Ensures that all company minimum brand standards have been implemented and that all optional brand standards have been implemented where appropriate.
To monitor all operations, especially during peak business periods.
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments.
Tastes and monitors the food and beverage products served throughout the operation provide feedback where appropriate.
Monitors service and food and beverage standards in the Outlet; works with the Outlet Assistant Manager and Chef de Cuisines to take corrective actions where necessary.
Conducts frequent and thorough inspections together with the Chef de Cuisine of the Food and Beverage Outlet Operation.
Frequently verifies that only fresh products are used in food and beverage preparation.
Assists the Executive Chef/Chef de Cuisine with creative suggestions and ideas.
Conducts monthly inventory checks on all operating equipment and supplies.
Liaises with the Kitchen and Beverage Department on daily operations and quality control.
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
Qualifications
Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management.
Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.