Provide on- the- job and off- the- job training.
Ensure that all employees in direct contact with guests have good product knowledge.
Analyze daily reports with Assistant Managers.
Ensuring that all newly hired employees are properly screened, and that they received the hotel’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
Recommend promotions and special awards.
Assuring the timely and complete set up in accordance with the pre- determined policies and procedures of all meal periods in the restaurant.
Maintain a high standard of personal appearance and hygiene at all times.
Building and maintaining a strong and efficient team.
Evaluate training and follow up.
Conduct performance evaluations
Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
Liaise with the Human Resource Department on disciplinary matters.
Provide on- the- job and off- the- job training.
Have complete knowledge of Employment Act.
Have complete knowledge of Employment Act.
Identify all training needs.
Keep F&B Office and training office informed of all training sessions.
Maintain a high standard of personal appearance and hygiene at all times.
Have complete knowledge of FSMS and HACCP, responsible of standard and hygiene on the restaurant and bar.
Ensure all operating supplies and equipment are adequate as per Par stock established.
Liaise with the Human Resource Department on disciplinary matters.
Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
Ensuring effective communication among fellow employees.
Anticipate additional supplies and equipment for additional wok load or volume of business.
Demonstrate knowledge of local liquor and food service laws.
Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency. Monthly checking Menu Engineering to have plans for improve items sale if needed.
Operate the department with positive financial results.
Make recommendation to F&B Office for promotional activities and creative ideas.
Ensure that all employees in direct contact with guests have good product knowledge.
Conduct daily checks and work with the Executive Chef or chef de cuisine to ensure that the buffet counter or display of F&B items is done attractively.
Implement and maintain high quality standards as they relate to sanitation and cleanliness.
Have complete knowledge of FSMS and HACCP, responsible of standard and hygiene on the restaurant and bar.
Maintain customers profile and preferences, files on birthdays and anniversaries then follow.
Evaluate training and follow up.
Identify all training needs.
Ensure all operating supplies and equipment are adequate as per Par stock established.
Conduct performance evaluations
Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes. Make actions plan to improve revenue depend on seasons.
Anticipate additional supplies and equipment for additional wok load or volume of business.
Understanding of GSI / Medallia score to perform.
Co- ordinate all training programs for the staff.
Understanding of GSI / Medallia score to perform.
Prepare and update the job description for all concerned personnel at least once a year.
Must be familiarized with all hotel policies and procedures in reference to training, safety and security.
Co- ordinate all training programs for the staff.
Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency. Monthly checking Menu Engineering to have plans for improve items sale if needed.
Develop and implement training programs and conduct training sessions.
Must be familiarized with all hotel policies and procedures in reference to training, safety and security.
Keep F&B Office and training office informed of all training sessions.
Recommend promotions and special awards.
Make recommendation to F&B Office for promotional activities and creative ideas.
Implement and maintain high quality standards as they relate to sanitation and cleanliness.
Prepare and update the job description for all concerned personnel at least once a year.
Ensuring that all newly hired employees are properly screened, and that they received the hotel’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
Demonstrate knowledge of local liquor and food service laws.
Develop and implement training programs and conduct training sessions.
Create loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
Assuring the timely and complete set up in accordance with the pre- determined policies and procedures of all meal periods in the restaurant.
Ensuring effective communication among fellow employees.
Conduct daily checks and work with the Executive Chef or chef de cuisine to ensure that the buffet counter or display of F&B items is done attractively.
