Assistant Outlet Manager - Mireio

Industry:
Hotels
Department:
Food and Beverage Service
Job Role:
Restaurant Manager
Level:
Staff- Line level
Location:
Asia
Area:
Others
Salary Description:
Competitive
Posted:
18-Aug-19
Recruiter:
Raffles Hotels and Resorts
Job Ref:
RMN00163

ASSISTANT OUTLET MANAGER - MIREIO

Job Purpose
The Assistant Outlet Manager is responsible to assist the Outlet Manager in administering the successful planning, organization, and coordination of all banquet floor activities in including exceptional banquet service execution, labour forecasting and control (scheduling), leading a service team of colleagues, with a focus on guest, colleague, owner and brand awareness. The Assistant Outlet Manager will assure the success of all banquet events while maintaining high service standards in the absence of the Outlet Manager. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Assistant Outlet Manager will assist Outlet Manager in leading a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.

Key Interactions Internally
• Managing Director

• Hotel Manager

• Rooms Division

• Housekeeping Team

• Engineering Team

• Talent & Culture Team

• Finance Team

• F&B Service Team

• Culinary Team

• Sales & Marketing Team

• Conference Services & Catering Team

• Marketing Communications Team

Externally

• In-house guests

• Suppliers

• Partner hotels

• Competitor hotels

Primary Responsibilities
1 st primary responsibilities: Manage the daily operations of Outlet Services


• Run the outlet operation in the absence of the Outlet Manager
• Responsible for department training program
• Intense presence on all outlet to ensure smooth flow of events and operations
• Perform daily inspection of all outlet and activity and assures readiness according to standards.
• Ensure quality guest service at all times
• Ensure all hotel standards are adhered to as outlined in the employee handbook
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.
• Responsibility for maintaining the highest standards of service and ambiance.
• Supervises all room set ups are accurate, timely and meet established standards.
• Ensure maintenance of all equipment is maintained, through an ongoing deficiency program
• Supervise and direct service relations and set ups
• Handle guest complaints in the most diplomatic manner.
• Ensure food quality and 100% customer satisfaction.
• Monitor speed of service and exercise quality control for both food and beverage.
• Relate any outlet maintenance needs to the Engineering Department by work order program.
• Keep storerooms in a state of readiness, cleanliness and tidiness.

2 nd primary responsibilities: Manage P&L and Budget of F&B Service


• Maintaining inventory of equipment, linen and other supplies
• Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions.
• Monitoring and controlling Micros system in appliance to guest checks and hotel reports
• Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals.

3 rd primary responsibilities: Management and Leadership of the F&B Service Team


• Promote and maintains good employee relations between service kitchen and dining room.
• Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train.
• He must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

4 th primary responsibilities: Involvement as a Leader of the Hotel Leadership Team


• Maintain safety by adhering to stated safety policies and handle guest and employee accidents.

• Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met.

• Ensure complete and timely execution of Corporate & local marketing plans
• Complete responsibility for compliance of Fairmont Codes of Conduct.
• Articulate ideas and concepts easily and express point of view with confidence.

Other Responsibilities

• Increase knowledge of the industry trends.

• The ability to think 'out of the box' and see the big picture.
• Strong experience in computer programs such as: Adobe Creative Suite 4 (or higher); Excel, Word, Publisher, and Power Point.
Main Complexity/Critical issues in the Job

• Efficiency of quality customer service to all our guests.

• Management of the guest service experience / personalization.

• Management of guest complaints.

Span of Control
Nature
Amount
Budget responsibilities

Revenue responsibilities

Food Cost

Beverage Cost

Gross Profit

Profile
Knowledge and Experience


• College Diploma
• Strong Food & Beverage knowledge
• Highly detail oriented with excellent communication and organizational skills.
• Creative, self-motivated and energetic team-player.
• Able to smile and perform under pressure
• Excellent organizational skills required
• Passion for Food and Beverage

Competencies


• Proficient in the English language (verbal & written), second language is an asset.
• Minimum of 2 years of progressive management experience in a luxury hotel or a related field. Knowledge of Excel, word, and Micros system.
• College or University diploma in the hospitality field is an asset.
• Must be flexible in terms of working hours.
• Must be physically fit in order to lift items up to 30 kilograms.
• Must have great leadership and communication skills.
• Must effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and objectivity under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
• Freestanding restaurant experience necessary or luxury hotel a plus.
• Strong food & beverage knowledge.
• Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail.
• Ability to meet deadlines, work under pressure and work independently.
• Ability to handle multiple tasks.
• Strong leadership skills and the ability to motivate people.
• Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet. Oversee restaurant operations.
• Ability to calculate/analyze data.
• Attention to detail and strong sense of urgency.
• Focus on quality and revenue as the primary path to profits.
• Articulate ideas and concepts easily and express point of view with confidence.
• The ability to think 'out of the box' and see the big picture.
• He must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line
• Strong experience in computer programs such as: Adobe Creative Suite 4 (or higher); Excel, Word, Publisher, and Power Point.
• Knowledge in Fairmont Hotels Adaco, Attendance Enterprise, Restaurant Manager, Property Manager, NetVu Point an asset.

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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