Manage the day-to-day operation of the lounge and assist in formulating long-term strategies.
Assist in creating a pleasant dining environment and experience for guests.
Assume operational and financial responsibility for the restaurant includes maintaining an optimum manpower and supplies level, providing excellent services to guests, ensuring restaurant furniture and equipment are presentable.
• Directs and supervises the daily Lounge operation, and maintains the highest standard of service established by the hotel • Respond efficiently and accurately to customer complaints • Regularly review product quality and research new vendors • Organize and supervise shifts • Appraise colleagues’ performance and provide feedback to improve productivity • Manage restaurant’s good image and suggest ways to improve it • Control operational costs and identify measures to cut waste • Promote the brand in the local community through word-of-mouth and restaurant events • Recommend ways to reach a broader audience (e.g. discounts and social media ads) • Train new and current employees on proper customer service practices • Implement policies and protocols that will maintain future restaurant operations
Job Requirement
Degree or Diploma in Hospitality Management from leading hotel schools
5 years experience in a 4 or 5 star hotel in a similar capacity
Minimum 2 years experience as an Assistant Restaurant Manager
Good knowledge of F&B service procedures and food production
Skilled in handling complaints and comments tactfully
Ability to communicate in both written and spoken English
Team player with good interpersonal and leadership skills
Main Responsibilities:
Ensure the profitability, efficiency and creativity in each Food and Beverage outlet including banquet functions, outside catering events and in-room dining.
Deputize all Outlet Managers during their absence.
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