Restaurant And Bar Manager; Roof Lounge

Position: Restaurant And Bar Manager (Roof top Lounge)
APPLICANTS WITH EXCELLENT BEVERAGE KNOWLEDGE ONLY SHOULD APPLY

Administration
Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
Oversees the preparation and update of individual Departmental Operations Manuals.
Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service
Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
Handles all guest and internal customer 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 are receiving 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.

Financial
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.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise.
Achieves the monthly and annual personal target and the outlet’s revenue.
Assists in the preparation of the Annual Business Plan for Food and Beverage.
Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.
Ensures that all hotel, 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
Assists in the inventory management and ongoing maintenance of hotel 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.

Marketing
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 hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational
Ensures that minimum brand standards have been implemented.
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel 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”.

Operational (continued)
Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
Monitors service and food and beverage standards in the Outlet.

Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
Frequently verifies that only fresh products are used in food and beverage preparation.
Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
Conducts monthly…