Supervises the day-to-day operations of the outlet to ensure compliance with all policies, procedures, standards and aiming at satisfying and exceeding the clients' expectations.
Coordinates and supervises the work of subordinates, assists in the preparation of the schedule to ensure there is an adequate number of staff on duty and submits for approval.
Assists in the identification of training needs and the development of a training plan. Implements the training activities and assists in the follow up to ensure compliance and their effectiveness.
Inspects all related areas to ensure that the physical facilities and equipment are well kept and that all health and safety regulations are adhered to, by coordinating the cleaning and maintenance.
Maintains high visibility during meal service in order to ensure smooth running of operations, promotes good public relations, takes corrective actions and handles customers’ complaints to ensure their satisfaction.
Coordinates the service activities with the kitchen in order to achieve a timely delivery of food whilst maintaining effective communication with Kitchen Staff.
Anticipates and maintains all materials and supplies ensuring their availability. Controls usage of all food items and appropriate usage of equipment, tools and service equipment ensuring all equipment is used in a correct and safe manner.
Monitors operating expenses to ensure the cost of sale is in line with the annual budget.
Keeps abreast of all emergency procedures, hotel promotions, product knowledge, VIP arrivals, upcoming events and brief direct subordinates accordingly so that they are able to anticipate and answer clients' requests and questions.
Accomplishes a set of administrative duties such as leading and attending meeting, writing reports, maintaining a logbook and other specific duties related to the job function.
To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage products and up sell alternatives
Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.
Remain calm and alert, ability to work under pressure, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
Complete other duties as assigned by the Restaurant Manager or Director of Food & Beverage.
To report for duty punctually wearing the correct uniform and name tag.
To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
To maintain good working relationships with colleagues and all other departments.
To read and understand the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned to meet hotel business demands and guest service needs.