- Staff Rostering in order to keep the department properly and efficiently manned at all time.
- To follow-up and conduct on the job training regularly with documented records sent to the Executive Chef on a monthly basis.
- To hold daily pre-service briefings with the team to review and assess the daily operation and discuss past performances that can be improved under the guidelines' standards set for the Restaurant.
- Inspect the Restaurant prior to each service and ensure that guest specification, requirement and service standards are met all time. i.e., cleanliness, preparation of mis-en-place and appearance of personnel.
- Attend Management briefing on a weekly basis.
- Recognize VIPs and long staying guest when orders are received.
- Supervise the overall service operation.
- Ensure that all guests are satisfied and to constantly increase and improve the standards.
- To ensure that inventory of all operating equipment is updated and recorded.
- Hygiene standards to be maintained always per the company hygiene manual.
- To train and develop subordinates so that they are motivated and ready to take up a promotion when available.
- To ensure that all information received from the Upper Management Team is strictly adhered to communicated to the rest of the team.
- To maintain high level on interaction skills with their staff.
- To respect and operate in line with policies and procedures set by the other departments Personnel and Kitchen, Housekeeping, Front Office, AFAC, Security, HR, and purchasing
- To ensure that restaurant menu specification with regard to service and presentation is strictly followed.
- To ensure that lost and found procedures are followed as per the policy set by the Housekeeping and Security Department.
- Restaurant staff communication meetings should be held monthly minutes copied to the Management team.
- To ensure that all guest orders are checked and delivered in time.
- To ensure that House Rules are followed.
- To strictly adhere to the Resorts Policy on confidentiality and ethics.
- To perform all other task as requested by management.
- Train new bartender on company procedures and policies.
- Obtain adequate of stock from the stockroom as per the request sheet.
- Create new alcoholic beverages or updating existing recipes based on guest request.
- Determining when to stop serving alcohol to patron who have had too much to drink.
- Ensure sufficient quantities of glassware and bar utensils are available.
- To perform a high quality of service standard at all time.
- Screening & training restaurant staff
- Maintain high quality service standards
- Develop strategies for improving customers dining experience
- Identify methods our restaurant can use to cut waste, decrease cost and improve profits.
- Provide exceptional customer service and lead staff to do the same
- Managing restaurant staff work schedules.
- Control and update beverage cost together with management
- Overseeing restaurant service operations, service workflow.
- Implement new standards and regulations.
- Monitoring inventory and ensuring all food supplies and other restaurant essentials are adequately stocked.
- Resolving customers' complaints in a professional manner.
- Bachelor's degree in business administration or hospitality is advantageous.
- Proven experience working as a supervisor in the hospitality industry.
- with at least 5 years experience in related field is required for this position
- The ability to work in a fast-paced environment.
- The ability to stand for extended periods.
- Strong management skills.
- Excellent organizational skills.
- Effective communication skills.
- Exceptional customer service skills.
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F&B Manager - Philippines, Pilipinas - HCM Nexus Consulting Inc
Paglalarawan
About the job F&B Manager
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