Assistant Outlet Manager

1. Reports to work on time in proper uniform and well groomed.

2. Utilizes his/her leader qualities to ensure a successful handing of the designated outlet.

3. Ensures that all staff is aware of all employee and hotel regulation and reminded accordingly.

4. Trains, supervises and disciplines all the staff. Assist and correct all subordinates with the tasks assigned.

5. Ensures disciplinary action taken according to the Hotel policy.

6. Leads, motivates and works on the growth of all staff members of her/his team.

7. Maintains a friendly yet discreet manner with all the guests when greeting, serving them and throughout their breakfast/lunch/dining experience.

8. Conducts daily pre-shift meetings to employees on preparation, guest profile, service and menu served.

9. Actively assists in menu design in cooperation with the outlet Head Chef and Restaurant Manager.

10. Reports incidents that require disciplinary actions immediately to the Restaurant Manager.

11. Performs up-selling for all times offered by the department assigned as well as offering alternatives.

12. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

13. Produces reports and analysis of the outlet and present report in the monthly performance meeting.

14. Leads the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

15. Assists preparation of the outlet’s budget.

16. Conducts monthly inventory of operating supplies and equipment together with the stewarding department.

17. Has complete knowledge of the food and beverage items offered, including ingredients, methods of preparation, and proper service. Expert knowledge of wine and spirits is required.

18. Controls usage of all food and beverage items and appropriate usage of equipment, tool, and service equipment.

19. Observes daily conditions of the facilities and equipment in the restaurant; make recommendations for correction and improvements as needed.

20. Controls regularly the set-up and mise en place of the restaurant and the station.

21. Controls all opening, transitions and close up side-work follow up.

22. Handles guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department ensuring that the follow up is performed with the guest.

23. Performs in accordance with Melia Yangon F&B standard and employee rules and regulation handbook.

24. Performs other duties assigned by the Superiors.

- International working environment

- Attractive salary

- 13th month salary

- Birthday benefit

- Annual Outing

- Special room rate as per Melia Hotels International policy

Understanding Hotel Operations

Teamwork

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Customer Focus

Adaptability

Effective Communication

Drive for Results

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