Outlets Manager
3 weeks ago
- Manage andcoordinate daily Front of the House and Heart of the Houseoperations with right delegation
- Long Termplanning to create initiatives that furthers the outlet overallgoal
- Assessing and analysing outlet budgets tofind ways to minimize expenses optimizeprofits
- Identifying potentialproblems and points of friction and working to find solutions inorder to maximize efficiency andrevenue
- Identifying of opportunities to expandor shift course in order to take advantage of changes in themarket
- Monitor the reservation statusand communicate with culinary team
- Plan andcontrol manning to meet business needs and according tobudget
- Work with Talent & Culture torecruit suitable colleagues
- Control outsourcelabour supply casual labour andovertime
- Communicate with team during dailybriefings and conduct monthly departmentmeetings
- Ensure regular training and retrainingwhen needed
- Maintain service standards andprocedures for the outlet and to ensure that they are achieved andfollowed by
- Ensure hygiene and food safetycompliance in the outlet and relatedareas
PROVIDE MEMORABLEDINING EXPERIENCE THAT EXCEEDS GUESTSEXPECTATIONS
- Lead theF&B team to personalize the guest dining experience andensure the compliance of LQA standards and delivery of ServicePromise
- Lead a Heartist approach to guestexperience/service with the F&Bteam
- Provide immediate attention to guestcomplaints and provide appropriate service recovery. Tofollow up and to establish correct procedures to prevent futurerecurrence
- Work closely with the culinary teamto maintain food quality and to create attractive food productsthat support the image of the outlet/hotel and incremental businessvolume
- Regular review of guest comments/VOGwith the team and implement right solutions for continuousimprovement
- Focus on the dining experience forLCAH members
ACCOMPLISHCost Containment and ProfitEnhancement
- Implement monitortrain and maintain control measures to impact food costs beveragecosts labour costs and operating supply costs for the outlet and tobe in line of budget
- Planimplement and measure profit enhancement programmes constantly inthe areas of menu engineering profit contribution revenuegeneration productivity pricing and costing for products used inthe outlet
- Interpret financial reports: createand implement plans or promotion to improve profits forthe outlet
- Compile financial data and use thedata to coach the service team how to use suggestive selling toimprove the overall financialperformance
MANAGEMENTAND LEADERSHIP OF THE F&BTEAM
- Provide necessarytraining and guidance to F&B team and to ensure that thehighest possible standards and quality of products and servicesoffering in the premise
- Recruit develop andretain F&B team who are competent and confident to exceedguest expectations and create successfulbusiness
- Support the F&B team to beconsistent in service use a collaborative enabling leadership stylehave regular team meeting
- Drive consistentservice and process improvement beentrepreneurial
- Use the performance reviewprocess to identify and develop talent for growth managementperformance issues using a coachingstyles
INVOLVEMENT AS AMEMBER OF THE HOTEL LEADERSHIPTEAM
- Interface theneeds/requirements of other departments with the F&BService: Laundry Property Maintenance Sales & MarketingEngineering Front Office Security Finance T&C andCulinary
- Provide a level of Safety &Security for all colleagues
- Develop ownknowledge and skills to grow as a business partner andleader.
RemoteWork :
No
EmploymentType :
Fulltime
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