Poolside & Bar Outlet Manager

4 weeks ago

Singapur, Singapore FAIRMONT Full time
Job Description

MANAGE THE DAILY OUTLET OPERATIONS: RESERVATION, SERVICE, MANNING AND HYGIENE

  • Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
  • Long Term planning to create initiatives that furthers the outlet overall goal
  • Assessing and analysing outlet budgets to find ways to minimize expenses optimize profits 
  • Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
  • Identifying of opportunities to expand or shift course in order to take advantage of changes in the market 
  • Monitor the reservation status and communicate with culinary team
  • Plan and control manning to meet business needs and according to budget
  • Work with Talent & Culture to recruit suitable colleagues
  • Control outsource labour supply, casual labour and overtime
  • Communicate with team during daily briefings and conduct monthly department meetings
  • Ensure regular training and re-training when needed
  • Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
  • Ensure hygiene and food safety compliance in the outlet and related areas

PROVIDE MEMORABLE DINING EXPERIENCE THAT EXCEEDS GUESTS’ EXPECTATIONS

  • Lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
  • Lead a Heartist® approach to guest experience/service with the F&B team
  • Provide immediate attention to guest complaints and provide appropriate service recovery.  To follow up and to establish correct procedures to prevent future recurrence
  • Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
  • Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
  • Focus on the dining experience for LCAH members

ACCOMPLISH Cost Containment and Profit Enhancement

  • Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
  • Plan, implement and measure profit enhancement programmes constantly in the areas of  menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
  • Interpret financial reports: create and implement plans or promotion to improve  profits for the outlet
  • Compile financial data and use the data to coach the service team how to use suggestive selling to improve the overall financial performance

MANAGEMENT AND LEADERSHIP OF THE F&B TEAM

  • Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
  • Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
  • Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
  • Drive consistent service and process improvement, be entrepreneurial
  • Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles

INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM

  • Interface the needs/requirements of other departments with the F&B Service: Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary
  • Provide a level of Safety & Security for all colleagues
  • Develop own knowledge and skills to grow as a business partner and leader.

Qualifications

  • 5 years in F&B Management Experience
  • Minimum 3 years as Outlet Manager
  • Experience in similar size/style of 5 star hotel


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