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Job Description
- Provide the guests a friendly, unobtrusive, professional and qualified service
- Handle all guest complaints and take charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs
- Manage and motivate workforce by hiring, training, supervision, scheduling, meetings, development, counseling, performance evaluation, goal settings, team work, communication
- Ensure constant training is provided on all F&B related subjects, service standards and company policies
- Ensure opening and closing duties completed with sufficient mise-en-place is on hand, set-up and break-down is completed and the outlet and it’s work areas are clean and tidy
- Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies
- Work in co-operation with the Chef and Sous-Chefs to ensure top quality and fair prices, and to see that below standard items are never accepted or served
- Provide the top management with constant feedback from guests and employee’s and provide suggestions for improvements
- Communicate (verbally or in writing) in a polite, respectful and efficient mode to all concerned parties
- Manage and control overall revenues and expenses of the outlet focusing on a higher profit margin without jeopardizing standards and quality levels, which includes wastage, inventories, par levels, requisitions, maintenance, pricing structures, POS postings, analyses, promotions
- Full understanding of financial procedures, which include forecast, budget, cost related issues, profit maximization and P&L statements
- Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the policies
- Maintain the outlet to its standard and coordinate with supporting department constant upkeep
- Follow proper payroll and uniform procedures, as well as the rules and policies of the company
- Handle property, equipment, uniform and food & beverage products with care and take ownership, this includes the retrieving, stocking, cleaning and service of all these items
- Respond properly to emergency or safety situations
- Support your team and counter-parts in any way possible, accordingly to the business needs
- Perform other tasks or projects as assigned by management staff
- Preparing a new menu for food every 6 months and setting appropriate selling prices
- Prepare a monthly cost, profit and loss report
Job Requirements
- To be an excellent English speaker
- Good appearance
- A passport valid for more than 6 months
