Assistant Manager

Company Description

Job Description

Assistant Manager Outlet

Passionate about everything relating to Food & Beverage and putting a smile on our guests’ faces, as Assistant Manager, you will have the perfect opportunity to touch the hearts of our guests by making their special occasions truly unforgettable.

Administration

To maintain all hotel records and forms as prescribed by Sofitel hotel management and policies To be able to plan ahead (is pro-active instead of reactive) To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized To control expenses wisely To ensure that deadlines on all projects are met To ensure that he schedules himself to be available and on duty during peak periods (frequently opening and closing the operation) To feel confident in leaving the operation for a period of time due to the qualified Ambassadors he has developed, and who are able to make their own decisions To ensure that meetings are well planned and results-orientated To conduct frequent and thorough inspections of Restaurant department (at least once a week) To feel comfortable with using all F&B Hotel software as well as general administration programs

Financial and Revenue Responsibilities

To monitor all costs and recommend/institute measures to control them To set and control with the Restaurant Manager any incentive scheme for the department Ambassadors To ensure that the Department’s Operational Budget is strictly adhered to To ensure monthly forecasts and targets are known and understood Balance the need of financial control with the need to remain with Sofitel standards and values Analyses and responds appropriately to issues raised by guests or mystery shopper Support Executive Committee, Head of Departments Awareness of current and forecast financial/business performance and is actively involved in analyzing or implementing required changes Meets financial objectives based on budget or forecast Forecasts business levels with accuracy Organizes cross trainings when levels of business allows or when needed Track operating expense to adhere to budget Conceives and develops products, concepts or changes which generate incremental revenue Demonstrate your “business cap”

Training and Human Resources

To ensure that the Department adheres to all Sofitel and hotel policies, procedures and standards To ensure that the Restaurant Operations Manual is prepared and updated Induct new Ambassadors into the team following F&B induction manual Assist Restaurant Manager for performance reviews done in a timely manner Develop and maintains relation with local schools Identifies Ambassadors development needs Conducts training for the development of Ambassadors Coaches and counsels Ambassadors Leads and maintains a positive working environment Delegates work in a manner appropriate to skill levels and the abilities of Ambassadors Implements and monitors the Supervisors Development Program Deals effectively with Ambassadors from diverse backgrounds Achieves the confidence and trust of superiors, peers and Ambassadors Avoids overusing status or position power Earns a reputation for fairness and approachability Ensure that guest and Ambassador information and transactions are kept confidential during and after employment with the company Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization Treats complaints of harassment and discrimination promptly and confidentially Treats customers and colleagues from all cultural groups with respect and sensitivity Identify and deal with issues which may cause cross cultural conflict or misunderstanding

Guest Service Responsibilities

 Attention to detail, perfectionist Consistently monitors and adheres to Sofitel operating standards and service culture Luxury service oriented and proud to extend service Deals diplomatically and skilfully during guest interactions Takes every opportunity to be a “sales person” and promote special events, promotions and facilities Quickly adapts a management style and uses interpersonal skills to suit his/her audience and the situation Stays focused to key priorities and manages time well Responds effectively to emergencies and changes

Management Skills

Sets high standards and establishes demanding but achievable goals Motivates performance, gives helpful feedback, reviews processes Builds commitment and inspires people to do the best job possible As a leader, communicates a clear vision of Sofitel Culture, values, standards and objectives through your own attitude, approach and behaviour Encourages and rewards behaviors consistent with our culture, standards and objectives As a developer identifies Ambassadors development needs, ensures appropriate follow up Participates in schedule training and development programs provided by the hotel to improve self and department standards Enhances individual performance, effective coaching, counseling or appropriate delegation Builds a strong team which works well together and which is mutually supportive Deals effectively with underperformance Sets and explains priorities Listens and takes into account all pertinent information Behaves decisively, makes decisions as needed Maintains balance and objectivity in face of conflicting priorities and demands Sets priorities and organizes own work and work of others effectively Takes personal responsibility, gets things fixed without delay Effectively allocates resources and coordinates efforts of others to get the right job done Assist organization of special events which affect your section Leads team to maximize productivity, without over stretching Ambassadors current ability to meet the job demand

Miscellaneous

To prepare, along with the Restaurant Manager, a yearly Marketing Plan To ensure that an effective marketing approach is applied to his/her Restaurant in the operation To continuously seek ways to assist management in the Restaurant to maximize revenues and profit To fully understand the market needs and desires for the Restaurant and ensure that the product lines (menus) are developed accordingly Follow guidelines in Corporate F&B standard manual for each Restaurant Through detailed, hands on and direct supervision, ensures that the guidelines are followed Maintains quality goals by following up, eye for detail, following reports and guest comments, Medallia reports, mystery shoppers Stays informed for local, regional, national trends by reading, visiting competition, magazines, etc Responds effectively to internal audit reports, investigation following guest comments Establish personal procedures for promotion, nominate Ambassador of the month, follow up on F&B manual induction, job chat, 90 days reviews and yearly review Organizes Restaurant teams monthly meeting Reports any problems to the Restaurant Manager Manager in absence of the Restaurant Manager. Liaise with Restaurant supervisors daily to ensure desired equipment requirements are ready and available Complete all duties and ensure a hand over for day off is given Liaise with supervisors before operations commence to assure correct flow of service demands Organizes weekly front of house & back of house tour for cleanliness, Hygiene and maintenance All Ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances All Ambassadors may be assigned to other duties in the hotel as and when required by business levels
Qualifications

Knowledge and Experience

Degree in Hospitality Management Excellent reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

Good communication and customer contact skills Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Must be well-presented and professionally groomed at all times

Your experience and skills include

Service focused personality is essential and a passion for everything food and beverage
Previous experience in a similar leadership role is an asset
Strong interpersonal and problem solving abilities and the ability to lead by example

Additional Information

Your experience and skills include:

Warm and caring personality; previous experience an asset Ability to work cohesively as part of a team with minimum supervision Ability to anticipate and focus attention on guest needs, being professional and welcoming

Your team and working environment:

Team of young and vibrant F&B enthusiast Vision to create Cous su main Innovation is key to success and that’s our motto

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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