Assistant Outlet Manager

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy, and warmth.

We tailor every aspect of our guests' stay to bring their dreams and desires to life.

With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Set in the vibrant heart of Cape Town's waterfront, surrounded by restaurants, shopping, art, and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures to mindful moments and exclusive, tailored experiences.

The warm South African charm is one of our most unique and valued assets.

With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations.

Ensure the smooth running of all outlets within and that budgeted sales and profit margins are achieved; ensure the monitoring, maintaining, and improving of standards is continuous.

1. Compliance to workplace policies, rules, procedures, and standards.
2. Be familiar with workplace policies, rules, procedures, and standards.
3. Upgrade and implement new policies and procedures as and when required.
4. Monitor and maintain all selling prices throughout the F&B Department.
5. Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.
6. Where necessary implement action plans for areas that show stock shortages.
7. Coordination of accurate and procedural Service Charge distributions as per agreed Policy and Procedure.
8. Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.
9. Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department.
10. Quarterly Market Related Pricing research and recommendations.
11. Maximizing Food & Beverage Profitability in the outlets.
12. To co-ordinate the appointment, development, and appraisal of all Food & Beverage associates.
13. To assist with all Human Resources related functions, which include Industrial Relations and Training.
14. Investigate and address cases of misconduct and incapacity.
15. Handling of Individual Disciplinary Hearings and Grievances.
16. Continuously monitor that disciplinary and grievance action are consistently applied through all F&B Departments.
17. Conflict Handling amongst associates and management.
18. Participate in Employee Motivational Projects.
19. Monitor staff's compliance to Job Profiles.
20. Meetings with Staff and Management.
21. To ensure application of the Companies Labour Relations Policy.
22. Assess efficiency of Department's Standard Operating Procedures and amend if necessary.
23. Assist in completion of monthly performance appraisals.
24. Assist with objective setting for associates.
25. Identify top achievers in outlets.
26. Participate in Active Decision Making Process with associates.
27. Monitor full Job Flexibility amongst all outlets.
28. Improve Communication between all outlets.
29. Ensure each service period achieves 95% result upon Mystery guest Audit.
30. In conjunction with the Executive Chef co-ordinate the activities of all Kitchen activities.
31. In conjunction with Executive Chef and Chief Steward, ensure hygiene standards are maintained.
32. Co-ordinate overall planning of Food Production.
33. Ensure effective Communication with other Departments.
34. Identify Training Needs.
35. To drive maximum profitability and effectiveness whilst maintaining high standards.
36. Control Operating Equipment relating to F&B operations.
37. Ensure that Health and Safety Rules and Regulations are adhered to, based on minimum requirements as law determines.
38. Ensure regular Departmental Meetings are held.
39. Maintaining of operational standards and the development thereof.
40. Monitoring, Reporting, and Resolving of guest complaints and providing guest feedback.
41. All complaints are to be communicated to the F&B Director.
42. Perform any other reasonable requests and duties required by the F&B Management.
43. At all times ensure that all F&B operational equipment are in good working order.
44. Liaise with Maintenance with regards to preventative maintenance of all F&B operating equipment.
45. Liaise with the Executive Chef on a daily basis ensuring a high standard of quality presentation of all food items through the Food Department.
46. Ensure that all Beverage Departments are standardised with regards to service to guests.
47. Ensure that ongoing promotions throughout the F&B Department take place increasing F&B revenues.
48. Create a rapport with all customers on an ongoing basis.
49. Ensure that the highest standard of customer service by all staff is maintained at all times.
50. Assist whenever required with improving customer requests.
51. Effective Yield Management to be applied in conference and Banqueting department.
52. Promotional Planning.
53. Special Package Development.
54. Input in Compilation of Seasonal, weekly, and Weekend Entertainment Programmes.
55. Collect and record guest feedback and build guest database to be used in advertising and marketing.
56. Ensure staff is rostered according to business levels.
57. Monitor Associate Transport.
58. Manage working hours and attendance of staff.
59. Assist in monitoring off days for HOD's.
60. Monitor scheduled leave and control Leave Liability for all Outlets.
61. Monitor Family Responsibility and Sick Leave.
62. Monitor time and attendance and highlight and take action against abuse of sick leave or absenteeism and bring this to the attention of F&B management.
63. Identify training and development and operational needs of all F&B Supervisors and staff, and develop programmes required.
64. Do development interviews quarterly with associates assisting HOD's in identifying their staff needs (highlight training needs, decide on plan of action and track progress).
65. Forward signed copies to HR.
66. Ensure training and development and other F&B related training needs are done in conjunction with the Training Department.
67. Monitor and ensure that all Time Books as well as Payroll is up to date and accurately completed.
68. Continually monitor all leave through the Department thereby ensuring up to date records on all staff.
69. Ensure that regular meetings are held with all staff within the Department.
70. Ensure that the highest standard of appearance of all F&B staff are maintained at all times i.e. Uniforms, wearing of jewellery, personal hygiene, etc.
71. Assess compliance to standards and complete on-the-job guidance / training to address gaps.
72. On Job Training and cross-training of Assistant Outlet Managers and Supervisors.
73. Liaise with Ops Surveillance regularly checking that all operational procedures are being adhered to.
74. Where necessary ensure corrective action is taken for F&B staff.
75. Once an investigation is complete, liaise with Surveillance and ensure correct follow up is taken.
76. Ensure that all F&B stock is secured according to procedure at all times.
77. Ensure that a weekly health and hygiene inspection takes place incorporating all food outlets, BOH areas, bars liaising with the health and safety department and kitchen.
78. Ensure that a weekly cleaning programme for all F&B outlets is in place and follow up on a regular basis.
79. Liaise with Public Areas where necessary.
80. In conjunction with the Chef and Chief Steward, ensure that the BOH areas are hygienically maintained standard in accordance with health regulations.
81. Liaise with contractors ensuring contract agreements are maintained and do spot checks when required.
82. Be on hand during peak hours to monitor standards of service and presentation complies with the agreed policies and procedures, ensuring the highest degree of guest satisfaction.
83. To have a thorough knowledge of all the facilities and services offered or for sale by the hotel.
84. To maintain at all times the highest standards of appearance and social skills, according to company policy.
85. To work in harmony with all staff, and with any department related to the operation.
86. To attend training as and when required.
87. To be familiar with the staff handbook, house rules, fire and security procedures.
88. To perform any other duties as directed by the F&B Director.
89. To be available to work overtime at the request of the F&B Management.
90. In the absence of Manager take full responsibility on his / her behalf.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you.

Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit.

We believe in making our guests happy beyond anything they have ever imagined.

You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Hospitality