Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
Plan and Manage outlet(s) operating budget including revenues, labour costs and profitability.
Constantly find ways to further increase revenues without compromising on brand standards.
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.
Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.
Facilitate the smooth running of the department through adequate supply of materials and equipment.
Have a “hands on” approach leading as an example for his team striving for the optimum guests satisfaction at all times and building relevant contacts in the market (guests and industry players).
Develop and train team members to create a dynamic and performant environment whilst achieving the team member’s satisfaction goals.
Plan weekly schedule planning and daily team floor plan .
Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
Ensure compliance with health, safety, food handling, and hygiene standards.
Handle guests' feedback promptly.
Build a good relationship with guests or regular guest. Try to remember individual guest’s names and their preferences to extend a personalized service.
Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, guest requests, and others as deem appropriate.
Ensures proper care, security and maintenance of hotel equipment.
Supervises the storage and operational area, ensuring that the outlet(s) are clean and tidy at all times.
Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations (HACCP).
Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.
Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
Be fully conversant with hotel fire & life safety/emergency procedures.
Attend all briefings, meetings and trainings as assigned by management.
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
Perform proper handover and communication to the next shift.
Perform other duties as directed by the management.