Outlet Manager - Isola at One&Only Resorts

Job Summary

• To co-ordinate and manage all elements of the restaurant dining experience & pool experience, by ensuring the smooth running of the restaurant & pool area. Maintaining the standards and ensuring staff follow guidelines and procedures. Manage all areas of Human Resources including payroll, all personnel documentation, disciplinary action etc. To oversee colleagues and give feedback to all by way of a yearly performance appraisal.

Key Duties And Responsibilities
Financial

• Direct and manage Isola Restaurant to achieve F&B goals.
• Utilise leadership skills and motivation to maximise employee productivity and satisfaction.
• Monitor hotels’ overall service and team work daily, and make recommendations for improvement to Department Heads
• Monitor overall service levels and feedback in terms of tools available, i.e. Market Metrix / NRF feedback cards /

Trip Advisor
Human Resources Management

• Screen, interview and select potential Supervisors, Waiters & Bartenders for the outlet.
• Develop and recommend appropriate training to meet guests’ need.
• Ensure colleagues meet and exceed guest expectations & requirements by training and encouraging colleagues to provide ‘Blow Away Service’.
• Personnel
• Documenting all staff issues including employment forms, disciplinary actions etc.
• Liaising with security about lockers and keys
• Liaising with the hotel in regards to supply of uniforms for staff
• Identify training needs, and make sure colleagues receive training, including skills training in order to provide consistent and reliable service.
• Assist & Monitor the points listed below, while liaising with the Human Resources Manager on the following HR related tasks:
• Performance Appraisals
• Coaching
• Counselling
• Discipline and Grievance
• Colleague relations
• Wage and salary administration
• Compensation and benefits
• Succession planning

Colleague Relations

• Foster and develop effective colleague relations within department.
• Conduct / attend / orchestrate daily colleague briefings
• Establish and maintain effective internal communications, including daily meetings with Supervisors, to ensure optimum team work and productivity.
• Conduct monthly departmental meetings with all food and beverage staff present.
• Look for ways to motivate and challenge colleagues continuously.

Health and Safety

• Ensure that all potential/ real hazards are reported to maintenance/ security/ manager and reduced immediately
• Ensure colleagues work in a safe manner that does not harm or injure self or others.
• Stimulate and encourage a general awareness of health and safety in tasks and activities carried out within the division.
• Ensure the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations.
• Ensure the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

Service

• Liaise with staff in relation to customer satisfaction.
• Manage the floor in its entirety during the shift, overseeing reservations, table plans, assigning staff to areas of the restaurant, organisation of functions, meeting and greeting customers, and staff training.
• Ensure colleagues follow the standards and rules set by the company to attain excellent customer service.
• Endeavour to continuously motivate staff through constructive feedback, suggestions and on-going training.
• Ensure that all customer dealings are made according to the set procedures.
• Keep company and client information confidential at all times.
• Achieve budget targets and control staff wage levels.

Miscellaneous

• Attend meetings and training required by the Food and Beverage Manager.
• Ensure guest satisfaction by attending to their requests and inquiries courteously and efficiently
• Accept a flexible work schedule, necessary for uninterrupted service to hotel guests and the hotel’s stakeholders
• Maintain own working area, materials and company property in a clean & tidy state; report defective materials and equipment to appropriate individual.
• Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.

Additional

• Assess guest complaints/ issues taking proper, prompt, and effective corrective action to ensure the best possible satisfaction to our guests.

Skills, Education And Requirements

• Minimum 2 years of experience in serving alcoholic beverages.
• High school graduate or Diploma in Hospitality Management.
• Knowledge of the various outlets and cuisine and its service styles.
• eg: Nobu, Isola, Reuben’s, In-Room Dining and Banqueting
• Minimum 2 years’ experience at a full service restaurant as a Manager.
• Certification in wine, liquor and food handling courses.
• Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute good mathematical calculations.
• Previous experience in cashiering.