Assistant Outlet Manager - Rooi at One&Only Resorts

• Assist restaurant manager in overall management of restaurant. Assist in the preparation of annual operating budget. Also be responsible in maximizing profitability, analyzing menu and products of the restaurant. Oversee colleague training and ensure guest service standards are met. Inspect the cleanliness and physical condition of equipment and furniture in the restaurant. Supervise daily restaurant operations and assist with menu planning, maintain sanitation standards and assist colleagues on the floor during peak meal periods. Strive to continually improve guest and colleague satisfaction and maximize the financial performance in areas of responsibility. Determine training needed to accomplish goals, and then implement the plan.    

Key Duties and Responsibilities

• Assist the Manager in preparing the annual operating budget in conjunction with F&B Manager.
• Assist the Manager to maximize profitability of the restaurant & room service.
• Maintain guest service standards.
• Ensure that colleagues report on duty punctually, according to the roster.
• Ensure that colleagues completely understand company policies & standards through training.
• Assist the Manager in analyzing menus and products of competitive restaurants & room service.
• Assist the Manager in selecting colleagues.
• Support training programs & train colleagues.
• Roster colleagues as per needs of the business.
• Handle guest complaints.
• Assist the Manager in inspecting the physical condition of furniture and decorations.
• Check the tidiness & cleanliness of colleagues.
• Maintain a good relationship within the department and guests.
• To be familiar with F&B and company standards.
• Perform other duties as assigned by Restaurant Manager and F&B Manager.
• Check and ensure the timely submission of the Daily bar inventory and par- level report, against restaurant or bar sales report at the end of each shift.
• Conduct daily briefing and de-briefing for a function assigned.
• Prepare effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Establish two way communication with related departments like Banquet sales, Kitchen, and other restaurants.
• Communicate effectively with quests, subordinates, immediate superior and other section heads.
• Prepare daily cover count and revenue report for the banquet functions.
• Attend daily F&B briefing, F&B Meeting in the absence of the Manager, Restaurant, and all other training sessions and meeting required for the position.
• Administer personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Identify and solve problems in service in a professional manner.
• Assist the F&B Cost Controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Report and control breakages and losses in the banquet section.
• Implement cost saving procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Know and understand the job description of all positions in banquet service and bar, capable of performing the tasks as required.
• Know and understand all the food and beverage policies and procedures in service of food and beverage.
• Recognise good quality products and presentation
• Direct all efforts in the banquet service to maintain all service standards established for food and beverage service department.
• Follow the cleaning schedule established for banquet section.
• Follow up in the implementation of truth in menu and advertising.
• To be knowledgeable on first aid, safety and security procedures affecting banquet.
• To be knowledgeable in wine service and bartending.
• Follow control procedures in food and beverage cost and cashiering.
• Promote guest satisfaction in the banquet section.
• Maintain grooming standards for all service personnel in the restaurant.
• To be capable of receiving and handling banquet booking enquiries and special arrangement.
• Know the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the restaurant.
• To be capable of operating all the operating equipment and audio visual equipment.
• Communicate effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
• Participate and attain membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service update.
• Coach and counsel captain waiters, bartenders and waiters effectively.
• Evaluates objectively the performance of captain waiters, bartender, waiters and bus boys.
• Conduct on-the-job training for attendants, bartenders and service colleagues.
• Motivate a strong team within the restaurant service section.
• Communicate openly with the service personnel and keep them informed of all important information to assist them in their jobs.

Skills, Experience & Educational Requirements

• Experience in F&B restaurant management at a luxury property preferred.
• Strong interpersonal and problem solving abilities necessary.
• Must be a highly organized person with strong planning skills.
• Goal and results oriented.
• Analytical skills, strength as a developer and a leader of others are essential.
• International experiences an asset.
• An absolute commitment to service excellence and continual learning.