Assistant Outlet Manager (Banquet)

Plan, organize, control and direct the work of employees in the Hotel’s Outlet while ensuring guest satisfaction

• Assist the Outlet Manager in motivating and developing skilled team
• leads by example and instills a culture of continuous learning and improvement among employees
• actively participate in employee relations activities and programs
• is actively involved in identifying and assessing the needs of employees and help in the career development of every employee through effective coaching, training and by instilling company values
• is concerned for employee’s continuous development and personal growth
• ensures the department is kept in the organized manner in accordance with the company philosophy and policies, maximizing efficiency and productivity and achieving established goal
• promotes harmony between all departments
• displays warmth, care and genuine enthusiasm while dealing with guests and internal customers
• lives the golden rule
• demonstrates standard awareness, by setting example for standard execution, standard testing and implementing action plans to achieve established products and service goals
• assists the department head in preparing annual plans, forecasts and managing expenses to meet departmental budgetary goals
• represents the department head in his/her absence
• ensures high quality guest service in his/her area
• is highly visible and actively participates in service
• assist in taking and serving order
• maximize revenue by effective table management
• plans for additional resources during high volume periods
• engages in guest interaction in a sensitive and appropriate manner
• create personalized experiences
• establishes a network of regular guests and keep relevant and accurate records
• provides genuine hospitality and recognition, acts as host/hostess in the work area
• promotes hotel services and products
• plans and executes events
• proposes menu and wine recommendations to event organizers
• take ownership of the guests concerns and requests and acts decisively to ensure guests satisfaction when glitches occur
• is directly responsible for Medallia of the hotel, LQA, and Coyle audits
• should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP
• is seen as actively developing his/her culinary and wine knowledge
• conducts regular food and wine tasting for employees
• instills excitement and passion for international cuisines and wines in his/her team
• maintains an organized administration of departmental and personnel records, including rostering and leave planning
• ensure employees adhere to the code of conduct and grooming and hygiene standards as specified in the employee hand book
• conducts daily briefing and monthly departmental meeting (in the absence of the department head) and participates in the meeting when invited
• provides regular and fair performance feedback to employees and immediate supervisor, formally and informally as appropriate
• is seen as a hands on leader, assist employees in crunch times
• walk the talk
• proposes personal goals and objectives based on self-analysis of strengths and weaknesses
• achieves agreed goals
• actively participates in the mentoring program when enrolled
• maintains a clean and orderly work area and ensures tools and equipment’s are well maintained and in sufficient supply and takes appropriate action
• promotes and ensures a safe working environment
• performs pre and post service checks
• ensures subordinates are immaculately groomed and aware of daily specials and promotional offers
• ensures all resources for an efficient operation are in place
• takes routine inventories and re order operating supplies when necessary
• is highly sensitive to guest preferences
• assists in compiling guest history
• offers a special service touch when an opportunity is presented
• assist the department head in sales and marketing activities, conduct and evaluate routine sales analysis and competitive pricing survey
• keeps abreast of F&B trends and new developments in the market
• ensures adherence to cashiering and control procedures
• maintains a ‘clean’ POS database
• conduts routine maintenance and housekeeping inspections