To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
To assist with hiring, training, supervising and discipline all outlet colleagues.
To maintain a friendly yet unobtrusive manner with all guests.
To possess a management ability that ensures a successful handling of the outlet
To control reservations and seating of the outlet.
To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
To anticipate, in advance, all materials and supplies and assure their availability.
To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
To observe daily conditions of all physical facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
To prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
To communicate with other departments to ensure a supporting team of professionals.
Hotel School Degree or diploma or equivalentTrain the Trainer, Up-selling skills training, HACCPA total of 4-5 years Food and Beverage experience2 years minimum in a similar role in a 5 * international environmentExperience working in a multi cultural environment
