Assistant Manager- Outlet

Job Description

1. Plan for outlet budget and review forecast on revenue and expenditure on a monthly basis.
2. Analyze and submit month-end reports and identify deviation from business plan goals.
3. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
4. Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion.
5. Implement and maintain control measures to ensure that food & beverage costs, productivity, labor costs, and operating supply costs for the outlet are in line with the budget.
6. Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
7. Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
8. Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend personalized service.
9. Handle guests’ complaints and comments tactfully and efficiently.
10. Handle all administration work pertaining to cashier/bar operation requirements and company’s policies.
11. Maintain department communication logbook and updated notice board.
12. Check the supply of equipment/stock level and ensure that there is no shortage of items which impact the operation and guests.
13. Check the outlet/back of the house cleanliness to ensure compliance with F&B sanitation and hygiene rules and regulations.
14. Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets, and hotel services/features.
15. Ensure that health, safety, and security procedures are in place in the outlet.
16. Attend all briefings, meetings, and trainings as assigned by management.
17. Perform proper handover and communication to the next shift.
18. Assist other food & beverage outlets with their operations during peak times or when required.
19. Interview, select, and recruit outlet employees.
20. Identify and develop team members with potential.
21. Conduct performance reviews with the team.
22. Constantly monitor team members’ appearance, attitude, and degree of professionalism.
23. Develop, conduct, and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
24. Prepare weekly staff schedules keeping in mind anticipated business, operating budgets, and standards of service.
25. Prepare payroll and gratuity reports.
26. Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues, and provide a regular forum for department communication.

Qualifications

1. Secondary / High school education.
2. Additional certification(s) in Food & Beverage will be an advantage.
3. Good reading, writing, and oral proficiency in English language.
4. Ability to speak other languages and basic understanding of local languages will be an advantage.
5. Minimum 2 years of relevant experience in a similar capacity.
6. Good working knowledge of MS Excel, Word, & PowerPoint.
7. High degree of professionalism with sound human resources management and business acumen capabilities.
8. Strong leadership, interpersonal, and training skills.
9. Good communication and customer contact skills.
10. Service-oriented with an eye for details.
11. Ability to work well in stressful & high-pressure situations.
12. A team player & builder.
13. A motivator & self-starter.
14. Well-presented and professionally groomed at all times.