WHAT’S THE JOB?
To manage all aspects of banquet operation on a daily basis and coordinate special events when needed. To ensure the compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
YOUR DAY- TO- DAY
People
To do menu engineering of food and beverage with culinary team through point- of- sale system.
Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
To create the positive publicity opportunities.
Train colleagues to make sure they deliver with compliance and to the standards we expect
To conduct up- selling training for the staff.
Promote teamwork and quality service through daily communication and coordination with other departments
To Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific.
To update daily E- log file and Glitch.
Recommend or initiate any HR related actions where needed
Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
Drive a great working environment for teams to thrive- linking up departments to create sense of one team
Financial
To actively pursue cost saving measures
Monitor budget and control expenses with a focus on food, beverage, and labour costs….
Help create the department’s annual budget and the setting of departmental goals
To Forecast business demand.
To ensure recycle process within an outlet
To set up par level and to control stock level with par level
Guest Experience
To ensure to manage the restaurant or bar with following:
- To conduct the effective shift briefings to ensure all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
- To oversee the application of all standards in accordance with the Brand standards and manual procedures.
- To adhere to opening and closing procedures.
- To adhere to daily cash off procedures.
- To encourage and motivate staff to provide optimum services during all shifts.
- To take care of all guests while dining in Food and Beverage outlet(s).
To manage and update the customer database and profile.
To share guest feedbacks and comments with culinary team and Assistant Director of Food and Beverage/ Director of Food and Beverage.
Responsible Business
Other ad- hoc duties – unexpected moments when we have to pull together to get a task done
To be responsible in keeping workplace safe and secure and to participate in any hotel activity related to safety management.
To anticipate market research and review operational update if needed in terms of market changes
May assist with other duties as assigned by management
To develop and implement a seasonal promotional calendar for F&B products in a restaurant.
To conduct regular competitor analysis in current market.
Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
