Outlet Manager

• Prepare weekly roster, ensuring manning power is always managed effectively and efficiently.
• Responsible for leading and managing restaurant and bar, ensure smooth operation, profitable operation within the framework of the hotel and add the finishing touch to our guest experience.
• Maximize revenue of the restaurant and bar.
• Develop & raise standards, policies & procedures in the restaurant and bar.
• Achieve restaurant & bar budget goals by maintaining efficient cost expenditure.
• Participate in planning, coordinating, and implementing food & beverage menus into the restaurant & bar operation.
• Conduct daily briefings and liaise with Kitchen department to manage the operation.
• Work with other departments to supervise all aspects of stock deliveries and accurate and updated data records.
• Ensure that restaurant and bar is accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Follow closely with weekly order statement to ensure that stock levels are maintained and handled well.
• Following restaurant & bar’s operation and handle incidents properly with satisfied service quality given.
• Act as duty manager on rotation basis (role shared with another manager and FB manager)
• Support supervisors and FB service staff at peak times; undertake any operational duties to ensure guest expectation is met.
• Conduct administrative documents needed as to ensure improvement in service quality and operation efficiency.

CUSTOMER SERVICE

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviours.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

• To assist Head of Department in implementing effective training programmes for Divisional employees to maximise skills, knowledge and productivity and to implement effective succession planning in line with the principles of “People, Productivity and Profit”.
• In liaison with the Head of Department, to conduct all Annual Appraisals for Divisional Management and ensure all performance appraisals, assessments and disciplinary and counselling interviews are conducted in line with Corporate and legislative requirements.
• To oversee the Division’s recruitment and selection process whilst maintaining efficient staffing levels and payroll costs in line with budgetary planning.
• To supervise Departmental Orientation Programmes for new employees, to ensure they understand and adhere to hotel policy and procedure.
• To ensure that all employees provide a professional and courteous service at all times.’
• To attend/participate in staff training, briefings and meetings as required.
• To plan and implement an effective training program for all employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• To ensure that all employees have a complete understanding of and adhere to the hotel's policies regarding Fire, Health and Safety.
• To actively promote the Recognition programme
• To liase with the Head of Department with regard to establishing a career programme and succession plan for the department.
• To maximise employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation and to liaise with Human Resources on disciplinary matters.
• To identify training needs and plan training programmes for the employees.
• To develop departmental trainers and assist in the planning of training activities.
• To ensure that all employees have a complete understanding of and adhere to the hotel's employee rules and regulations.
• To direct and supervise all employees ensuring that the correct standards and methods are maintained as stated in the Department's operations Manual.
• To ensure that all employees’ report for duty punctually wearing the correct uniform and name badge and adhere to the hotel’s grooming standards at all times.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

• Full Salary & monthly Service Charge in probation period./100% Lương và tiền dịch vụ trong thời gian thử việc
• Monthly meal allowance./Phụ cấp tiền ăn hàng tháng
• Support to relocation allowance by ranks./Hỗ trợ chi phí nhận việc.
• Home Visit allowance/Phụ cấp về thăm nhà.

• Insurance according to the provisions of Labour law/Được đóng bảo hiểm dựa theo quy định của luật lao động.
• 24/7 accident insurance/Bảo hiểm tai nạn 24/7

• Diploma or Degree in Food and Beverage, Hospitality, Tourism Management or equivalent.
• At least 02-year experience on the same position.
• English: good writing and communication skills
• IT skills: good in Microsoft office.
• Excellent skills In Customer Service and Public Relations.
• Strong leadership, interpersonal and training skills
• Well-presented and professionally groomed at all times.
• Ability to multi-task, work well in stressful & high-pressure situations.

Kindly apply and send us your updated CV and/or related certificates.

Noted that only suitable candidates will be contacted.