Responsible for maintaining accurate staffing levels, all aspects of employee management (hiring, reviews, discipline, and termination), coaching of both direct reports and staff, and adherence to budgetary limitations. Responsible for all training and developing employees along with the release and acquirement of individuals. Job Description For Outlet Manager - The Brasserie Posted By Marriott International For Kuala Lumpur, Malaysia Location. They usually liaise with store managers to set up a visually appealing layout for store merchandise. OUTLET MANAGER. Be aware of competition and market needs (competition check, pricing, promotion strategies), Planning of the weekly duty roster/vacation plan/public holidays/overtime, Be the role model of the FRHI’s Values and apply “Service Promise” towards all team members and guests at all time, To plan, organize and direct the overall outlet’s operation and administration on daily basic, and be responsible and accountable for maintenance of its facilities and catering function, To supervise and delegate duties and responsibilities to his/her assistants which are necessary to ensure all rules and regulations are adhered to and are in line with the company’s policies and standards, To provide necessary training and guidance to the team and to ensure that the highest possible standards and quality of products and services offering in the premise, while striving to meet and exceed budgeted revenue targets and guests expectations, Be responsible for cost containment and profit enhancement by implementing, monitor, teach and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget, Attend the weekly F&B meeting and one to one operation meetings with F&B Manager, Communicate and present a positive position and attitude to provide leadership to team members at all times to attain results desired, Direct the efficient and effective F&B operation activities of the outlet, Ensure that service distinctiveness is practiced, Plan and conduct tests to identify and improve weaknesses in service activities, Identify and recommend the needs for capital improvement and new equipment, Minimum of five (5) years F&B management experience in F&B outlet in a five star hotel, Diploma in Hospitality/Culinary Management preferred, Proven record in delivering operating results in high volume F&B operations in four/five star hotels/restaurants, Detail and result oriented, excellent personality, Good communication and administration qualities, People-oriented, able to motivate and inspire employees, Knowledge of Windows , CC-Mail, and Microsoft Office software, Must posses a relevant degree or diploma in Hospitality or restaurant management, Minimum 2 years work experience as Outlet Manager / Restaurant Manager in a hotel or large restaurant with good standards, Due to strict visa restrictions in Abu Dhabi, only certain nationalities can be considered, Directly responsible for the Restaurants area, ensuring a smooth running, profitable operation within the framework of the Hotel, Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests, Achieve departmental Budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure, To be responsible for the monthly department Profit & Loss Statement, Preparation of the yearly department Budget by using history & forecasting techniques to develop an aggressive budget that reflects the outlets achievable capabilities, Accurately forecast business demands to ensure efficient staffing & food production, To ensure the efficient scheduling of Management & Associates, To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD, To supervise the completion & critique of the wage progress report on a weekly basis, To be responsible for all accounting and billing procedures in the outlets, To ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s, Enforce operational Standards that are periodically reviewed & updated, To be aware of all Marriott Guest Incentive programs and the correct accounting procedures pertaining to them, To develop & execute plans and actions for the marketing of the outlet, To be aware of competitors in the market & complete a competition analysis on a quarterly basis, To develop and implement Associate & Supervisor training plans on a quarterly basis in conjunction with HRD, To implement a departmental daily “15 Minute” training program, To be responsible for the execution of all Associate reviews and appraisals in a professional and timely manner, To be responsible for all aspects of Associate management including hiring and discipline in conjunction with the DOR & Director of F&B, To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline, To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD, To practice “open door” policy to all Associates, Periodically plan outside Associates activity to promote teamwork, To be responsible for maintaining outlet safety and sanitation standards at all times, Enforce Marriott’s 39 point Sanitation Checklist by having all Restaurants inspected on a monthly basis, To be responsible for asset management of all outlet property and facilities, Conduct a preventative maintenance inspection on a monthly basis, Promote positive inter-departmental relations through candid communication and cooperation, To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner, Enforce Marriott’s Principals of Hospitality at all times, To work with the Banqueting Department to support all requested functions & ensure any Banquet property is returned to its correct place in the condition it was borrowed, Perform any reasonable request made of management which is not life threatening or against the law, Management reserves the right to make changes to this job description at its sole discretion and without advance notice, Above all, to lead by example through a “hands on” approach to motivate our Associates to excel, To enhance the leadership skills of the additional leaders in the Outlet. Spice it up with a few actual achievements from past non-management jobs. When you write your CV, you may want to play close attention to the way this information is conveyed in this food and beverage manager CV example to … Kept financial and administrative records secure and organized. Managed in compliance with all local, state and Federal beverage and liquor laws. Barceloneta, Puerto Rico | Retail (Store) January 22 2021 - 292619 Sr. Please accept the attached resume in application for your Restaurant Manager position. Present the most important skills in your resume, there's a list of typical outlets manager skills: Alcohol awareness certification and/or food service permit or valid health/food handler card as required by … Store Manager Full Time Barceloneta. The team member is frequently required to stand; walk; use hands to finger, handle, or feel and taste or smell. An assistant outlet manager job requires a high school diploma or equivalent education. I am also eager to learn new skills and business and technological advancements. Being a restaurant manager requires business as well as creative skills. 