Outlets Manager

• Hạn nộp: 28/11/2019
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

*Key responsibilities: • Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures • Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit • Communicates to his/her superior any difficulties, guest comments and other relevant information • Delivers daily briefings and attends other Food and Beverage meetings as scheduled • Delivers prepared training sessions in line with a departmental monthly calendar • Prepares for service by ensuring the department’s: o Grooming is impeccable and in accordance with personal presentation standards o Equipment is clean o Equipment is sorted and stored o Glassware is polished o Requirements for special occasions are ready o Music is on o Lighting is on o Outlet is ready for service and guest comfort • Carries out effective service by ensuring all staff are aware of their role in: o Greeting and seating guests o Explaining and up-selling daily beverage specials o Processing food orders accurately o Using trays and tray jacks effectively o Quickly taking food and beverage orders o Ensuring payment methods are handled accurately o Ensuring working areas are cleaned and re-set quickly o Ensuring the bar is clean o Regularly cleaning ashtrays o Conversing with Guests in relation to the food and beverage products • Carries out effective beverage service by ensuring: o Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine o Promoting and selling cocktails to guests o Making and presenting cocktails o Coffee and tea is served hot and in accordance with standard • Patron care standards are adhered to by ensuring: o Guests are advised on alcoholic beverages o The strengths of alcohol is advised and guests are advised as to their effect o Compliance with legal provisions of local liquor codes o Level of intoxication of guests is assessed and appropriate action taken o Advise guest on the hotel’s policy of smoking o Monitor factors which interfere with the total experience of the guest • Cellar operations are carried out including: o Correct use of refrigeration system o Effective operation of the post-mix syrups bulk dispense system o Operating the beer reticulation system o Adhering to stock control procedures • Take appropriate action to resolve guest complaints • Requisition bar items according to bar stocks • Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff. • Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift • Assist to promote the entertainment. • Works with superior on manpower planning and management needs • Works with superior in the preparation and management of the Department’s budget • Motivate and drive team productivity at all times and offers assistant to other outlets where possible and as requested. • Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability • Conduct regular check on the cleanliness • Report all the default area and equipment and follow up to fix the area.

Quyền lợi được hưởng

*Sẽ thương lượng cụ thể

Yêu cầu công việc

Required Skills – • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. • Problem solving, reasoning, motivating, organizational and training abilities. • Good writing skills • Leadership Skills Qualifications – • Degree or Diploma in Hotel Management, Food & Beverage, or related field. Experience – • 2 years related experience, including supervisory experience, or an equivalent combination of education and experience 3. ACCOUNTABILITY Number of employees supervised – Direct Assistant Manager/ Captains / Service Staff / Bar Attendants Indirect NA Annual Operating Profit/Payroll Budget – • Outlet Revenue Target • Outlet Wage Target Key Metrics – • Revenue Target • Department Budget • Overall Outlet profitability • Completion of assigned tasks / projects • Meeting deadlines • Key Performance Objective • Performance Review • Employee Satisfaction Survey • Guest Satisfaction Index Decision Making Responsibilities (Decision Rights) – • Matters pertaining to outlet Operations 4. KEY RELATIONSHIPS Key Internal Relationships – • Employees Key External Relationships – • Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community. 5. PERFORMANCE FACTORS Think Ahead- “Using insight to set direction that is in step with our business plans” - Leads by setting clear direction and focusses the team on evolving priorities. - Draws on emerging industry, market and competitor knowledge trends to benchmark and shape business plans - Anticipates issues ahead, using analysis and sound judgment to prepare responses - Handle strategic conversations with ease, making complicated issues simple Champion Change- “Being equipped for change … making the right change happens” - Take ownership for leading change, and sets a positive example through their own response to change. - Shows empathy and thoughtfulness by involving people at the outset to gain commitment to change - Recognizes when bold decisions are required and when no change is necessary Lead & Develop (self & others)- “Taking responsibility for developing ourselves and providing a supportive environment for other” - Leads with integrity, humility and candor, putting people at ease - Provides honest feedback to improve performance, while maintaining the confidence and self-esteem of others - Attracts, develops and retains talent, prioritizes building strength and depth of the team Drive Results- “Everyone needs to feel accountable for improving the performance of our Brands” - Identifies and maximizes opportunities to improve performance and profitability for own part of the business - Creates enthusiasm and a sense of accountability in others to deliver great performance - Aim higher by being explicit about performance expectations, setting ambitious goals, measuring progress and keeping other focused on delivering their commitments Work collaboratively – “Building collaborative partnership and networks to deliver great results” - Builds beneficial partnerships and networks across and outside the organization, eg owner/vendor relationship - Leverages own network to benefit the wider team - Culturally sensitive, making the most of diversity that people bring - Changes constructively and maturely, building consensus to get the best from teams Job knowledge Understand and performs all elements of the job Occupational Health & Safety: - Committee to the occupational health, safety and welfare of self, colleagues and guests. - Able to communicate their departmental emergency procedures. - Can demonstrate where the Hotel Emergency Assembly Point and Departmental fire exits are located. Knows location of closet fire extinguishers within department.

Yêu cầu hồ sơ

All Resumes please send to Pullman Vung Tau-15 Thi Sach. Thang Tam Ward, Vung tau City
Hồ sơ gửi về: Khách sạn Pullman Vung Tau-15 Thi Sách ,P. Thắng Tam, TP Vũng Tàu. 
Email: Tin đã hết hạn 
Telephone : 0254.3551.777 Ext : 5605 or hotline : 0937005405
Note : Please contact T&C for job application form or send resume via above email 

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