Outlet Manager - Vista at One&Only Resorts

Job Summary

• Oversee all operations at the Vista department, which is the main cocktail and spirit bar and lounge in the hotel - including colleague schedules, event planning, colleague functions and responsibilities. Ensure that customers are delighted within the boundaries of effective cost control and our company core values.

Key Duties and Responsibilities

• To ensure that all guests are welcomed at the entrance and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title, tend to guests’ requirements promptly – all colleagues in the team are to meet these requirements, and are to ensure the training thereof.
• To proactively promote and exceed agreed GSQ (Guest Survey Questionnaire) or similar score, COS for Food and Beverage as well as other operational expenses.
• To be fully versed in departmental operations and to efficiently manage the operation during all shifts.
• Take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, encourage up selling orders and maximizing guests’ spend where possible.
• Efficiently administer and action the daily mail, guest report lists, colleague roster, holiday forms and other paperwork that is required to ensure accurate notes are kept and are accessible, inclusive of reports on OE, payroll, training and P&L .
• Read emails,
• Read guest reports,
• Colleague Roster – done and submitted by, Thursday 16:00 every week
• Holiday Forms – by guided payroll period
• Payroll
• Leave forms
• Sick notes
• Deduction forms
• Days owing
• Tip schedule
• Hours worked
• Public holidays
• Sunday pay
• OE – daily
• Cutlery
• Guided monthly count
• Training Reports – inclusive, reports, registers, and follow-up training schedule
• Month end
• P&L – Guided in this task – should be monthly (second week of month)
• Mid-month & Month End Beverage Stock take
• Communicate with purchasing manager on particular guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times.
• Ensure a safe working environment is maintained in the department.
• A briefing (line up) is held twice a day and important events are communicated to all employees – with the use of a briefing sheet.
• To be actively involved in all colleague related issues and to handle them in a professional manner – colleague appraisals etc.
• Responsible for all departmental induction training and on the job training of new colleagues and also newly promoted colleagues.
• Assist in conducting appraisals.
• To understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities regarding Fire and Bomb Safety, Health and Safety and Food Hygiene.
• The duties of a bar manager includes making drinks, possessing a great knowledge of drink recipes, checking for proper identification, maintaining the appearance and cleanliness issues, handling customer complaints and disturbances, ordering supplies and alcohol and overseeing the working of the bar area, this is inclusive of the entire Vista area.
• Responsible to perform demonstrations to ensure other bartenders are capable of preparing the drinks on the menu, is usually required to create drink special to help attract customer and unload any overstocked products that need to be used.
• Ordering and stocking inventory, maintain high standards of cleanliness and safety. At the end of each night, the bar manager is  to follow up the restocking of all bar products or order accordingly – and or the management thereof.
• Responsible to do all requisition and issues and the administration thereof
• Variance control
• Transfer sheet control
• Responsible for minimizing all expenses – Outsourced Labour; PAR levels for all beverage and dry goods.
• Responsible for keeping food and beverage costs below as per the set target.
• Ensure the service staff use the proper measures and keep a good balance of spirits for cocktails, as well as food service and the accurate serving thereof.
• Ensure the bartenders keep cocktail consistency at all times – inclusive of all food and beverage service to all guests.
• Innovate and create cocktail recipes, bring new ideas to the department.

Ability in:

• recruiting, training and supervising staff
• agreeing and managing budgets
• planning menus
• costing
• market research
• what works – sales mix
• trends
• ensuring compliance with hygiene and health and safety legislation/guidelines
• promoting and marketing the business
• reminder that Vista is a focal point
• overseeing stock levels
• ordering supplies
• producing staff rosters
• handling customer enquiries and complaints
• taking reservations
• execute all events in bar and lounge
• greeting customers
• planning
• problem solving
• Preparing and presenting staffing reports.
• keeping statistical and financial records
• producing plans to increase/maximize sales and profits
• handling administration and paperwork
• liaising with customers, employees, suppliers, sales representatives etc – with F&B management
• Making improvements to the running of the business.

Skills, Experience & Educational Requirements

• Good communication and interpersonal skills
• Excellent customer service skills
• Team-leading skills
• The ability to work independently
• The ability to use own initiative
• Good numeracy skills
• The ability to motivate others but also impose disciplinary measures if necessary
• Good problem-solving skills
• Good organizational skills
• Experience in other outlets as part of their cross exposure or induction.