• Unspecified

• JA Resorts and Hotels LLC
• Permanent
• Recently
• Check your FitScore

Job Summary

To assist the Line Manager in planning, organizing and supervising all processes of the outlet and to provide hands-on support to food and beverage associates. Also to ensure the outlet provides quality service that is consistent with the SBU SOP to achieve maximum revenue and profit in line with the budgeted and forecasted projections.

Duties and Responsibilities

• Ensure that an effective link is maintained between kitchen and service areas.
• Manage the level, consistency, and quality of table and/ or counter service of all menu items.
• Ensure that all outlet processes adhere to all food hygiene regulations and procedures.
• Consistently monitor quality of food and beverages being served and service quality, escalating any major problems and complaints to the Line Manager.
• Provide specialist advice to guests and colleagues on food and beverages.
• Actively seek and review guests’ feedback with regard to food quality, service, and overall satisfaction and take appropriate and timely action.
• Conduct regular team briefings and meetings. Takes full responsibility of the outlet. 

• Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.
• Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.
• Contribute to a team-oriented and associate-oriented company culture. Create a working environment and develop positive working relationship at all level that support organization and values.

Experience and Skills:

• Minimum 3 years’ experience on the same role and property rating.
• Experience in menu engineering, P&L financial awareness, worldwide market trends, benchmarking marketable products/standards, managing food cost and inventory control.
• Previous experience in high quality bar or lounge.
• Excellent knowledge of outlet operations.
• Proven track record in successfully launching promotions.
• Proven track record in successfully launching new concepts.
• Proven track record in training and developing staff.
• Experience in managing multicultural work force. Experience within internationally recognised restaurant concept.