Outlet Manager

Outlet Manager Summary of Responsibilities Manage and coordinate daily Front of the House and Heart of the House operations with right delegation Monitor the reservation status and communicate with culinary team Plan and control manning to meet business needs and according to budget Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period Control outsource labour supply, casual labour and overtime Communicate with team during daily briefings and conduct monthly department meetings Ensure and conduct regular training and re-training when needed Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by Ensure hygiene and food safety compliance in the outlet and related areas Lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise Lead a Heartist® approach to guest experience/service with the F&B team Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement Focus on the dining experience for LCAH members Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet Interpret financial reports: create and implement plans or promotion to improve profits for the outlet Compile financial data and use the data to coach the service team how to use suggestive selling to improve the overall financial performance Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting Drive consistent service and process improvement, be entrepreneurial Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles Interface the needs/requirements of other departments with the F&B Service : Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary Provide a level of Safety & Security for all colleagues Develop own knowledge and skills to grow as a business partner and leader. Qualifications Minimum 2 years in F&B restaurant management position Experience in similar size/style of 5* hotel Diploma in Hospitality Management Leadership / People management Good interpersonal and communication skills Able to work under pressure and independently Good interpersonal skills with ability to communicate with guests and all levels of employees Service oriented with an eye for details Strong computer skills and proficient in Microsoft Office-Words & Excel Strong problem solving and decision making skills Effective conflict management skills, respecting a diverse, multi-cultural environment Can use sensitivity and discretion in supporting guest needs Leads to constantly improve the guest service experience and team performance Leadership skills developed – collaborative, enabling, and entrepreneurial Career focused, wanting to grow and develop, self-driven #J-18808-Ljbffr