Manager

Duties and Supporting Responsibilities

Administration

• 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