Aquapazza Outlet Manager

The Restaurant Manager must maintain and control a high level of guest service achieved by ensuring consistent and thoughtful service, demonstrated by the staff.

• General 
  
  
• Builds a motivated and skilled team, leads by example and instils a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes. 
  
  
• Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth. 
  
  
• Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments. 
  
  
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule. 
  
  
• Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals. 
  
  
• Prepares annual plans and forecasts, consistently monitors and manages budgetary goals. 
  
  
• Maintains an organized administration of departmental and personnel records, including rostering and leave planning.  
  
  
• Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook. 
  
  
• Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited. 
  
  
• Provides regular and fair performance feedback to employees, formally and informally as appropriate. 
  
  
• Is seen as a hands-on leader, assists employees in crunch times. 
  
  
• Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply. 
  
  
• Promotes and ensures a safe working environment.  
  
  
• Performs any other cognate duties as and when assigned. 
  
  

Departmental 

• Ensures high quality guest service in his/her area, is highly visible and actively participates in service; assists in taking and serving orders 
  
  
• Achieves revenue and profit targets; proposes revenue enhancement and cost management ideas to senior management 
  
  
• Engages in the marketing of his/her outlet (Bar and Restaurant); participates in the drafting and implementation of the Food & Beverage marketing plan; initiates discussions on menu mix with senior Food & Beverage management; drives up selling programs 
  
  
• Engages in guest interaction in a sensitive and appropriate manner; creates personalized experiences; establishes a network of regular guests and keeps relevant and accurate records 
  
  
• Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and products 
  
  
• Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur 
  
  
• Plans and executes events; proposes menus, beverages and wine recommendations to event organizers 
  
  
• Continuously develops his/her culinary, beverages and wine knowledge; conducts food, cocktails and wine tastings for colleagues, instils excitement and passion for international cuisines and wines in his/her team. 
  
  
• Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification 
  
  
• Performs pre- and post-service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers 
  
  
• Is highly sensitive to guest preferences; ensures the department's guest history is up to date and relevant 
  
  
• Executes sales and marketing activities; conducts and evaluates routine sales analysis and competitive pricing surveys; keeps abreast of F&B trends and new developments in the market; submits recommendations to F&B management 
  
  
• Assists in the management of the hotel's beverage and wine list 
  
  
• Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database 
  
  
• Is proficient in the costing of menu and beverage list items including buffets; is able to determine and analyse gaps between actual and potential food & beverage costs as well operating expenses. 
  
  

• Special Requirements 
  
  

• College degree preferably specializing in hotel/restaurant management.  
  
  
• 4 - 5 years of relevant experience in a 5 star hotel/resort  
  
  
• Has a well-developed interest in food and wines; has undergone professional training in food and wine knowledge. 
  
  
• Possesses management skills and upward mobility. 
  
  
• Possesses business acumen, well developed guest PR skills and personal flair 
  
  
• Be computer literate and fully conversant with food & beverage computer systems. 
  
  
• Requires reading, writing and oral proficiency in the English language.