· To function as the Business Manager and a Marketing Specialist for the Outlet, to ensure that the outlet operate successfully, in accordance with the standard of the hotel and are individually profitable.
Essential duties and responsibilities – (Key activities)
Administration
· Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
· Assists to prepare and update Departmental Operations Manuals as appropriate.
· Assists to conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Customer Service
· Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
· Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
· Maintains positive guest and colleague interactions with good working relationships.
· Establishes a rapport with guests maintaining good customer relationships.
· Personally, and frequently verifies that guests at event service are receiving the best possible service.
· Spends time at event service (during peak periods) to ensure that they are managed well by the respective employees and functions to the fullest expectations.
· Ensures Food and Beverage Division meets the Hotel’s targets in the areas of Guest Satisfaction Survey and Customer Audits.
Financial
· Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
· Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
· Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
· Assists in managing the Event Service department as independent profit center.
· Assists with the preparation and regular update of the Event Service Departmental Budget, in close cooperation with the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
· Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
· Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
· Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Marketing
· Assists Event Sales in identifying market needs and trends.
· Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
· Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
Operational
· Ensures that minimum brand standards have been implemented.
· Ensures that all Touches of Le Meridien Hotel and the Food and Beverage Top 20 are implemented.
· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
· Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
· Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
· Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
· Monitors service and food and beverage standards in the Outlet. Work with the Event Service Manager, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
· Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
· Frequently verifies that only fresh products are used in food and beverage preparation.
· Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
· Assists in conducting monthly inventory checks on all operating equipment and supplies.
· Liaises with the Kitchen and Beverage Department on daily operations and quality control.
· Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
· Ensures that the outlet is kept clean and organized, both at the front as well as the back of house.
· Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.
Personnel
· Assists in the recruitment and selection of all Event Service employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
· Oversees the punctuality and appearance of all Event Service employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
· Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
· Assists to conduct half yearly and annual Performance Development Discussions with employees and to support them in their professional development goals.
· Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
· Plans and implements effective training programs for employees in coordination with the Training Manager and Departmental Trainers.
· Assists in the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
· Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
· Supports the implementation of The People Brand, demonstrating and reinforcing Le Meridien Values and Culture Characteristics.
· Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
· Assists to feedback the results of the Employee Engagement Survey and ensure that the relevant changes are implemented
Job Type: Full-time
Pay: From RM5,000.00 per month
Benefits:
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person
