Responsibilities include assisting in departmental training for all associates to maintain consistency and ensure improvement in achieving quality service standards and developing the highest standard of quality relating to presentation, supervision as well as control of food and beverage service in the outlet. Associate is responsible and accountable for the entire operation, administration as well as profitability of the outlet.
Strategic planning and implementation
· Assists in the development and implementation of the business unit’s annual business plan, strategies and key performance objectives to ensure the unit meets its financial targets.
Operations Management
· Assists in managing the operations through but not limited to proper scheduling, assigning of duties, table management in view of business levels and up keeping of hygiene and sanitation.
· Ensures proper shift handling and hand-over such as but not limited to: monetary matters, preparation of mise en place and key operational matters updates.
· In the absence of the Restaurant / Bar Manager, attends key meetings relating to the business unit as required.
· Assists in conducting daily briefing to ensure the team is duly informed of key operational matters.
· Handles any constructive feedback from guests.
· Cultivate a positive culture surrounding the eGCC platform and formulate strategies to continually improve the guest experience.
· Assists in collaborating with the business unit’s chef to continually review and refresh menu offerings as deemed by locality and region.
· Assists in creating an operational environment of education and empowerment that energizes associates to focus on guest preferences, allowing for the creation of memorable guest experiences.
· Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
· Participates in regular hygiene audits in conjunction with the Chief Steward and Culinary Director / Executive Chef.
Financial Management
· Active participation in discussions with the Restaurants, Bars and Events Management team (including the Culinary team) to ensure the timely development and completion of the annual budgets and to regularly monitor performance and assume responsibility for its achievement.
· Assists in proper expenses and cost control with required services and standards and monitoring the financial performance of the unit in this process.
· Ability to utilize the various systems used to support and manage the unit’s business such as: WinCheck, ResPAK, Micros and NetVuePoint.
Business Development and Marketing
· Ability to interact with media and guests to promote the hotel and the business unit.
· Ensure guests’ database is kept properly and motivates the team to anticipate guest needs.
· Be aware of what the premier external competitors in the market are doing.
