Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
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 for outlet budget and review forecast on revenue and expenditure on monthly basis.
Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to management 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.
Constantly find ways to further increase revenues without compromising on brand standards.
Facilitate the smooth running of the department through adequate supply of materials and equipment.
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 guests. Try to remember individual guest’s names and their preferences to extend a personalized service.
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
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.
Perform proper handover and communication to the next shift
Perform other duties as directed by the management.