Job Description
We are currently seeking for ambitious, dynamic, self motivated Food & Beverage professionals who assist to organize and direct a team that develops top quality of food & beverage products, with prompt, accurate and personalized service.
As a Operations Manager i/c Culinary & Service you are responsible to manage the assigned bar / night club to achieve customer satisfaction and quality service while meeting / exceeding financial goals and your role will include key responsibilities such as:
- Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
- Conduct regular training sessions with the assigned team in line with the departmental SOP’s
- Evaluate the performance of the assigned team and initiate internal development and promotions
- Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours
- Handle the welcome and seating of arriving guests with the assistance of the Hostess
- Maintain a professional and friendly relationship with the outlet patrons
- Establish and update the outlet’s database of regular guests
- Tour the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards
- Be actively involved in the outlets promotional activities
- Supervise the Outlet Kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel’s food cost
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote health and safety
- Approve requisitions for beverages, condiments, general supplies and guest supplies, taking into consideration established stocks
