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PRINCIPAL ACCOUNTABILITY:
- Responsible for ensuring efficient and courteous service operations of Tapenade (All-day dining restaurant) by way of planning, supervising, coordinating and directing all associates’ activities in a manner that will result in the highest possible quality of services, working towards the profitability of the hotel.
- Responsible for implementing the Discovery Values in the work place.
MAIN DUTIES:
Operational
- Assists the F&B Management in the proper supervision of all service associates in the day-to-day operations of the outlet.
- Keeps the management promptly and fully informed of operational or guest concerns and suggests/takes the necessary corrective actions.
- Ensures the safety of both guest and employees by duly reporting to higher management and security any workplace accidents and/or safety hazards in the work area.
- Oversees stock supply of both food and non-food items and ensures availability of required stock, which are within standards established by the management.
- Manages with a service-oriented mind set, ensures employee and customer welfare by assisting the organization in its continuous improvement of quality service.
- Monitors the maintenance of all equipment and ensures that all furniture and installations in the outlet are up to standard, following up on immediate repairs as deemed necessary.
- Responsible for reviewing the beverage and inventory and analyzing the popularity index of products sales.
8. Ensures inter-outlet and inter-departmental flow of communication.
- Operates the restaurants with high degrees of efficiency, especially during lunch and dinner rushes.
- Ensuring mise-en-place is prepared in time for breakfasts, lunches and dinners, keeping customers satisfied and adhering to the safety standards of their restaurants. The supervisor shall also have other key duties during the shifts.
11. Monitors inventory reports and order when necessary. Supervisors also ensure that employees practice FIFO for perishables by stocking the items in walk-in refrigerators and freezers according to date.
12. Promotes up selling at all levels and contributes to the development of cordial guest relations by effectively involving oneself in all stages of service, from scheduling of reservation to actual service.
- Assists the F&B management team in developing the beverage and wine list through sourcing of suppliers, ingredients and recipes.
Budget and Costing
- Assists in the preparation of the Departmental Budget.
- Controls consumption of supplies and maintains proper stock.
Marketing and Sales (if applicable)
1. Attends promotional functions as appropriate.
2. Participates in the planning and preparation of the business/marketing plan, takes active part in its implementation and in the organization of other special offers, promotional activities and other events.
Administration
- Ensures that required departmental reports and correspondences are accurate and submitted in a timely manner.
- Ensures that the section’s work schedules are properly established and followed.
- Ensures that files are maintained and updated, merged and purged as necessary on a regular basis.
- Conducts regular sectional staff meetings for the department.
Employee Handling
- Assists in ensuring that all employees report for duty punctually wearing the proper office attire/uniform and name badge at all times.
- Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
- Conducts training courses for new employees and regular “refresher” courses for existing employees.
- Assists in conducting periodic employee evaluation reviewing their general performance, discuss existing performance and areas of improvement.
- Interviews potential new employees in liaison with Human Resource Department.
- Helps in supervising departmental orientation program for new employees ensuring that the staff understand the policies and procedures of the hotel.
General
- Reports for duty punctually, wearing the proper office attire/uniform and name badge at all times.
- Participates in hotel/departmental meetings and activities.
- Provides courteous and professional service at all times.
- Attends continuous training and development programs of the hotel.
- Maintains good working relationship with colleagues and other departments.
- Ensures that the correct standards, policies and procedures are maintained as stated in the department’s operations manual.
- Obtains complete understanding of and adheres to the hotel’s code of conduct.
- Obtains complete understanding of and adheres to the hotel’s policy relating to fire, hygiene, health and safety.
- Safeguards confidentiality of information processed by the department.
Occasional
- Performs tasks that may be assigned from time to time as deemed necessary by management.
PRINCIPAL ACCOUNTABILITY:
- Responsible for ensuring efficient and courteous service operations of Tapenade (All-day dining restaurant) by way of planning, supervising, coordinating and directing all associates’ activities in a manner that will result in the highest possible quality of services, working towards the profitability of the hotel.
- Responsible for implementing the Discovery Values in the work place.
MAIN DUTIES:
Operational
- Assists the F&B Management in the proper supervision of all service associates in the day-to-day operations of the outlet.
- Keeps the management promptly and fully informed of operational or guest concerns and suggests/takes the necessary corrective actions.
- Ensures the safety of both guest and employees by duly reporting to higher management and security any workplace accidents and/or safety hazards in the work area.
- Oversees stock supply of both food and non-food items and ensures availability of required stock, which are within standards established by the management.
- Manages with a service-oriented mind set, ensures employee and customer welfare by assisting the organization in its continuous improvement of quality service.
- Monitors the maintenance of all equipment and ensures that all furniture and installations in the outlet are up to standard, following up on immediate repairs as deemed necessary.
- Responsible for reviewing the beverage and inventory and analyzing the popularity index of products sales.
8. Ensures inter-outlet and inter-departmental flow of communication.
- Operates the restaurants with high degrees of efficiency, especially during lunch and dinner rushes.
- Ensuring mise-en-place is prepared in time for breakfasts, lunches and dinners, keeping customers satisfied and adhering to the safety standards of their restaurants. The supervisor shall also have other key duties during the shifts.
11. Monitors inventory reports and order when necessary. Supervisors also ensure that employees practice FIFO for perishables by stocking the items in walk-in refrigerators and freezers according to date.
12. Promotes up selling at all levels and contributes to the development of cordial guest relations by effectively involving oneself in all stages of service, from scheduling of reservation to actual service.
- Assists the F&B management team in developing the beverage and wine list through sourcing of suppliers, ingredients and recipes.
Budget and Costing
- Assists in the preparation of the Departmental Budget.
- Controls consumption of supplies and maintains proper stock.
Marketing and Sales (if applicable)
1. Attends promotional functions as appropriate.
2. Participates in the planning and preparation of the business/marketing plan, takes active part in its implementation and in the organization of other special offers, promotional activities and other events.
Administration
- Ensures that required departmental reports and correspondences are accurate and submitted in a timely manner.
- Ensures that the section’s work schedules are properly established and followed.
- Ensures that files are maintained and updated, merged and purged as necessary on a regular basis.
- Conducts regular sectional staff meetings for the department.
Employee Handling
- Assists in ensuring that all employees report for duty punctually wearing the proper office attire/uniform and name badge at all times.
- Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
- Conducts training courses for new employees and regular “refresher” courses for existing employees.
- Assists in conducting periodic employee evaluation reviewing their general performance, discuss existing performance and areas of improvement.
- Interviews potential new employees in liaison with Human Resource Department.
- Helps in supervising departmental orientation program for new employees ensuring that the staff understand the policies and procedures of the hotel.
General
- Reports for duty punctually, wearing the proper office attire/uniform and name badge at all times.
- Participates in hotel/departmental meetings and activities.
- Provides courteous and professional service at all times.
- Attends continuous training and development programs of the hotel.
- Maintains good working relationship with colleagues and other departments.
- Ensures that the correct standards, policies and procedures are maintained as stated in the department’s operations manual.
- Obtains complete understanding of and adheres to the hotel’s code of conduct.
- Obtains complete understanding of and adheres to the hotel’s policy relating to fire, hygiene, health and safety.
- Safeguards confidentiality of information processed by the department.
Occasional
- Performs tasks that may be assigned from time to time as deemed necessary by management.