Job Responsibilities
- Fully responsible for the outlet's operating budget, including revenue, labor costs, and profitability.
- Continuously seek ways to increase revenue without compromising established standards.
- Ensure effective communication between managers and staff.
- Prepare F&B profit reports, budgets, and marketing plans.
- Assist management with promotional activities and creative ideas, making recommendations as needed.
- Develop, implement, and conduct staff training programs.
- Ensure the highest quality of products is served.
- Hold daily briefings with staff to review occupancy forecasts, reservations, special attention items, complaints, and any other relevant issues.
- Monitor guest service to ensure it meets set standards, and attend to guests as necessary.
- Anticipate guest complaints and take prompt corrective action.
- Stay aware of the clientele mix, seasonal periods, and festivities, and make recommendations for competitive analysis and budgeting.
- Coordinate with the Chef and other departments for special promotions and ensure staff are informed to maximize upselling opportunities.
- Maintain a strong, efficient team while fostering loyalty and trust among staff.
Requirements
- Minimum of 2 years of managerial experience in the hospitality industry.
- Strong leadership abilities with the capacity to motivate a team.
- Skilled in solving practical problems and handling situations with limited standardization.
- Excellent interpersonal and leadership skills.
