Outlet Manager in similar operation, Experience in Bars & Nightlife with high volume, Natural smile and excellent communication skills, Great leadership skills & excellent communication skills, Provides and empowers employees to provide excellent customer service, Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement, Reviews comment cards and guest satisfaction results with employees and takes next steps as appropriate, Monitor departments performance with respect to the bars budget as well as InnSqore, Seek out and produce events to generate revenues for the property, Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property, Consistently monitor quality of service and product delivered on property, Enter and locate work related information using computers and/or point of sale systems, Ability to work independently and to partner with others to promote an environment of teamwork, Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance, Is passionate about food and wine and driving excellent service standards, Is experienced and have a solid understanding of Micros software, Has an immaculate personal presentation and high level of communication – both verbal & written, Has previous experience at a similar level or a minimum of two years supervisory experience is preferred, Monitor the compliance of guest service standards, cleanliness and safety policies and regulations within the outlet, Research, develop, recommend and implement department products, programs and services, Develops and promote guest rapport and service standards compliant with company policies, Manage inventory counts and implement inventory and purchasing controls for lounge products, Four (4) year degree or equivalent of education and work experience, One (1) to three (3) years previous leadership experience within the food and beverage industry, Responsible for the smooth running of the Bar & Restaurant in line with hotel standards of Procedures, predetermined budgets and all relevant legislation, Training & Development of the Bar & Restaurant Team using relevant techniques and ensuring all training is documented, To be aware of the day’s business in all departments within the Hotel, Supervise the activities of all Bar & Restaurant team to ensure all team members are aware of their responsibilities and are performing all duties to a consistently high standard, The Management of all stock level’s within the Department in line with Departmental Budgets, To work with the Head Chef and Senior Managers on menu planning through monitoring of food sales and introducing new menu ideas, Management of cash handling procedures of department in accordance with company policy, To communicate our services and facilities to guests as required, To be aware and ensure compliance with all company policy’s regarding: Fire, Health & Safety, Hygiene, Food Hygiene, and Customer Care & Security, To read, understand and comply with your responsibilities/Management of your team’s as defined in the Health & Safety Statement and Staff Handbook, To liaise with all other Head’s of Departments and Duty Managers to ensure high quality of service is achieved at all times, To work in conjunction with the General Manager & Deputy General Manager to ensure the smooth and efficient running of the department and overall Business, Conveys the hotel's image and atmosphere by providing a warm and friendly welcome, being available and frequently visible in the hotel, Takes part in the definition of hotel strategy and implements it in the F&B department, Improves the department's results by increasing sales, improving the management of points of sale (restaurants, bars, 24hr service etc), spend and profitability", Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel, An individual who is confident in delivering the highest operational standards and finest guest care from the word go, Experience in food hygiene and team training, Someone who is approachable, friendly and able to offer detailed information on our drinks, wine and food ranges, Responsible for overall supervision, planning, control and coordination of all actives of personnel engaged in serving food and beverage in the Urbane Lounge and Pool Bar, Able to manage connector and delegate jobs and responsibility, Conduct associates daily briefings to cover information as: VIP guests, special needs, regular guests and any known preferences, Food information, Behaves and acts in an exemplary way, embodying the brand mindset, Maximize monthly meetings marketing promotions plan, Schedule team shifts based on business needs, Maximize business opportunities, up sell and cost reduction, without compromising standards, Applies the brand’s quality standards (SOP), Ensures Hygiene standards are being meet throughout the Urbane Lounge and Pool Bar and connector service areas, Focus and constantly approaches customers to check the guest, Provides a friendly and personal welcome guests and focus on service, Assumes 100% responsibility for quality guest’s experience, Promotes the bar offers and signature beverages, Learns the names and personally recognize our regulars, Prepare and serve alcoholic and non-alcoholic drinks consistent with the Urbane Lounge and Pool Bar standard drink recipes, Manages the stocks and setup the bar in line with brand standards at all time, Serves guests at the outlet, organizing his/her work to suit fluctuations in numbers, Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages, Applies the standard procedures for opening and closing point of sale, In charge of restocking and replenishment of bar inventory and supplies, Responsible for connector rosters and payroll cost, ensure adequate coverage according to business and established practices; Plans work assignments based on room occupancy forecast, Banquet activity and VIP list, Control and monitor the par stock for operating supplies ensuring smooth operation, Keeps accurate record of damages and breakages and well balance stocks levels at all times, Maintains an updated daily log book for connector briefing; guest numbers forecast and all talked about in the daily briefing, Make frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability, 4- Team management and cross-departmental responsibilities, Communicates and works in close cooperation with the all other departments (kitchens, bars, lobby, banquet, restaurant etc.

Repentance In Islam Hadith, Kaitlyn Bristowe Wine Club, Davey Boy Smith Jr Wwe, Street Hot Dog Toppings, Mike Nelson Edmonds Guns, Lithia Honda Service, Scrambled Egg Sandwich With Mayonnaise, University Of New Mexico Graduation Rate, Elasticiti Ben Reid, White Center Seattle Review, Haileybury News, Steve Keirn, Carol Arthur Movies, Snacks Made In Alabama, Vermont Economic Forecast, Mazda Cx-3 Rivals, Bobby Heenan Last Photo, Halo Wars 2: Awakening The Nightmare Walkthrough, Ravel Vs Unravel, Kcl War Studies Master, Best Defensive Rocket League Player, Marvelwood School Tuition, Mogu Inc, I Hate Google Doodles, North Shore School District Rating, Charlotte For Ever Lyrics Translation, Sherlock Holmes The Adventure Of The Empty House Summary, Bangalore Weather Today Rain, Kroger Ship, Shotgun Range, Silver Surfer Powers And Abilities, Sgt Slaughter Vietnam, La Vie En Rose Paroles Français, Franklin Academy Tuition, Team Vitality, Happier Ed Sheeran Genre, Crysis 2007 Trailer, Borderlands Pre Sequel Forums, Brushy Mountain Part 2, New York Electric Utility Map, Cuny Alumni Benefits, Easy Grilled Pimento Cheese Sandwich, Solar Energy Industries Association Membership, Everybody Loves A Happy Ending Review, Brian Michael Smith Instagram, Monkey Dust Daisy Harris, Ncd Nbn, Hallmark Valentine Movies, Kambala Positions, Britt Gaston And Cliff Courtenay,