JOB PURPOSETo assist the Director of Outlet in day to day outlet operations and responsible for supervising /overseeing operations of the F&B outlet, in-order to deliver an excellent guest  experience while working with the team and ensuring departmental targets are met, in accordance with the Brand Standards.EXECUTIVE RESPONSIBILITIES & EMPOWERMENT Organizes the work and number of personnel according to level of activity.
Shares the responsibility for meeting the department's targets with his/her superior.
Takes part in inventories and manages stocks under his/her responsibility.
Analyses results and implements corrective actions as necessary.KEY OPERATIONAL RESPONSIBILITIESFinancialAssist F&B management with achieving financial targetsSupervises the team's sales attributesOffers suggestions and advice to guests regarding the different services availableIs in charge of organizing the F&B point of sale/outlet for operations as per the Hotel StandardsIncreases revenue for the point of sale through additional sales techniquesHelps the point of sale attain profitable resultsHelps increase guest loyalty through quality of serviceOperational Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset. Helps employees improve their skills and provide support for career development. Manages the team on shift basis. Ensures guest satisfaction, quality and high standards of service for customers.Team Management Evolves working methods in line with brand philosophyRespects labor laws, particularly when preparing work schedulesIntegrates, trains and manages personnelEnsures his/her staff are well presented (clothing, personal hygiene etc)Ensures smooth coordination between the different departments (Restaurants, kitchens, bars, lobby etc)General DutyIs attentive to guests' requests and meets themEnsures that the workplace remains clean and tidy and the safety of consumable goods by always respecting brand standardsRespects the instructions and safety guidelines for the equipment/s  usedRespects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)Comply with hotel security, fire regulations and all health and safety legislationAssist other departments wherever necessary and maintain good working relationshipsInter – Personnel Traits Committed to delivering high levels of customer servicePositive attitudeGood communication skillsFlexibility to respond to a range of different work situationsAbility to work on your own or in teamsResilienceJOB PURPOSETo assist the Director of Outlet in day to day outlet operations and responsible for supervising /overseeing operations of the F&B outlet, in-order to deliver an excellent guest  experience while working with the team and ensuring departmental targets are met, in accordance with the Brand Standards.EXECUTIVE RESPONSIBILITIES & EMPOWERMENT Organizes the work and number of personnel according to level of activity.
Shares the responsibility for meeting the department's targets with his/her superior.
Takes part in inventories and manages stocks under his/her responsibility.
Analyses results and implements corrective actions as necessary.KEY OPERATIONAL RESPONSIBILITIESFinancialAssist F&B management with achieving financial targetsSupervises the team's sales attributesOffers suggestions and advice to guests regarding the different services availableIs in charge of organizing the F&B point of sale/outlet for operations as per the Hotel StandardsIncreases revenue for the point of sale through additional sales techniquesHelps the point of sale attain profitable resultsHelps increase guest loyalty through quality of serviceOperational Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset. Helps employees improve their skills and provide support for career development. Manages the team on shift basis. Ensures guest satisfaction, quality and high standards of service for customers.Team Management Evolves working methods in line with brand philosophyRespects labor laws, particularly when preparing work schedulesIntegrates, trains and manages personnelEnsures his/her staff are well presented (clothing, personal hygiene etc)Ensures smooth coordination between the different departments (Restaurants, kitchens, bars, lobby etc)General DutyIs attentive to guests' requests and meets themEnsures that the workplace remains clean and tidy and the safety of consumable goods by always respecting brand standardsRespects the instructions and safety guidelines for the equipment/s  usedRespects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)Comply with hotel security, fire regulations and all health and safety legislationAssist other departments wherever necessary and maintain good working relationshipsInter – Personnel Traits Committed to delivering high levels of customer servicePositive attitudeGood communication skillsFlexibility to respond to a range of different work situationsAbility to work on your own or in teamsResilience 
