MAIN DUTIES & RESPONSIBILITIES

·        Ensure cleanliness, ambience, service readiness, staff grooming and hospitality culture.

·        Supervise the day-to-day restaurant operations to contribute to the enjoyment of our guests’ lifestyle experience.

·        Assist the manager to implement and continually review the policies, procedures, practices and standards, as well as control to ensure they are consistently applied.

·        Train, develop, and coach team members to ensure the efficient running of the restaurant area to maximize productivity, increase guest satisfaction and consequently profitability.

·        Maintain high visibility during service times, high hotel occupancy periods to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers’ complaints to ensure their satisfaction.

·        Assist the F&B Manager in adhering to Hygiene manual, health and safety regulations.

·        Minimize loss and misuse to achieve and exceed the Restaurant budgeted profitability.

·        Assist the F&B manager to implement cost saving and profit enhancing measures.

·        Anticipate and maintain all material and supplies ensuring their availability.

·        Control usage of food and consumables items and appropriate usage of equipment, tools and service equipment ensuring the equipment is used in a correct and safe manner.

·        Follow up on administrative duties such as leading and attending meetings, writing reports, maintaining a logbook of activities and other specific duties related to the role; as advised by the In Room Dining Manager.

·        Ensure compliance with health, safety, and environmental regulations and standards.

·        Any other cognate duties may be assigned.

 

CRITERIA

·        1 year in Food & Beverage management position of similar style.

·        Certificate in Hotel Management.

·        Be confident, well-groomed and dressed in a smart casual manner.

·        Personality: warm, welcoming, smiling and pleasant.

·        Act with integrity.

·        Good Knowledge of Food and Beverage – especially the In Room Dining operations.

·        Good interpersonal and Supervisory skills.

·        Thorough and practical knowledge of service terminology and of various international service techniques - including mise en place.

·        Knowledge of kitchen terminology, including ingredients and methods of preparation.

·        Physical stamina to work long hours.

·        Fluency in English and French; knowledge of other languages is a plus.

·        Knowledge of POS and Microsoft Office applications including Outlook, Excel and Word.

·        Proficiency in MC and ordering.

·        Ability to work flexible hours, including weekends and public holidays.