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- To ensure that the monthlyforecasted food and beverage revenue figures are achieved for theoutlet.
- To be an entrepreneur in day to dayoperations to ensure maximum profit by creating and implementingnew business models i.e. developing a local clientele, out of boxcreative ideas etc. While ensuring cost measures are beingimplemented at all time.
- To participate in theformulation of the Annual Operating Budget in determining outletprojected revenues and expenses, operating equipment andFF&E requirements in line with the compilation of theAnnual Business Plan.
- To ensure that alloperating standards are adhered to in order to achieve the level ofservice established in the Departmental OperationsManual.
- To assign responsibilities to juniorheartists and to check their performanceperiodically.
- To establish and strictly adhereto the par stocks for all operating equipment and supplies, toensure that the outlet is adequatelyequipped.
- To control the requisitioning,storage and careful use of all operating equipment and supplies forthe outlet.
- Coordinate with Chef in-charge inplacing F&B orders in time, minimal purchase to be made asper the business demand, all menus items are to beavailable
- To conduct daily pre‐shift briefingsto ambassadors on preparation, service andmenu.
- To liaise with the Kitchen and Beveragedepartment on daily operation and quality.
- Tohandle all guest complaints, requests and enquiries on food,beverage and service.
- To plan and implement aneffective sales plan and promotional activities for theoutlets.
- To attend Food and Beverage Meetingand Daily Operations Meeting.
- To prepareforecasted P&L statements for promotional nights and eventsaccording to the annual business plan.
- Tomaintain a high standard of personal appearance and hygiene at alltimes.
- To liaise and inform Food and BeverageDepartment and Human Resources Department of all trainingsessions.
- Monthly training calendar to beproposed by 25th of each month for the following month, based onthe constructive guests, management feedback and own observation,to ensures that training will be carriedout
- Follow up on the "ALL"enrollments to each and every single guests visiting F&Boutlets, have them recorded on daily basis, submit to departmenthead at the end of the month
- Assign a team tohave "Sparkles" our guests on daily basis,records the moments and share them in the management and Heartistsgroups
- To develop departmental trainers andassign training responsibilities.
- To identifyand develop young talents within the organization for futurepotential growth within the group.
- To carry outmonthly, quarterly, bi‐yearly, yearly inventory of operatingequipment for all three outlets.
- To be entirelyflexible and adapt to rotate within the different outlets of theFood and Beverage Department.
- Train and assignadditional side tasks / responsibilities to the Heartists byevaluation their performance and talents
- Planand conduct monthly departmental communication meetings, action andfollow up the points were discussed
- Standardsand procedures are to be implemented with the approval of theHOD
- 2-4 years Outlet managementexperience
- Strong guest and employeeinterpersonal skills
- Guest experiencecentric
Assistant Outlet Manager - Dubai, United Arab Emirates - Hotel Chadstone Melbourne MGallery
Description
Qualifications