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Assistant Director of Food & Beverage

Macau, Macao

Assistant Director of Food & Beverage

  • Macau
  • Food & Beverage Division
  • Full time

General

  • Ensures all colleagues maintain a high standard of personal hygiene and grooming at all times
  • Ensures colleagues wear designated uniforms which are well pressed and in a good state of repair and that name badges are worn at all times
  • Maintains a good knowledge of all hotel facilities and is able to answer guest questions in a quick, polite and helpful manner
  • Handles guest complaints or problems promptly, ensuring that any resolved/unresolved incidents are reported to the manager in a timely manner
  • Ensures hotel policies and procedures are adhered to
  • Ensures statutory rules and regulations are adhered to e.g. Health & Safety at Work, Weights and Measures, licensing laws etc.
  • Demonstrates a working knowledge of fire prevention and ensures colleagues follow evacuation procedures on hearing the alarm
  • Demonstrates security conscious behaviors in respect of guests, colleagues and hotel property / welfare and reports suspicious circumstances to the Manager
  • Attends meetings and training sessions that may be beneficial personally or to the F&B operation

Duties and Supporting Responsibilities

  • Provide leadership and support for F&B colleagues.
  • Train and evaluate all F&B colleagues in accordance to the standards of the company policies and guidelines.
  • Identify areas for improvement in service and food & beverage quality by reviewing various audit reports, guest comment cards and guest incident reports, and formulate action plans.
  • Analyze each outlet’s service flow and suggest areas for improvement to further enhance the service delivery to our guests
  • Liaise with the outlet managers and review, update and develop Standard Operating Procedures for each outlet where necessary
  • Ensure that all F&B colleagues receive their respective SOP’s and are trained accordingly
  • To ensure customer satisfaction from arrival to departure in accordance to the standards and procedures manual and the Legendary Quality Experience (LQE) as well as our MO PILLARS.
  • Maintain a team of well-trained and motivated colleagues in order to deliver a high level of service according to Group’s and international luxury hotel standards.
  • To liaise with the Training Manager on departmental learning and development needs.
  • Develop and implement system for checking maintenance of tabletop supplies through staff side work duties.
  • Create side work schedules for all positions. Ensure compliance and follow through.
  • To schedule all colleagues to maintain the service standards of Mandarin Oriental while operating within budgeted labor cost guidelines.
  • To encourage proactive, efficient and effective inter-departmental communication in order to promote a climate of teamwork and enthusiasm.
  • Support the outlet managers to ensure the profitability, efficiency and creativity in all F&B outlets.
  • To supervise the maintenance and cleanliness in all F&B areas at all time
  • Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
  • Help to plan menus, prices and promotional events for All Day Dining Restaurant and Bar in order to maximize revenue generating opportunities.
  • To conduct and assist colleagues counseling and disciplinary procedures in accordance with Mandarin Oriental, Macau procedures.
  • To ensure that Mandarin Oriental, Macau’s grooming and appearance standards are implemented and maintained to reflect an image of professionalism and care.
  • To carry out annual appraisals on colleagues using the Mandarin Oriental Hotel Group Performance and Development System PROFILE.
  • To ensure that the Fire Life Health Safety and Security company standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
  • Meet and greet all VIPs and influential clients and ensure there is follow-up on all discussed details.
  • To ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.
  • To attend and participate in all required meetings on a regular basis.
  • To conduct regularly departmental meetings and to provide a regular forum for improving departmental communication.
  • Ensure accuracy of all menus: current, correct, spelled correctly, clean and presentable.
  • Ensure menu descriptions are up to date and distributed appropriately.
  • Perform any other reasonable duties as required by the Director of Food & Beverage from time to time.

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