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Outlet Manager

Contact Details

Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Outlet Manager

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  • Maintain a high customer service focus by approaching your job with the customers always in mind.
  • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
  • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
  • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
  • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
  • Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service.
  • Actively seek verbal feedback from customers and team members at each service period.
  • Agree on and implement actions to make improvements to customer service.
  • Positively deal with and learn from customer complaints and comments with follow-up and feedback to the direct Manager.
  • Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.
  • Be available to assist on duty in the restaurant and bars during any busy days or special events.
  • Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.
  • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department.
  • Knowledgeable of Hilton departmental standards.
  • Able to explain the standards to the team and Managers, assessing team members against these standards.
  • Ensure that training on departmental standards is regularly conducted in the outlets.
  • Monitor standards through regular standards review checks.
  • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service.
  • Implement and follow-through with improvements identified.
  • Plan, prioritize, organize and control the day-to-day operation.
  • Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.).
  • Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.
  • Describe, assign and delegate duties and authority for the operation of the restaurant at all times.
  • Understand the situation in other departments and their implications for your own department.
  • Plan ahead and ensure adequate resources are available.
  • Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
  • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
  • Ensure that the shift is reviewed, and handovers and briefings are carried out.
  • Maintain in-depth technical knowledge and skills required for the job.
  • Establish good communication with the Kitchen team.
  • Maintain event and function histories to assist with returning events.
  • Participate in future menu changes with the Food & Beverage Director and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements.
  • Attend and participate in regular F&B operational and roster meetings.
  • Understand the goals of the hotel and the department’s role in achieving it, communicating goals and clear direction to the team.
  • Set and agree to departmental objectives for self and team.
  • Represent the needs of the team to others in the hotel.
  • Basic beverage knowledge and latest trend in market in terms of beverages including coffee, tea, alcoholic and non-alcoholic beverages.
  • Vast knowledge on what’s happening with competitor property in terms of F&B promotions and its result.
  • Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.
  • Seek out and maximize departmental and hotel revenue opportunities.
  • Be aware of potential highs and lows in the business.
  • Create and implement sales promotions and team member incentives as per discussion with the Director of F&B.
  • Assist the Director of F&B with preparation of event brochures.
  • Identify, communicate and act on potential sales leads.
  • Create an environment where “everyone sells”.
  • Supervise the financial performance of the department in line with the profit plan.
  • Use key monitors and financial targets to evaluate the department’s performance and make future plans.
  • Complete regular financial and operating reports as required or requested by the Director of F&B.
  • Forecast potential revenues and costs.
  • Following company control procedures, control costs without compromising standards.
  • https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/218457

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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