Responsibilities:
- Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
- Long Term planning to create initiatives that furthers the outlet overall goal
- Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
- Monitor the reservation status and communicate with culinary team
- Plan and control manning to meet business needs and according to budget
- Work with Talent & Culture to recruit suitable colleagues
- Communicate with team during daily briefings and conduct monthly department meetings
- Ensure regular training and re-training when needed
- Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
- Ensure hygiene and food safety compliance in the outlet and related areas
- Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
- Lead a Heartist® approach to guest experience/service with the F&B team
- Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
- Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
- Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
- Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
- Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
- Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
- Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
- Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
- Develop own knowledge and skills to grow as a business partner and leader.
Qualifications:
- Min 3 years in F&B, min 2 years in management experience,
- Degree in Hospitality Management
- Leadership / People management
- Able to work under pressure and independently
- Good interpersonal skills with ability to communicate with guests and all levels of employees
- Service oriented with an eye for details
