Hospitality Manager
Detalhes do emprego
This service is set to disconnect automatically after {0} minutes of inactivity. Your session will end in {1} minutes. Click OK to reset the timer to {0} minutes. You have been signed out. This service is set to sign out after {0} minutes of inactivity. Job Description - Hospitality Manager (ACC00008C) Job Description Hospitality Manager - ( ACC00008C ) Description Project Manager is responsible for the management of all site aspects (administration, financial, and development of the Catering activities. Meeting and Coordinates with Clients and provides maximum supports to their entire satisfaction, organize and maintains budgeted revenues through solicitation of business while controlling expenditures. Direct, implement and maintains a management philosophy which serves as a guideline to Catering staff. To mentor, develop, coach and educate staff providing leadership to operations. Direct responsible for the Operations under his supervision and responsible for the quality, staff development and growth of the activity managed 1. Responsible to prepare, in conjunction with the Operations Manager an annual operating budget, that will form part of the Business Plan. 2. To ensure that the Division's Operational Budget is strictly adhered to and that all costs are strictly controlled. 3. To ensure Preparation and distribution of the monthly Catering & Support Services forecast identifying covers and sales by meal period. 4. To monitor all costs and recommend measures to control them. 5. To ensure that each outlet / project are individually profitable. Operational: 1. Assist in managing the day-to-day operation of the Catering and informs the Operations Manager of any decision taken which did not require his action and any other relevant information. 2. Responsible in controlling and analysing, on an on-going basis, the levels of the following: b. Payroll & Food Costs c. Quality Assurance d. Service Standard and Presentation of Products e. Hygiene & Sanitation Condition of facilities and equipment g. Guest Satisfaction h. Staff Training 3. Maintain complete knowledge of and comply with all divisional policies and procedures, ensuring that Catering and Support Services staff is informed as well. 4. Responsible for setting the standards of all Food & Beverage and Equipment. 5. To ensure that all operating standards comply with company policies and procedures. 6. Coordinate daily with Catering staff to review status of new events, schedules, priority assignments, and all information pertinent to the operation. 7. Organize and delegate operational actions plans and follow up the status. 8. Review the reports, log book, sales; resolve discrepancies if any. Track revenue against budget. 9. Ensure that Catering staffs are familiar with the service standards. 10. Check that functions are properly staffed to provide the required standard of service. Ensure that staff is well groomed; resolve any deficiencies with the project supervisor and/or the chef on duty. 11. To Ensure the Head cook / Chef Supervisor plan special requests for clients and special event menus. Ensure cleaning and sanitizing of all food service areas, crockery and cutlery wares, bain-marie, trolleys, shelves, refrigerators and hot cabinets, plus the sweeping and mopping of all floors in the restaurant area. 12. Monitor guest reactions and confer with service staff to ensure guest satisfaction. 13. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 14. Review weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust schedules throughout the shift to meet the business demands. 15. To ensure Guest Questionnaire has been distributed on regular basis and complaints/ deficiencies have been corrected immediately for guests' entire satisfaction. 1. Conducts such functions as interviewing, performance evaluation, coaching, counselling and recommend disciplinary actions to ensure the appropriate staff productivity and efficiency. 2. Establishes and maintains effective employee and inter-departmental working relationships. 3. Foster and promote a cooperative working climate, maximizing productively and employee morale. 4. To ensure that all procedures are followed. Correct any deficiency with respective personnel. Staff Development: 1. Responsible to develop training plans for all employees, training material and implement training plans. 2. Conduct a formal training program on the required job with criterion expected and division orientation with new hires. Conduct on-going training with existing staff. 3. Successful completion of the training/certification process. 4. To plan and implement effective skills training programs in conjunction with Operations Manager. 5. To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. 6. To ensure that all employees have a complete understanding of and adhere to the company "Employees Rules and Regulations" and operational policy relating to fire, hygiene, health and safety etc. Administration: 1. Responsible to develop and up-date operations manuals of CSSD. 2. Ensure that Catering & Support Services offices are kept organized and clean. 3. Provide feedback to Catering & Support Services staff on their performance. Handle disciplinary problems and counsel employees according to company standards. General Duties: · To carry out any other reasonable duties and responsibilities as assign. · To respond to change in the Division function as dictated by the company. · Responsible for the Control of Environmental Documents: Control all documents required by the ESOM Environmental Management System and the International Standard ISO 14001 - 2004 Standard including all records. · Support the ESOM appointed Management representative who irrespective of other duties has defined roles, responsibility and authority for the overall EMS: · Attend regular Management review meetings and communicate with the Management Representative on the performance of the Environmental Management System for review, including recommendations for improvement if required. · Ensure that all records shall be and remain legible, identifiable and traceable.
#J-18808-Ljbffr Hospitality & Leisure
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