Outlet Manager

• To assistant the Assistant Director of F&B/ Director of Food and Beverage in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To conduct and assist the Back of House Manager / Chief Steward in monthly inventory checks on all operating equipment and supplies.
• To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To conduct daily pre‑shift briefings to employees on preparation, service and menu.
• To attend twice a month Food and Beverage Meeting and Daily Operations Meeting.
• To conduct monthly employee meetings and provide a summary with issues / solutions to Director of Food and Beverage.
• To attend all meetings as required by Executive Management.
• To prepare and participate in the Monthly Objective Review.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that the outlet cashiering procedures are strictly adhered to.
• To ensure a staff member is always available on assisting guest inquiries.
• To identify in conjunction with the Director of Food and Beverage market needs and trends.
• To monitor and analyze the menus and product of competitive restaurants.
• To assist the Chef de Cuisine in developing menu "specials" and to promote them.
• To plan and implement an effective sales plan and promotional activities in the outlet.          
• To plan monthly hotel concierge visits in order to promote the restaurant effectively.
• To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
• To revise and update the outlet Departmental Operations Manual on an as needed basis.
• To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
• To submit to Food and Beverage Office before opening the outlet the following:
• Operations Manual
• Opening and Closing Procedures
• Outlet Policy and Procedures
• Pricing Structure
• Food and Beverage Menu
• To maintain the Sunny Bar Daily Log Book.
• To submit to Food and Beverage Office the following:
• Monthly Outlet Report
• Vacation Planner
• Monthly Objective Review
• Monthly Training Report
• To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.
• To maintain the outlet bulletin board.
• To submit all guest/employee incident reports.
• To report "lost and found" items.
• To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
• To liaise and organize with Stewarding and Housekeeping Department that the established cleaning schedules are strictly adhered to.
• To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.
• To maintain a high standard of personal appearance and hygiene at all times.
• To undertake any reasonable tasks as assigned by the Food and Beverage Department.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• To develop departmental trainers and assign training responsibilities.
• To conduct staff performance appraisals as required
• To identify and develop young talents within the organization for future potential growth within the group.
• Diploma or degree in vocational hospitality
• 7-8 years experience in 4-5  star Hotel

What is in it for you:

• Employee benefit card offering discounted rates at Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21