Manager

Job Summary

Diploma in food production and beverage; Minimum 5 years’ experience.; Banqueting and marketing is an added advantage.

  • Minimum Qualification: Diploma
  • Experience Level: Mid level
  • Experience Length: 5 years

Job Description

GENERAL RESPONSIBILITIES: 
  1. Actively support the Quality Improvement Process.
  2. Assume responsibility of daily operation of all assigned outlets.
  3. Assist in working toward positive financial results.
  4. Assist in ensuring that scheduling functions are performed accurately and on a timely basis.
  5. Assist in maintaining a highly motivated and well-trained staff.
  6. In-charge for tracking GSS& strategies to reduce complaint.
  7. Responsible for inventory of beverage stock. So the restaurant don’t have less items.
  8. Make schedule for equipment maintenance and follow up with checklist.
SPECIFIC JOB DUTIES:
  • Monitoring Open and close Checklists.
  • Initiate guest interaction through seeking and soliciting feedback from guests.
  • Train, maintain and enforce all Hotel service standards using records, menus and appropriate reference materials on a weekly basis.
  • Check & Execute revenue and control procedures on shift.
  • Handle daily associate relations (e.g., scheduling, time adjustments).
  • Maintain a safe and sanitary work environment for all associates and guests.
  • Hold daily staff briefing/grille as per Hotel Standards.
  • Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks).
  • Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise.
  • During shift, ensure that guests are satisfied by assisting with serving,
Minimum qualifications
  • Diploma in food production and beverage
  • Minimum 5 years’ experience.
  • Banqueting and marketing is an added advantage.

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