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– 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.
– 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.
– 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
– Hotel Management graduate or equivalent
– Good reading, writing and oral proficiency in English language
– Minimum 2 years of relevant experience in a similar capacity
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
JOB DESCRIPTION アウトレットスーパーバイザーを募集します。レストランは、オールデーダイニング、日本料理、中国料理、イタリアンがあります。レストランにおける日々のオペレーションを管理し、高品質なサービスの提供、チームの指導、そしてコスト管理を通じて、収益の最大化を担うポジションです。 ■ 主な業務内容 【ゲストサービス】 常にお客様視点に立ったサービスの提供 お客様のご案内、メニュー説明、提案 クレームやリクエストへの迅速な対応 他施設や観光情報のご案内 【オペレーション管理】 レストランの開店準備および各時間帯（朝・昼・夜）の運営管理 予約状況の確認およびテーブル管理 店内の清掃・衛生管理の徹底 キッチン・バーとの連携 【チームマネジメント】 シフト中のスタッフ指導・監督 ブリーフィング・引継ぎの実施 新人トレーニングおよびOJT パフォーマンスフィードバックの提供 【コスト・労務管理】 売上に応じた人員配置（シフト管理） 人件費コントロール オペレーション効率の改善 【商品・ブランド理解】 メニューおよびアレルギー情報の理解 ホテル内施設の知識習得とプロモーションhttps://jobs.hilton.com/apac/en/job/HOT0CKCL/%E3%80%90Hotel-Gajoen-Tokyo%E3%80%91F-B-%E3%82%A2%E3%82%A6%E3%83%88%E3%83%AC%E3%83%83%E3%83%88%E3%82%B9%E3%83%BC%E3%83%91%E3%83%BC%E3%83%90%E3%82%A4%E3%82%B6%E3%83%BC
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