As an Outlets Manager, you’ll manage food and beverage operations to ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.
People
•Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
•Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
•Train colleagues to make sure they deliver with compliance and to the standards we expect
•Recommend or initiate any HR related actions where needed
Guest Experience
•Make sure all food and beverage equipment is in operational condition and regularly cleaned
•Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
•Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction
Responsible Business
•Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programs and promotions
•Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef
•Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
•Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment
•Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
Financial
•Monitor budget and control expenses with a focus on food, beverage and labour costs
•Drive promotions that deliver great dining experiences for guests at a good value
•Make sure credit and financial transactions are handled in a secure manner
Accountabilities
Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less.
What we need from you
•Some college and/or advanced training in food and beverage management
•2 years of related experience, including supervisory experience, or an equivalent combination of education and experience
•Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred
•Must speak local language
•Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law
The salary range for this role is $70,000 to $85,0000. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.
