Taking responsibility for the business performance of the outlet
Taking responsibility for the qualitative performance of the outlet
Actively support the hotel’s team culture, and help to achieve the hotel’s vision, goals and values
Handle day to day management activities
Support colleagues during busy operation periods with jobs outside of the managers scope of responsibilities.
Establish shift pattern organisation
Planning and coordinating menus with the chef
Ensure that outlet’s team has good knowledge of food and beverage
Ensure that all colleagues act in accordance with MO standards
Ensure all equipment is in good condition and correct training for its use is arranged
Ensure all daily meetings are arranged and conducted
Attend all training sessions arranged by MO
Carry out other duties as and when requested by management
Ensure time and attendance sheets and holiday planners are accurately maintained and distributed to F&B Management when appropriate
Financials
Ensuring that outlet operates efficiently and profitably while maintaining standards in terms of food, service, health & safety and reputation
Analysing and planning outlet sales levels and profitability
organising marketing activities and promotional events in cooperation with the Communications Department
Preparing reports at the end of the shift/week, including colleague control, cost of sales control and sales
Creating and executing plans for department sales, profit and staff development
Setting budgets and/or agreeing them with senior management
Human Resources/ Colleagues
Supervise F&B service by directing and guiding subordinates, providing them feedback
Recruiting, training and motivating colleagues
Be aware of colleague development and the need to reward outstanding colleagues
Ensure colleague satisfaction.
Maintaining Standards
Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
Guest Service
Ensure guests preferences are remembered by colleagues
Ensure reservations, greeting, seating and taking orders by staff are all done to MO standards
Develop outlet up-selling strategy and communicate to all relevant staff
Ensure food and beverages are presented to guests according to the standards of the outlet
Ensure guests’ satisfaction is met by every member of staff
Develop a strategy for handling special requests and VIPs
Deal with guest complaints in a timely manner and update F&B Director where appropriate
Hygiene and Cleanliness
Ensure that hotel grooming, uniform and hygiene standards are being maintained, enhancing a professional image
Health and Safety
Be aware of, and comply with, safe working practises as laid down under FHLSS. This will include your awareness of any specific hazards at your work place
Be aware of, and comply with local and relevant Food Acts.
Wear any appropriate protective clothing provided by or recommended by the Hotel.
Report any defects in the building, plant or equipment according to the Hotel procedures.
Ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel and local government procedures.
Attend all statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
Be aware of Fire safety plans
Adhere to Safe&Sound procedures regarding Health & safety
Adhere to Safe&Sound procedures regarding HACCP standards
Attend any training deemed appropriate by your Head of Department
Stewarding Manager
Mandarin Oriental New York is looking for a Stewarding Manager to join our Stewarding Department.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting respo...
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