ASSISTANT F&B OUTLET MANAGER

Manage the performance of the service attendants includes training on new menus, supporting busy outlets where necessary, attending to guest complaints and managing a smooth relationship with the kitchen to ensure that guest satisfaction is maximised at all times.

Being the first point of contact for the guest to ensure that guest complaints are dealt with a consistent of fair manner & adherence to all company cash handling procedure.

Adhering to the closing procedure in line with the company's policies and procedures to minimise financial risk to the company. Assist in the development of new marketing initiatives including assist & oversee of social media requirements.

Perform other duties as requested by the Operation Manager.

To prepare in conjunction with the F&B Operational Manager an annual operating budget which will form part of the business plan.

To manage the outlets as a separate profit centre, assuming responsibility for all revenues and expenses.

To maximise profitability of the out let by increasing turnover (revenue and covers) as an Arts priority and controlling costs as a second priority.

To establish guest service standards which meet the needs of the target market and which are in line with the operating concept of the outlets,

To ensure that all operating standards comply with company and hotel policies and procedures and minimum standards.

To write and update the relevant sections of the Departmental Operational Manual.

To provide the Finance Manager with detailed purchasing specifications for the general supplies required in the outlets.

To identify, in conjunction with the F&B Operational Manager, market needs and trends.

To suggest and monitor the menus and product of competitive restaurant / bars / lounges etc.

To assist the Chef in developing menus, 'special' and buffets (where applicable).

To ensure to read the hotel's employee handbook and have an understanding ol' and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.

To report for duty punctually wearing the correct uniform / attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.

To provide a friendly, courteous and professional service at all times.

To comply with local legislation as required.

To maintain good working relationships with colleagues and all other departments,

To respond to any changes in the department as dictated by the needs of the industry, company or hotel.

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.

To attend training and meetings as and when required.

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