Outlet Manager

4 hours ago

Ras alKhaimah, United Arab Emirates Accor HQ Full time

**Title**: Outlet Manager**

**Department**: Food & Beverage**

**Hierarchy**: Reporting Asst. F&B Operations Manager & F&B Operations Manager**

**Direct Subordinates**: Head Waiter***

**Indirect Subordinates**: Captain, Waiter, Waitress, Hostess, Bus Boy***

**Level**: 5**

**Scope**:

- Under the guidance and supervision of the F&B Manager, and within the limits of established MP policies, oversees and directs all aspects of the restaurant operation.

**Responsibilities and Obligations**:

- Provides functional assistance and direction to the F&B operation as assigned.
- Co-ordinates functions and activities with certain hotel department heads and F&B department heads.
- Interacts with individuals outside the hotel, including but not limited to clients, supplies, government officials, competitors and other members of local community.
- Makes sure that every guest in the restaurant is being granted full attention, reception and best possible care. That, with his friendly and courteous attitude, he supports and maintains the good reputation of the hotel.
- Is thoroughly with the sales-program and constantly informed on all promotions, novelties and changes in the sales-program.
- Continuously trains subordinates and developing new training program and training methods, makes sure that his employees are trained and follow the MP rules, and that the on the job training is done on a daily basis.
- Maintains a good communication between restaurant and kitchen through the F&B manager.
- Builds a disciplined, well harmonizing team, especially in view of:
- Careful introduction of new employees.
- Strict following of the general service requirements and basic service rules attached to this job description.
- Strict following of service standards attached to this job description.
- Strict following of closing and opening check lists attached to this job description (follow up).
- Strict following of cleaning check lists attached to this job description (follow up).
- Strict following of the shift handover checklist (follow up).
- Daily briefings of the shifts in absence of Restaurant Manager
- Efficient scheduling of all employees.
- Station schedule daily.
- Human and professional development of his subordinates.
- Organizes his department in such a way that the department functions well, also during his absence.
- Contributes ideas and suggestions he contributes to a continuous improvement of the entire operation.
- Makes sure that the rules stated in the “service staff duty manual” are executed in his outlet.
- Performs special duties and projects as assigned by F&B manager and assistants.
- Ensures that all guests are greeted and seated by the service staff or by him/her self.
- Makes sure that the service staff has permanently a clean appearance (including complete uniform, tag, polished shoes, perfect grooming, decent make up for waitress, dressed hair etc..), and gives the impression of a well trained organized and disciplined team.
- Trains and supports his employees with the help of the training manager in active and efficient recommending and selling.
- Participates in decoration and preparing the restaurant for promotions and special events.
- Informs his employees continuously on all promotion, specialties and other sales activities.
- Ensures a proper, correct order taking to speed-up service and that guests get the right order of his dishes.
- Actively participates in order taking, sales efforts, service and guest relations.
- Handles all complains generously, efficiently and according to the MP Company principles.
- Ensures a working discipline and a smooth team work between service and other departments.
- Makes sure that all rules and regulations according to MP guidelines are in use.
- Set-up is done according to the manual.
- Makes sure that the working and station schedules are done on time.
- Organizes replacements for absence in case of vacation, holidays, (holiday schedule for one year), illness and off-days.
- Organizes all holidays and vacation schedules till the end of January of each year.
- Evaluates the performance of each of his employees at least once a year. The results of these evaluations are then used as a basis for promotions, bonus and other benefits.
- Is fully in charge for the daily and weekly service classes.
- Is aware of the menu, beverage list, and other promotions in order to train his staff on the job and in classes.
- Solves daily operation problems with the daily training on the job. He knows that the most important training is the training on the job. His presence allows him to correct any mistakes on the spot.
- Concentrates especially for trainees and bus boys and work out individual training programs for them.
- Trains on **SAM** on a daily basis.
- Trains his subordinates on the general requirements as per OSM.
- Trains his subordinates on all check lists.
- Make out and sign the daily material orders.
- Ensures a careful handling of all restaurant material

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