PURPOSE OF THE POSITION: :
To lead and supervise the services & team in the assigned food and beverage outlet to ensure the delivery of an outstanding guest experience and financial profitability of the business.
Key Performance Areas:
- Constantly monitor and check the quality-of-service delivery towards the guests and make sure the processes are speaking to the brand and the provided quality guideline.
- Provide guests with quality service by monitoring staff assignments and responsiveness and seeking opportunities to communicate with guests to personalize the service.
- Coordinate daily front-of-the-house and back-of-the-house operations.
- Supervise the cleanliness, neatness, and tidiness of the restaurant outlet.
- Monitor the effectiveness of workflow and sequence of service during service periods and provide constant hands-on support.
- Prepare duty rosters of restaurant staff, ensuring correct manning levels and even distribution of work.
- Monitor customer satisfaction and respond to customer feedback and complaints.
- Inform the Head of Department or Head Chef of any complaints or negative feedback from guests and staff.
- Advise the Head of Department or Head Chef of any improvement needed in relation to restaurant operation, including updates to SOPs or addition/deletion of SOPs.
- Maintain a thorough working knowledge of F&B SOPs and ensure they are always upheld through constant observation and coaching.
- Conduct the pre-service shift briefing to ensure effective and efficient communication, providing waiters with specific guidance and information to perform effectively in the coming shift.
- Monitor product availability on all food and beverage menu items in conjunction with the chef and stores.
- Supervise the team and ensure that all food and beverages served are accounted for.
- Own and Live the O&L persona, anchored in “caring, passionate, authentic.”
QUALIFICATIONS & EXPERIENCE:
- Diploma in Restaurant Management
- Minimum 3 years’ experience in maître d’or hosting, contemporary or fine dining restaurant set-up in a 4* and 5* hotel or lodge.
- Computer literate (MS Office/Office/Excel/PowerPoint)
- Knowledge of Micros/Opera will be an advantage
- Wine, sommelier, or beer courses will be an added advantage.
- Reservation experience.
- Product knowledge and hospitality industry experience
- Knowledge of budgets, ordering, profit & loss, cost of sales, meeting suppliers, and coordinating stock deals with the manager.
- Eye for detail and interpretation of numerical data.
- Health and Safety practices and standards
