Outlet Manager

Job Title: Outlet Manager

Job Summary:

We are seeking a highly skilled and experienced Outlet Manager to join our team at AccorHotel. The successful candidate will be responsible for managing the day-to-day operations of our outlet, ensuring that all aspects of the business are running smoothly and efficiently.

Key Responsibilities:

• Main Duties:
  • To ensure that all departmental operation manuals are prepared and updated annually.
  • To maintain the daily logbook.
  • To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainers report, and promotions analysis.
  • To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
  • To maintain outlet communication board.
  • To submit all guest/staff incident reports.
  • To report Lost & Found items and handle them in accordance to the Policy & Procedures.
  • To attend weekly Food & Beverage meeting and daily operation meeting.
  • To control requisitioning, storage, and careful use of all operating equipment and supplies.
• Customer Service:
  • Ensure that all employees establish a rapport with guests. Handle all guest requests and enquiries on food, beverage, and service.
  • To be demanding and critical when it comes to service standards.
  • To ensure that the outlet team projects a warm, professional, and welcome image.
• Financial:
  • To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
  • To strictly adhere to the established operating expenses and ensure that all costs are controlled.
  • To ensure an effective payroll control through a flexible work force, maximizing the utilization of part-time employees and closely cooperating with other Food & Beverage outlets.
  • To participate in the formulation of the annual operating budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To obtain and account for the correct settlement of all sales and be overall responsible for cashier/floats and their maintenance.
  • To handle voiding, correcting, changing of restaurant checks in accordance with the prescribed procedures and account for all checks used during each shift.
  • To identify and correct any errors.
  • To participate in the formulation of the annual marketing plan and implement effective sales and promotional activities to maximize revenues.
  • To implement a consistent guest recognition program and maintain a relevant guest database.
• Operational:
  • To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient, and flexible service at all times, following Novotel Standards.
  • To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned place of work to the standards set.
  • To assign responsibilities to subordinates and check their performance periodically.
  • To be a hands-on manager and be present at all times in the restaurant, especially during busy periods.
  • To implement flexible scheduling based on business patterns.
  • To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
  • To conduct monthly inventory checks on all operating equipment and supplies.
  • To control the requisitioning, storage, and careful use of all operating equipment and supplies.
  • To conduct daily pre-shift briefings to employees on preparation, service, and menu.
  • To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
  • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the F&B manager if no immediate solution can be found and assure follow-up with guests.
  • To establish a rapport with guests, maintaining good customer relationships.
  • To ensure that the outlet cashiering procedures are strictly adhered to and that the cashiering system is updated and operated correctly.
• Personnel:
  • To identify training needs and plan training programs for the employees.
  • To ensure that the outlet employees are adequately trained and have the necessary skills to perform their duties with maximum efficiency.
  • To liaise and inform Food & Beverage department and Human Resources department of all training sessions.
  • To fully support the departmental trainers function in the department assigned, develop department trainers, and assign training responsibilities.
  • To assist in the training of Food & Beverage cashiers, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
  • To ensure that all employees provide a courteous and professional service at all times.
  • To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the department operations manual.
  • To conduct staff yearly performance appraisal.
  • To ensure that all employees maintain a high standard of personal appearance and hygiene at all times.
  • To ensure that all employees report for duty punctually, wearing the correct uniform and name badge at all times.
  • To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, and development.
  • To ensure that all employees have a complete understanding of and adhere to the hotels employee rules & regulations.
  • To ensure that all employees have a complete understanding of and adhere to the hotels policy relating to fire, hygiene, health, and safety.
• Other Duties:
  • To carry out bi-yearly, yearly inventory of operating equipment, as well as conducting monthly par stock checks.
  • To plan and organize festive food promotions within the outlet.
  • To carry out any other reasonable duties and responsibilities assigned.
  • To liaise and organize with Housekeeping department that the established cleaning schedules are strictly adhered to.
  • To coordinate all repair and maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
• Occupational Health & Safety:
  • To ensure that all employees have a complete understanding of and adhere to the hotels policy relating to fire, hygiene, health, and safety.
• Employee Responsibility:

  All employees to safeguard their health and safety and the health and safety of others in the workplace.

  Replacement and Temporary Mission:

  Be ready and responsible for any job which may be assigned by the Management.

  Qualifications:

  Knowledge and Experience:

  • Diploma/Degree in Hospitality Management/Food & Beverage preferred.
  • Additional certification(s) in Food & Beverage will be an advantage.
  • Minimum 2 years of relevant experience in a similar capacity.
  • Excellent reading, writing, and oral proficiency in English language.
  • Ability to speak other languages and basic understanding of local languages will be an advantage.
  • Working knowledge of MS Excel, Word, & PowerPoint.

  Competencies:

  • Strong leadership, interpersonal, and training skills.
  • Good communication and customer contact skills.
  • Service-oriented with an eye for details.
  • Ability to work well in stressful and high-pressure situations.
  • A team player and builder.
  • A motivator and self-starter.
  • Well-presented and professionally groomed at all times.

  Remote Work:

  No

  Employment Type:

  Full-time