DUTIES & RESPONSIBILITIES:
- Identify and delegate responsibilities to associates to ensure objectives are met and excellent service is consistently achieved.
- To ensure that the required food and beverage profit margins are achieved for each outlet in each financial period.
- Effectively manage all outlets in the absence of the F&B / Restaurant Manager.
- Effectively update the duty roster if any change has to be made.
- Authorized to sign for casual labour payment vouchers.
- Manage weekly casual labour requisition forms.
- To ensure all outlets are sufficiently stocked to minimum par levels.
- To ensure all stocks are arranged in First Expire First Out procedure.
- To ensure daily walk through for engineering defects.
- To ensure all operating equipment are in good working condition.
- To conduct weekly breakage report with stewarding.
- To train staff on menu, service style, controlling wastage and phraseology.
- To attend daily HOD meetings in the absence of the F&B / Restaurant Manager.
- Recommending employment, promotion and dismissal of employees.
- Compiling, in liaison with the kitchen, menus for the various outlets and for special occasions.
- Manage operations with passion, integrity, and knowledge while promoting the culture and values of Dao By Dorsett.
- Implement new company policies and procedures by developing plans and instructing associates.
- Provide direction to associates to achieve Food & Beverage revenue budget goals.
- Consistently review operations and associates to identify any problems, concerns, feedback and opportunities for improvement.
- Provide coaching and feedback together with the F&B / Restaurant Manager to associates and assesses performance on a monthly basis.
- Create a positive guest experience by delivering a high level of service and ensuring all associates engage guests to understand their needs and exceed expectations.
- Ensure good guest relation and communication in a professional and elegant manner.
- Manage all outlets to meet or exceed standards in food quality, safety, and cleanliness.
- Consistently monitor product and labor costs to remain within goals.
- Solicit guest feedback to understand the needs and wants of customers.
- Train and coach associates on guest services principles and practices.
- Follow the F&B department policies and procedures, including those for cash handing and safety/security.
- Monitor and maintain the Micros POS System.
- Assist in menu engineering statistics.
- Develop and implement creative solutions to areas of improvement.
- Assist in conducting associates daily briefing.
- Assist in any areas of the outlets when staffing constraints requires additional manning.
- Identify employee weaknesses and train and guide as necessary.
- Any other duties as directed.
