Outlet Manager

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Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service.
• Handle guests’ complaints and comments tactfully and efficiently.
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.
• Maintain department communication logbook and updated notice board.
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
• Ensure that health, safety and security procedures are in place in the outlet.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform proper handover and communication to the next shift.
• Assist other food & beverage outlets with their operations during peak times or when required.
• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic.
• Analyze and submit month-end reports and identify deviation from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.

Degree/Diploma in Hotel Management.

Certification in Food & Beverage Service will be an extra advantage.