-Reviews the work of subordinates to ensure that established procedures and policies are followed.
-Inspects the service area daily to ensure the hygiene of these areas.
-Ensure that all materials and equipment are in compliance with departmental standards.
-Communicates effectively with the kitchen and other key departments.
-Analyses the training needs of the restaurant.
-Develops training programs for staff and trainees together with the training department. Evaluates training results.
-Attends daily briefings and bi-weekly F&B meetings.
-Reviews, coaches and evaluates staff performance and periodically..
Rewards outstanding performers and take disciplinary action as and when necessary.
-Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
-Ensure the standards, policies and procedures of the hotel are adhered to by the rank and file staff.
-Motivates restaurant staff and maintains good team spirit.
-Conducts marketing research on competitors for analysis.
-Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
-Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.
-Maintains sufficient supplies and equipment. Replenishes based on anticipated needs.
-Coordinates the requisition of linen/skirting required and assigns staff to transport them to the outlets.
-Reviews the sales revenue for the previous day and resolves any discrepancies with Accounts. Tracks revenue against budget.
-Assigns work and duties to staff in accordance with departmental procedures.
-Conducts pre-shift meetings/role calls with staff and disseminates all information pertinent to the day’s business and customer feedback.
Ensures that staff adheres to the dress code and is well-groomed.
-Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.
-Promotes positive guest relations at all times.
-Familiarizes with all hotel services/features and local attractions/activities to assist with any guests’ enquiries.
-Handles guests’ complaints as satisfactorily as possible.
-Checks the status of all orders and ensures that they are delivered on time.
-Ensures the Hostess stand is clean, tidy and has sufficient supplies.
Reviews the reservation book, pre-assigns designated tables and follows up on all special requests.
-Ensures that there are enough copies of menus, wine lists and beverage lists available and in good condition for each meal period.
Checks the pickup stations and side stations to ensure cleanliness, tidiness and sufficient supplies.
-Directs guests from one outlet to the others when there are situations of overflow during peak hours.
-Monitors and ensures that all tables are cleared and reset according to outlet procedures.
-Assists outlet staff as and when required.
-Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.
-Prepares and submits daily/weekly cover/revenue forecast.
-Completes work orders for maintenance repair and submits to Maintenance.
-Contacts Maintenance directly for urgent repairs.
-Ensures the projects/assignments are completed within the given time frame.
-Ensures all administrative work and closing duties are done in accordance with departmental standards.
-Holds monthly outlet meetings.
-Recruits candidates for the outlets.
-Conducts daily quality checks on the conditions of flowers.
-Performs any other duties as may be assigned from time to time by the Management.
