Outlet Manager Job Desc
Job title : Outlet Manager
Department : F
& B
REPORTING LINE
Report to : Food & Beverage Manager
Responsible for : To Manage outlet staff and operation
COMMUNICATION LINES
Vertically : To F&B Manager and Department
head
Horizontally : All F&B Staff assign to his
outlet
AUTHORITY
Over Money : Responsible of all cashiering
procedure in his outlet
Over Staff :
Has authority to manage
staff in accordance with Hotel policies procedures
GENERAL MISSION
Directs and coordinates all activities and provides assistance to the
staff in the restaurant and bar assigned, to ensure all established service
standards and procedures of City Centre Hotel & Residence Managed by are
implemented consistently, leading to guest satisfaction, staff satisfaction and
profit for the Hotel.
Under the general guidance of the Food and Beverage Manager in
accordance to the Hotel’s Policies and Procedures.
RESPONSIBILITIES AND MEANS
1. Responsible for the
administration, service and bar operation, of the outlet assigned.
2. Responsible for guiding all service and
bar personnel assigned in the restaurant or bar in the performance of their
duties and responsibilities.
3. Responsible for directing all efforts in
the restaurant service and bar to achieve the financial goals of the outlet.
4. Responsible for following up the
implementation of the Policies and Procedures in operating the restaurant and
bar.
5. Responsible for
checking the sufficiency of operating equipment and supplies for service and bar.
6. Responsible for
maintaining the sanitation standards in the outlet.
7. Responsible for
providing functional assistance to the staff during peak periods.
8. Responsible for
scheduling sufficient manpower in the outlet to suit volume of business.
9. Responsible for
maintaining a clean and wholesome ambiance in the outlet, controlling
room temperature,
ventilation, lighting effects and music.
1. CUSTOMER SERVICE
1. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in service and product.
2. Participates and attains membership in
association and other community projects related to the hotel and restaurant
industry to improve Hotel’s image and for the product and service update.
2. BUSINESS MANAGEMENT & ADMINISTRATIVE
RESPONSIBILITIES
1. Checks and ensures the timely submission
of the Daily bar inventory and par report, against restaurant or bar sales
report at the end of each shift.
2. Conducts daily briefing
and de-briefing and weekly meeting for all service staff in the outlet.
3. Reads and understands the monthly Profit
and Loss Report, and monitors controllable costs through these reports.
4. Participates in the
annual goal setting for the outlet, the business plan and marketing plan.
5. Recommends corrective
actions for unfavourable variances in budget commitments.
6. Prepares effective duty
roster to ensure sufficiency of manpower in accordance to volume of business.
7. Establishes two way
communications with related departments like Banquet, Kitchen, and other
outlets.
8. Communicates
effectively with guests, subordinates, immediate superior and other section
heads.
9. Prepares daily cover
count and revenue report for the outlet.
10. Attends daily F & B briefing, weekly F
& B Meeting and all other training sessions and meetings required for the
position.
11. Manages time
effectively, by meeting deadlines on time.
12. Administers personnel
action, on leaves, overtime requests, disciplinary actions and commendation.
13. Identifies and solves
problems in the outlet in a professional manner.
14. Attends and solves
guest complains in the outlet.
15. Assists the F & B
Cost Controller in conducting month end inventory of beverage supplies,
operating
supplies, food supplies and operating
equipment.
16. Reports and controls
breakage and losses in the outlet.
17. Recommends promotions
to increase outlet’s revenue.
3. COMMUNICATION
1. Reports to the Food and
Beverage Manager.
2. Directs and supervises
the activities of the Asst. Manager, captain waiters, hostess, bartenders, waiter/ress and bus boys/girls in the
outlet.
3. Coordinates with other
outlet heads and Kitchen section heads for reservations, special menus and
other
activities in the Hotel.
4. Interacts with clients, guests,
government officials, suppliers and other important individuals in the
community in promoting the outlet and hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
use to its appropriate function and well maintained.
2. Report all defectives Asset and
equipment to the F&B manager.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure, especially those related to guest and staff
evacuation to insure full evacuation in safety condition of the hotel if
required.
2. Ensure truth training that all staff is
aware of hotel’s fire evacuation and emergency policies and procedure.
3. Comply with Hotel policies and procedures.
4. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Interviews and orients
effectively for supervisors and other service personnel up to a certain level.
2. Coaches and counsels
outlet’s Supervisor and captain waiters effectively.
3. Evaluates objectively the performance of
outlet’s Supervisor, captain waiters, bartenders and Hostess, Waiter/tress, bus
boys/girls.
4. Identifies training
needs within the outlet.
5. Prepare
and conducts actual training for Asst. Manager, Captain Waiters, bartenders and
service personnel.
6. Motivates a strong team
within the service personnel in the restaurant.
7. Communicates openly with the outlet’s
service personnel and keeps them informed of all important information to
assist them in their jobs.
7. MARKETING
1. Assists in establishing
objectives and strategies in the annual F&B Marketing Plan, conceptualizes promotions for his outlets,
including the successful implementation.
2. Ensures truth in menu
and advertising.
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of all position in restaurant, service, bar and
cashiering, capable of
performing the tasks as required.
2. Knows and understands
all the food and beverage policies and procedures in service of food and beverage.
3. Recognizes good quality
products and presentation.
4. Directs all efforts in the outlet to
maintain all service standards established for food and beverage service
department.
5. Implements an effective
cleaning schedule for the outlet.
6. Directs all efforts in
the outlet to achieve financial goals, by maximizing profits and minimizing
costs.
7. Follows up in the
implementation of truth in menu and advertising.
8. Knowledgeable on first
aid, safety and security procedures affecting the outlet.
9. Knowledgeable in wine
service and bartending.
10. Maintains control
procedures in food and beverage cost and cashiering.
12. Promotes guest
satisfaction in the outlet.
13. Maintains grooming
standards for all service personnel in the outlet.
14. Receives reservation
for the outlet and special bookings.
15. Knows the requisition point and par stock
level for beverage supplies, food supplies, guest supplies and bar supplies in
the outlet.
16. Capable of operating
all the equipment in the restaurant service and bar.
9. REPESENTING
HOTEL TO THE COMMUNITY
1. At all times whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel.
2. Participates and attains membership in
association and other community projects related to the hotel and restaurant
industry to improve Hotel’s image and for the product and service.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to
different outlets and other temporary task within the Hotel.