$ 8000 - $ 10000
• Responsible for the financial performance of the outlet in accordance with budget guidelines. • Responsible for producing monthly reports for Head Office as requested. • Inform the Food & Beverage Operations Manager of any relevant matter concerning the execution of the outlet operations • Ensure all internal procedures are followed and respected. • Ensure the appearance and maintenance of the outlet is always at the highest level. • Ensure that a high standard of service is delivered by the department at all times. • Supervise and ensure all inventories are accurately completed at the end of the month, performing spot-checks as required. • Recognise hard work and talent and promote from within the department as required. • Handle escalated complaints and report all issues and complaints to the F&B Operations Manager. • Support and cooperate with other departments to ensure maximum guest satisfaction • Follow all instructions as directed by management. • Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines. • Plan, organise and allocate the team for the setup and execution of functions and events. • Ensure regular department meetings are planned and executed to enforce good communication within the team. • Be accessible and allocate appropriate time with guests. • Be accessible and allocate appropriate time with employees. • Manage situations (guests, employees, maintenance) with the highest level of professionalism • Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards. Address all matters diplomatically and fairly, understanding that there are always two sides to every story • Always be aware of competitors, including their pricing and promotions and adjust the outlet’s offers and operations accordingly. - Apply offers, promotions and pricing adjustments as required to develop the outlet’s revenue. • Be fully aware of the licensing regulations and abide by these rules. Be fully aware of fire and safety regulations. • Ensure the department is functioning to maximum capability and developing further by organising regular training • Coordinate all marketing requirements with Marketing team and F&B Manager.
Professional manner and appearance. Ø Enforce hygiene and cleanliness standards. Ø Highly motivated 2. Attitude Ø Time keeping – Be on the floor at least 10 minutes before duty. Ø Be a team leader and lead by example. Ø Educate your team. Ø Respect the opinion of colleagues & patrons. Ø Have a positive mental attitude. Ø Demonstrate initiative and be proactive. Ø Respect the chain of command within the company as well as your own department 3. Operation Ø Act and work with confidence. Ø Operate responsibly. Ø Demonstrate equal attention to all guests. Ø Demonstrate thorough knowledge of standards in accordance with SOP. Ø Demonstrate thorough knowledge of products. Ø Seek feedback from guests 4. Communication Ø Communicate effectively with guests. Ø Confidently upsell products, promotions and events. Ø Report any complaints or issues to the F & B Operations Manager. Ø Find solutions to challenges or consult the F & B Operations Manager. Ø Communicate professionally with all colleagues when on duty. Ø Communicate professionally and clearly between departments.