13 hours ago
Job title : Assistant Outlet Manager
Job Location : Western Cape, Cape Town
Deadline : November 14, 2024
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Job Summary
- Ensure the smooth running of all outlets within and that budgeted sales and profit margins are achieved; ensure the monitoring, maintaining and improving of standards is continuous.
Key Duties and Responsibilities
- Compliance to workplace policies, rules, procedures and standards
- Be familiar with workplace policies, rules, procedures and standards.
- Upgrade and implement new policies and procedures as and when required from time to time.
Finance
- Monitor and maintain all selling prices throughout the F&B Department.
- Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.
- Where necessary implement action plans for areas that show stock shortages.
- Coordination of accurate and procedural Service Charge distributions as per agreed Policy and
- Procedure
- Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.
- Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department
- Quarterly Market Related Pricing research and recommendations
- Maximizing Food & Beverage Profitability in the outlets
Performance Management
- To co-ordinate the appointment, development and appraisal of all Food & Beverage associates.
- To assist with all Human Resources related functions, which include Industrial Relations and Training.
- Investigate and address cases of misconduct and incapacity.
- Handling of Individual Disciplinary Hearings and Grievances.
- Continuously monitor that disciplinary and grievance action are consistently applied through all F&B Departments.
- Conflict Handling amongst associates and management
- Participate in Employee Motivational Projects.
- Monitor staff’s compliance to Job Profiles.
- Meetings with Staff and Management
- To ensure application of the Companies Labour Relations Policy.
- Assess efficiency of Department’s Standard Operating Procedures and amend if necessary.
- Assist in completion of monthly performance appraisals.
- Assist with objective setting for associates.
- Identify top achievers in outlets
- Participate in Active Decision Making Process with associates
- Monitor full Job Flexibility amongst all outlets
- Improve Communication between all outlets
Operation Performance and Planning
- Ensure each service period achieves 95% result upon Mystery guest Audit
- In conjunction with the Executive Chef co-ordinate the activities of all Kitchen activities.
- In conjunction with Executive Chef and Chief Steward, ensure hygiene standards are maintained
- Co-ordinate overall planning of Food Production.
- Ensure effective Communication with other Departments.
- Identify Training Needs.
- To drive maximum profitability and effectiveness whilst maintaining high standards.
- Control Operating Equipment relating to F&B operations.
- Ensure that Health and Safety Rules and Regulations are adhered to, based on minimum requirements as law determines
- Ensure regular Departmental Meetings are held.
- Maintaining of operational standards and the development thereof.
- Monitoring, Reporting and Resolving of guest complaints and providing guest feedback. All complaints are to communicated to the F&B Director
- Perform any other reasonable requests and duties required by the F&B Management
Equipment
- At all times ensure that all F&B operational equipment are in good working order.
- Liaise with Maintenance with regards to preventative maintenance of all F&B operating equipment.
Customer service
- Liaise with the Executive Chef on a daily basis ensuring a high standard of quality presentation of all food items through the Food Department.
- Ensure that all Beverage Departments are standardised with regards to service to guests.
- Ensure that on-going promotions throughout the F&B Department take place increasing F&B revenues.
- Create a rapport with all customers on an on-going basis.
- Ensure that the highest standard of customer service by all staff is maintained at all times.
- Assist whenever required with improving customer requests.
Marketing/Promotions
- Effective Yield Management to be applied in conference and Banqueting department
- Promotional Planning
- Special Package Development
- Input in Compilation of Seasonal, weekly and Weekend Entertainment Program’s.
- Collect and record guest feedback and build guest database to be used in advertising and marketing.
Time Management
- Ensure staff is rostered according to business levels.
- Monitor Associate Transport
- Manage working hours and attendance of staff.
- Assist in monitoring off days for HOD’s.
- Monitor scheduled leave and control Leave Liability for all Outlets.
- Monitor Family Responsibility, and Sick Leave.
- Monitor time and attendance and highlight and take action against abuse of sick leave or absenteeism and bring this to the attention of F&B management.
Training and Development
- Identify training and development and operational needs of all F&B Supervisors and staff, and develop programmes required.
- Do development interviews quarterly with associates assisting HOD’s in identifying their staff needs (highlight training needs, decide on plan of action and track progress). Forward signed copies to HR.
- Ensure training and development and other F&B related training needs are done in conjunction with the Training Department.
- Monitor and ensure that all Time Books as well as Payroll is up to date and accurately completed.
- Continually monitor all leave through the Department thereby ensuring up to date records on all staff.
- Ensure that regular meetings are held with all staff within the Department.
- Ensure that the highest standard of appearance of all F&B staff are maintained at all times i.e.
- Uniforms, wearing of jewellery, personal hygiene etc.
- Assess compliance to standards and complete on-the-job guidance /training to address gaps.
- Problem Solving, Own the Problem attitude (Empowerment)
- On Job Training and cross training of Assistant Outlet Managers and Supervisors
General
- Liaise with Ops Surveillance regularly checking that all operational procedures are being adhered to.
- Where necessary ensure corrective action is taken for F&B staff.
- Once an investigation is complete, liaise with Surveillance and ensure correct follow up is taken.
- Ensure that all F&B stock is secured according to procedure at all times.
- Ensure that a weekly health and hygiene inspection takes place incorporating all food outlets, BOH areas, bars liaising with the health and safety department and kitchen.
- Ensure that a weekly cleaning programme for all F&B outlets is in place and follow up on a regular basis. Liaise with Public Areas where necessary.
- In conjunction with the Chef and Chief Steward, ensure that the BOH areas are hygienically maintained standard in accordance with health regulations.
- Liaise with contractors ensuring contract agreements are maintained and do spot checks when required.
- Be on hand during peak hours to monitor standards of service and presentation complies with the agreed policies and procedures, ensuring the highest degree of guest satisfaction.
Standard duties
- To have a thorough knowledge of all the facilities and services offered or for sale by the hotel.
- To maintain at all times the highest standards of appearance and social skills, according to company policy.
- To work in harmony with all staff, and with any department related with the operation.
- To attend training as and when required.
- To be familiar with the staff handbook, house rules fire and security procedures.
- To perform any other duties as directed by the F&B Director.
- To be available to work overtime at the request of the F&B Management.
How to Apply for this Offer
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