Operations Manager

Candidate's Profile: Degree in Hotel Management from a reputable institution or equivalent, with a good knowledge of F&B/ Quality Management At least 5 years’ experience in a hotel management role (in charge of F&B Department) in 3* / 4* resorts

Main Responsibilities:

• Assist the Hotel Manager in the general management of the hotel by maintaining the established operational standards and promoting profits of the hotel
• Provide functional and operational guidance and support department heads and management team
• In partnership with the Hotel Manager, implement Hotels’ Revenue, Sales & Marketing, Guest Satisfaction and Team Members Satisfaction plans through to completion
• Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image
• Receive departmental related guest complaints and ensure corrective action is taken
• Participate in the preparation of the annual departmental budgets
• Ensure through effective management that all costs are managed, and that profit targets are exceeded
• Achieve budgeted revenues and expenses and maximize profitability related to the F&B
• Initiate and anticipate to executive and departmental needs and respond appropriately. Analyze hotel statistics and data, make recommendations for improvements, and implement changes
• Develop short term and long term financial and operational plans for the F&B which support the overall objectives of the hotel
• Participate with the Kitchen Chef and F&B Executive in the creation and merchandising of attractive menu designs to attract a predetermined customer market
• Support the HODs in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability
• Develop, along with assistance from HODs, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job description, etc
• Ensure compliance with the Group's policies and procedures, as well as local laws and regulations
• Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets and action taken for service recovery, and also any staff issues
• Ensure SOP implementation in all departments and check the same during routine operational checks
• Inspect randomly the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F&B Executive & Executive Chef
• Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organisation
• Identify staff learning needs and assisting with development
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate's Profile:

• Degree in Hotel Management from a reputable institution or equivalent, with a good knowledge of F&B/ Quality Management
• At least 5 years’ experience in a hotel management role (in charge of F&B Department) in 3* / 4* resorts