Roles & Responsibilities:
- Daily Operations
- Outlet manager oversees the overarching aspects of the restaurant by cleaning of all areas, including the dining area, kitchen and restrooms
- To ensure the safety instruments are current and that safety procedures are followed
- Train and coach, employees in the restaurant to ensure that established standards are met; daily activities and planning for outlet operation
- Outlet manager trains/provides training for newly hired staff to ensure each new employee understands the restaurant's philosophy and management's expectations
- Oversee all staff in the department to maintain healthy relationships with suppliers
- Understand all beverages offered, which includes the ingredients, methods of preparation and proper service
- Expertise knowledge of bar snack/food offered
- To be visible in the operation, provide recognition and promote good public relations
2. Attend F&B Meeting
- Schedule activities for restaurant staff according to guidelines and ensure proper uniform of staff at all times
- Maintain all restaurant equipment and ensure it compliance to the standards according to hotel policies and procedures
- Manage storage supplies and assign staff in requisition activities and evaluate all daily specials
- Oversees work in shift and restock supplies at the end of shift and perform regular inspections on all equipment and recommend required repairs
3. Guest Service
- Be readily available to customers to allay any concerns or problems that may arise
- Anticipate the needs of guests, respond accordingly to guest inquiries or problems
