Assistant Outlet Manager

• To ensure that the monthly forecasted food and beverage revenue figures are achieved for the outlet.
• To be an entrepreneur in day to day operations to ensure maximum profit by creating and implementing new business models i.e. developing a local clientele, out of box creative ideas etc. While ensuring cost measures are being implemented at all time.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to junior heartists and to check their performance periodically.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To control the requisitioning, storage and careful use of all operating equipment and supplies for the outlet.
• Coordinate with Chef in-charge in placing F&B orders in time, minimal purchase to be made as per the business demand, all menus items are to be available
• To conduct daily pre‑shift briefings to ambassadors on preparation, service and menu.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To plan and implement an effective sales plan and promotional activities for the outlets.
• To attend Food and Beverage Meeting and Daily Operations Meeting.
• To prepare forecasted P&L statements for promotional nights and events according to the annual business plan.
• To maintain a high standard of personal appearance and hygiene at all times.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• Monthly training calendar to be proposed by 25th of each month for the following month, based on the constructive guests, management feedback and own observation, to ensures that training will be carried out
• Follow up on the “ALL” enrollments to each and every single guests visiting F&B outlets, have them recorded on daily basis, submit to department head at the end of the month
• Assign a team to have “Sparkles” our guests on daily basis, records the moments and share them in the management and Heartists groups
• To develop departmental trainers and assign training responsibilities.
• To identify and develop young talents within the organization for future potential growth within the group.
• To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment for all three outlets.
• To be entirely flexible and adapt to rotate within the different outlets of the Food and Beverage Department.
• Train and assign additional side tasks / responsibilities to the Heartists by evaluation their performance and talents
• Plan and conduct monthly departmental communication meetings, action and follow up the points were discussed
• Standards and procedures are to be implemented with the approval of the HOD
  

Qualifications

• 2-4 years Outlet management experience
• Strong guest and employee interpersonal skills
• Guest experience centric