Job Description

Main Duties: Administration * To ensure that all departmental operation manuals are prepared and updated annually. * To maintain the daily log book. * To submit to Food and Beverage office the following: monthly outlet report, monthly object

Main Duties: Administration To ensure that all departmental operation manuals are prepared and updated annually. To maintain the daily log book. To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainer's report and promotions analysis. To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business. To maintain outlet communication board. To submit all guest / staff incident reports. To report 'Lost & Found' items, and handle them in accordance to the Policy & Procedures. To attend weekly Food & Beverage meeting and daily operation meeting. To control requisitioning, storage and careful use of all operating equipment and supplies. Customer Service Ensure that all employees establish a rapport with guests. Handle all guest requests and enquiries on food, beverage and service. To be demanding and critical when it comes to service standards. To ensure that the outlet team projects a warm, professional and welcome image. Financial To ensure that the monthly forecasted Food & Beverage revenue figures are achieved. To strictly adhere to the established operating expenses and ensure that all costs are controlled. To ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage outlets. To participate in the formulation of the annual operating budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. To obtain and account for the correct settlement of all sales and be overall responsible for cashier / floats and their maintenance. To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift. To identify and correct any errors. To participate in the formulation of the annual marketing plan and implement effective sales and promotional activities to maximize revenues. To implement a consistent guest recognition program and maintain a relevant guest database. Operational To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times following Novotel Standards To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work to the standards set. To assign responsibilities to subordinates and check their performance periodically. To be hands on manager and be present at all times in the restaurant, especially during busy periods. To implement flexible scheduling based on business patterns. To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped. To conduct monthly inventory checks on all operating equipment and supplies. To control the requisitioning, storage and careful use of all operating equipment and supplies. To conduct daily pre-shift briefings to employees on preparation, service and menu. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the F&B manager if no immediate solution can be found and assure follow up with guests. To establish a rapport with guests maintaining good customer relationship. To ensure that the outlet cashiering procedures are strictly adhered to and that the cashiering system is updated and operated correctly Personnel To identify training needs and plan training programs for the employees.