- Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
- Analyze and submit month-end reports and identify deviation from business plan goals
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
- Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
- Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
- Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
- Handle guests’ complaints and comments tactfully and efficiently
- Handle all administration work pertaining to cashier operation requirement and company’s policies
- Maintain department communication logbook and updated notice board
- Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
- Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
- Ensure that health, safety and security procedures are in place in the outlet
- Attend all briefings, meetings and trainings as assigned by management
- Perform proper handover and communication to the next shift
- Assist other food & beverage outlets with their operations during peak times or when required
- Take charge of banquet event operation
- Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.
- Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log
- Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations
- Plan the manning allocation/work assignment per Banquet event
- Supervise the maintenance of service standards during banquet service operations
- Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
- Interview, select and recruit Banquet employees
- Ensure that new hire induction and required trainings are completed within three months of employment
- Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
- Identify and develop team members with potential
- Conduct performance review with the team
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
- Prepare payroll data & absence and gratuity reports
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
