reports covering matters ranging from HR, Sales & Marketing, Finance and guest feedback which must be obtained regularly. Contribute as required to all external quality assurance audits and action plans.
8. Operational & guest challenges must be investigated & resolved appropriately in a timely manner.
9. Administrative duties such as resource allocation, effective rostering meeting operational needs & financial objectives with sound productivity and labour costs.
10. Instil strong ethics within the team, monitor & ensure venue adherence to all related licensing laws, compliance and company policies. Strict adherence to consistency in sanitation, health & food safety regulatory guidelines while ensuring maintenance & functionality of venue equipment.
11. Any other duties as assigned.
KNOWLEDGE / QUALIFICATIONS:
1. Minimum tertiary education or 2 year degree from an accredited university in hospitality related major with 5 years experience in the beverage or related professional area. Minimum 3 years managerial experience. WSET or equivalent trained preferred.
SKILLS:
1. Excellent leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, deep knowledge in wines, spirits, cocktails & barista-skilled preferred.
2. Creative, innovative, resourceful, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.
