ASSISTANT OUTLET /RESTAURANT MANAGER - F & B

Main Duties and Responsibilities:

Operational 

·          Ensure that all aspects of Outlet/Restaurant is managed efficiently according to the established concept

·          Monitor service and food and beverage standards in Outlet/Restaurant. Work with the Executive Sous-chef and respective Outlet’s Chef de Cuisine/s to take corrective action where necessary

·          Conduct frequent and thorough inspections together with the Executive Sous Chef , of the Food and Beverage Operation

·          Frequently verify that only fresh products are used in Food and Beverage preparation

·          Frequently taste Food and Beverage in the Cafe cuisine and be demanding and critical when it comes to Food and Beverage quality

·          Assist the Executive Sous-chef/Chef de Cuisine with creative suggestions and ideas

Guest service

·          Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service

·          Personally and frequently verify that guests in Outlet/Restaurant are receiving the best possible service

·          Spend time in Outlet/Restaurant (during peak periods) to ensure that Outlet/Restaurant is managed well by the respective Supervisors/Team Leaders and functions to the fullest expectations

Marketing

·          Prepare with the Outlet/Restaurant team, a yearly or monthly marketing plan for this revenue centre

·          Continuously seek ways to maximize revenues and profits

·          Monitor and analyze the activities and trends of competitive restaurants and bars.

·          Ensure that Outlet/Restaurant management team and kitchen management is fully aware of market needs and trends and that its products meet these requirements

Administration

·          Assists with the development and maintenance of a detailed Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

·          Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

·          Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.

·          Ensure that all Food and Beverage forms and reports are forwarded in time to the Corporate / Area Food and Beverage Departments