Job Description

Financial

Takes part in inventories and manages stocks under his/her responsibility Increases revenue for the point of sale through additional sales techniques Prepares and analyses financial reports/results and implements corrective actions as necessary Manages the outlet cost in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality. Ensures strict adherence to Outlet Internal bill settlement policy, as per the company/hotel guidelines.

Operational

Organizes the work for the team, including the need to multi-skill in employees for job requirements Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc) Continuously takes initiatives to enhance and improve the team member's productknowledge. Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during outlet briefings etc. Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history. Ensures the point of sale is prepared to a high standard in order for: Taking guests' orders Equipment is used correctly Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations Checks the quality, speed and overall efficiency of the team/waiting staff. Ensures that the Back of the house service areas are maintained as per the hotel standards.

Business plan /Analysis

Supervises the team's sales attributes Analysis the outlets sales and revenue and strives to achieve and exceed the Financial budgets Makes efforts to train the team in up-selling and suggestive selling techniques Helps increase guest loyalty through quality of service Consistently review the VOG report to enhance guest experience

Team Management

Evolves working methods in line with brand philosophy Respects labor law, particularly when preparing work schedules Integrates, trains and manages personnel and assists team members to improve their skills and provides support for career development Ensures his/her staff are well presented (clothing, personal hygiene etc) Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)

Qualifications

Vocational certificate to degree level, with experience in F&B and supervising a team Languages: fluent in the national language, English and a 3rd language would be a plus * Minimum 1 year experience in similar capacity or at least 4-5 years of relevant industry experience.