Job Description

Basic Functions:

• Plan, organize, control and direct the work of employees in the Hotel's Outlet while ensuring guest satisfaction.

Role and Responsibilities:

General

• Assist the Outlet Manager in motivating and developing skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participate in employee relations activities and programs.
• Is actively involved in identifying and assessing the needs of employees and help in the career development of every employee through effective coaching, training and by instilling company values; is concerned for employee's continuous development and personal growth
• Ensures the department is kept in the organized manner in accordance with the company philosophy and policies, maximizing efficiency and productivity and achieving established goal; promotes harmony between all departments
• Displays warmth, care and genuine enthusiasm while dealing with guests and internal customers; lives the golden rule
• Demonstrates standard awareness, by setting example for standard execution, standard testing and implementing action plans to achieve established products and service goals
• Assists the department head in preparing annual plans, forecasts and managing expenses to meet departmental budgetary goals
• Represents the department head in his/her absence.

Departmental

• Ensures high quality guest service in his/her area; is highly visible and actively participates in service; assist in taking and serving order.
• Maximize revenue by effective table management; plans for additional resources during high volume periods
• Engages in guest interaction in a sensitive and appropriate manner; create personalized experiences; establishes a network of regular guests and keep relevant and accurate records
• Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and products
• Plans and executes events; proposes menu and wine recommendations to event organizers
• Take ownership of the guests concerns and requests and acts decisively to ensure guests satisfaction when glitches occur
• He/ She is directly responsible for Medallia of the hotel, LQA, and Coyle audits
• He/ She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP
• Is seen as actively developing his/her culinary and wine knowledge; conducts regular food and wine tasting for employees; instills excitement and passion for international cuisines and wines in his/her team

Specific responsibilities and task

General

• Maintains an organized administration of departmental and personnel records, including rostering and leave planning
• Ensure employees adhere to the code of conduct and grooming and hygiene standards as specified in the employee hand book
• Conducts daily briefing and monthly departmental meeting (in the absence of the department head) and participates in the meeting when invited.
• Provides regular and fair performance feedback to employees and immediate supervisor, formally and informally as appropriate
• Is seen as a hands on leader, assist employees in crunch times; walk the talk
• Proposes personal goals and objectives based on self-analysis of strengths and weaknesses; achieves agreed goals.
• Actively participates in the mentoring program when enrolled
• Maintains a clean and orderly work area and ensures tools and equipment's are well maintained and in sufficient supply and takes appropriate action.
• Promotes and ensures a safe working environment

Departmental

• Performs pre and post service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers
• Ensures all resources for an efficient operation are in place; takes routine inventories and re order operating supplies when necessary
• Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented
• Assist the department head in sales and marketing activities, conduct and evaluate routine sales analysis and competitive pricing survey; keeps abreast of F&B trends and new developments in the market
• Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database
• Conduts routine maintenance and housekeeping inspections