Primary Responsibilities
Business Performance
- Plan for outlet budget and review forecast on revenue and expenditure on monthly basic;
- Analyze and submit month-end reports and identify deviation from business plan goals;
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet;
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion;
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
Outlet Operation
- Conduct departmental daily briefings to ensure that all pertinent information is well received by team members;
- Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards;
- Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service;
- Handle guests’ complaints and comments tactfully and efficiently;
- Handle all administration work pertaining to cashier/bar operation requirement and company’s policies;
- Maintain department communication logbook and updated notice board;
- Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests;
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations;
- Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features;
- Ensure that health, safety and security procedures are in place in the outlet;
- Attend all briefings, meetings and trainings as assigned by management;
- Perform proper handover and communication to the next shift;
- Assist other food & beverage outlets with their operations during peak times or when required.
Team Management
- Interview, select and recruit outlet employees;
- Identify and develop team members with potential;
- Conduct performance review with the team;
- Constantly monitor team members’ appearance, attitude and degree of professionalism;
- Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business;
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
- Prepare payroll and gratuity reports;
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
Only shortlisted candidates will be contacted. Thank you.
