- Ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy and that the company Actions have been implemented where appropriate.
- Prepare and update Departmental Operations Manuals as appropriate
- Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
- Ensures that all employees deliver the brand promise and always provide exceptional guest service.
- Handles all guest complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships
- Establishes a rapport with guests maintaining good customer relationships
- Personally and frequently verifies that guests in the Outlet receive the best possible service.
- Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
- Maximises employee productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.
- Achieving the monthly and annual personal target and the outlet revenue.
- Ensures that all company and local rules, policies, and regulations relating to financial record keeping, money handling, and licensing are adhered to, including the timely and accurate reporting of financial information.
- Inventory management and ongoing maintenance of restaurant operating equipment and other assets.
- Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
- Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
- Evaluates local, national, and international market trends, vendors, and other restaurant operations constantly to ensure that the restaurant’s operations remain competitive and cutting edge.
- Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
- Ensures that minimum brand standards have been implemented.
- Works closely with other departments in a supportive and flexible manner, focusing on the overall success of the company and the satisfaction of guests.
- Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- Tastes and monitors the food and beverage products served throughout the operation and provided feedback where appropriate.
- Monitors service and food and beverage standards in the Outlet.
- Frequently verifies that only fresh products are used in food and beverage preparation.
- Conducting monthly inventory checks on all operating equipment and supplies.
- Liaises with the Kitchen and Beverage Department on daily operations and quality control.
- Have a thorough knowledge and understanding of all food and beverage items on the menu and the
ability to recommend Food and Beverage combinations and upsell alternatives.
- Ensures that the outlet is kept clean and organized, both at the front as well as the back of the house.
- Recruitment and selection of all Food and Beverage employees
- Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene
- Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conduct annual Performance Development Discussions with employees and support them in their professional development goals.
- Plans and implements effective training programs for employees
- Encourages employees to be creative and innovative
- Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all company and local rules, policies, and regulations relating to fire
and hazard safety and security.
- Understands and strictly adheres to Rules and Regulations established in the Employee Handbook
- Ensures standards of personal presentation and grooming.
- Attends training sessions and meetings as and when required.
- Carries out any other reasonable duties and responsibilities as assigned
- 1 year of experience as a Restaurant Manager or same role in the F&B field
- Outstanding customer service mindset
- Advanced level in English (Speaking & Writing)
- Being proactive, patient, high responsibility, and willing to work under high pressure
- 100% of basic salary on a probation period.
- The company will declare & pay 10% PIT for you based on your gross salary to the Tax department on
behalf during 2 months of probation.
- 13th-month salary Bonus (based on the actual personal/company performance), pro-rata for the
1st year of employment, effective from signing labor contract.
- Annual Leave: your annual leave entitlement will be 12 working days per calendar year, pro-rata
for the 1st year of employment.
- Other benefits & package conditions: revenue target, KPI, etc will be discussed after the probation