1.Assists to ensure that the Food and Beverage activities in the outlet are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
2.Assists to prepare and update the Departmental Operations Manuals.
3.Conducts regular departmental communications briefing and meetings in the absence of the Outlet Manager.
4.Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
5.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
6.Maintains positive guest and colleague interactions with good working relationships.
7.Establishes a rapport with guests maintaining good customer relationships.Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
8.Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
9.Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
10.Assists to improve productivity levels and prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
11.Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.
12.Assists to achieve the monthly and annual personal target and the outlet’s revenue.Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial informationAssists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
13.Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Banquet Executive/Associate F&B (Service)
Ideally with a relevant degree, apprenticeship diploma in Hospitality or restaurant management.
Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.