Outlet Supervisor

This prestigious 5* hotel is seeking to appoint an Outlet Manager for one of its Food & Beverage outlets.

**Responsibilities**:

- Maintain complete knowledge of: All liquor brands, beers and non-alcoholic selections available in the outlet, the particular characteristics and description of every wine/champagne by the glass and most major wines on the wine list, as well as the focal concept eg: cocktails of the bar and the Afternoon Tea offerings inclusive of all teas available; designated glassware and garnishes for wines and beverages; all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices; Daily reservation updates and V.I.P. list; scheduled in-house group activities, locations and times; correct maintenance and use of equipment as well as all department policies/services procedures.
- To maintain the restaurant profits through increased revenue and minimizing of costs.
- To be responsible of restaurant asset management.
- To be a passionate supervisor and always have a “Can Do Attitude” and practice an “open door” policy to all colleagues.
- To initiate guest interaction through seeking and soliciting feedback from guests.
- To accurately forecast business demands on a weekly basis to ensure efficient staffing, food and general supplies ordering.
- Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify and cleanliness. Organization deficiencies.
- Follow and maintain established par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Constantly review on daily specials and top sales items; update briefing board throughout shift. Ensure that colleagues are aware of such.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the shift to meet business demands. Coordinate breaks for colleagues.
- Ensure that colleagues reports to work as scheduled. Document any late or absent colleagues.
- Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the restaurant standard and delegate the tasks.
- Conduct pre-shift meetings with colleagues and review all information pertinent to the day’s business.
- Inspect grooming and attire of colleagues; rectify any deficiencies.
- Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
- Constantly monitor colleague performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards, rectify any deficiencies with respective personnel, and provide supervision, coaching and counseling when needed.
- Inspect table set-ups; check for cleanliness, neatness, and agreement with guest’s orders and departmental standards; rectify deficiencies with respective personnel.
- Check the status of all orders and ensure that they are delivered within designated timelines.
- Assist and guide colleagues with their job functions to ensure optimum service to guests.
- Assist Assistant Manager to conduct formal colleague training program on food and beverages and service standard.
- Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction. Review guest feedback with Assistant Manager to check on guest satisfaction and offer further assistance

**Requirements**:

- High school graduate or Diploma in Hospitality Management.
- Minimum 2 years of experience in serving alcoholic beverages.
- Knowledge of the various outlets and cuisine and its service styles
- Minimum 2 years’ experience as full service restaurant Supervisor or Captain or similar
- Certification in wine, liquor and food handling courses.
- Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Ability to provide legible communication.
- Ability to compute good mathematical calculations.
- Previous experience in cashiering.
- Able to work shifts