20 years of solid organizational leadership experience ranging from hotel management, sales and marketing to facilities, operations, staff supervision and IT M. Skills : Microsoft Office, Quickbooks, Powerpoint, Management, Sales, Hiring. Create a New Account You’ll be able to use one VelvetJobs account in different ways. Select All. Helps you prepare job interviews and practice interview skills and techniques. Apply Now To This And Other Similar Jobs ! Outlet Manager Resume Example Resume Score: 60%. Job interview questions and sample answers list, tips, guide and advice. This includes the development of decision-making skills, performance management techniques, function planning ability, process mapping and analysis, and sense of urgency and ownership, To develop and administer the departmental Employee Engagement Survey Action Plan, To critically assess procedures, policies, and methods of operation and alter them where necessary, To ensure the financial success of the department by monitoring productivities, revenues and costs, To proactively implement appropriate procedures or programs (i.e. Require 0 Years Experience With Other Qualification. Responsible for running a retail outlet and making sure that store achieves and exceeds it’s set retail sales and profitability targets. Plant Manager Resume Plainfield, IL. Used Showing direction not only as a Team leader but as a Team member. Ensured the effective supervision of the restaurant and lobby lounge operations in reference to prompt, friendly and warm service to the hotel's guests. system of hotel and relevant policies, To ensure a safe working environment for all colleagues within the outlet, To complete and conduct performance evaluations for all colleagues within desired timeframe, Experience of handling a big All Day dining or banqueting operation in the capacity of Outlet manager is a must, 2 years’ experience needed in a leading 5 star hotel operation at Outlet Manager Level, Excellent interpersonal and customer service ability skills, Advanced time management, organisation and administrative skills needed, Able to liaise with other supporting and operational departments on day-to-day basis, Innovative Business Promotional Ideas and implementation, Capability to multi task, working with strong attention to detail, Able to recognise and prioritize tasks effectively, Strong team player who is able to manage a large team and delegate to his/her team as suitable, Rational Thinking-Balance of Emotional Intelligence, To ensure that the monthly forecasted food and beverage revenue figures are achieved for the outlet, To strictly adhere to the established operating expenses and that all costs are controlled for the outlet, To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped, To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for the outlet, To control the requisitioning, storage and careful use of all operating equipment and supplies for the outlet, To conduct daily pre shift briefings to ambassadors on preparation, service and menu, To ensure that the outlet cashiering procedures is strictly adhered to, To ensure that a supervisor or Assistant Outlet Manager is always visible and available on duty during service time in the outlet, To identify in conjunction with the Director of Food and Beverage / Assistant Director of Food & Beverage / Assistant Food and Beverage Manager, market needs and trends, To assist the Executive Chef in developing menu "specials", buffet themes, a la carte, pool bar snacks and to prepare recipes and specifications for the outlet where applicable, To plan and implement an effective sales plan and promotional activities for the outlets, To provide the Director of Food and Beverage / Assistant Director of Food & Beverage / Assistant F&B Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings, To revise and update the outlet’s Departmental Operations Manual as and when needed, Responsible for the restaurant and its organisation according to the Burj Al Arab policy and the operational targets, Sets a personal example for the conduct and behaviour for an open-eyed, respected and effective management of the restaurant, Co-ordinates and controls all activities in the restaurant, Reports all information pertaining to the operation to the F&B management team, Other responsibilities and duties as assigned by the superiors, Sets a personal example for right conduct and behaviour for an open eyed, respected and effective management of the restaurant, Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods, To hire, train, supervise and discipline all outlet staff, Control reservations and seating of the outlet with regards to companies standards, Ensure the correct and consistent service techniques for various events will be demonstrated by all colleagues, Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment, Observe daily conditions of all physical facilities and equipment in the department; makes recommendations for corrections and improvements as needed, Prepare colleague schedules, which allow for appropriate service while controlling labour costs and over time, Liaise with sales team for coordination of future/current events, ideas and suggestions to introduce promotional activities, Ensure a safe working environment for all colleagues within the outlet, Develop all colleagues for future advancement, to complete and conduct performance evaluations for all colleagues, Handle all inventories directly involved with the operation of the outlet, To continually be aware of departmental needs as they relate to production and staffing, Control standards, performance, colleague' conduct, dress code, appearance, sanitation, etc., according to established policies, Develop analyse and implement merchandising that meet the profile of Burj Al Arab and guest patronage, Monitor effectiveness of workflow & sequence of service during service periods and provides hands on support as and when required, Monitor customer satisfaction and respond to customer feedback and complaints ensuring procedures are followed, Determine the necessary competence for colleagues and provide training or other actions to satisfy needs, Monitor manning and competence level of selected colleagues to ensure sufficiency for the department to meet the needs of the organization and objectives detailed in the F&B Departmental Performance Plan, Contribute to the implementation the marketing activities and to achieve desired results, To make contact with VIP guests on arrival so as to check their preference in Food and Beverage, Create an efficient team environment of employees by taking an active interest in their welfare, safety and development, To ensure that all team members will report duty on time and wearing the correct uniform, name badge in accordance with the grooming standards, Provide a friendly, courteous and professional service at all times and adhere to Jumeirah signature standards, Hallmarks & Guiding Principles, Implement training for colleagues ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner, To ensure that all team members have a thorough understanding of Fire & Safety as well as Health & Hygiene, Compliance with local legislation and be conversant and act in accordance with any matters relating to the department, To ensure rosters are prepared, posted and timesheets are submitted on time, To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual budget, Responsible in voiding, correcting, changing of restaurant checks in accordance with the prescribed procedures and obtain proper account handling, Assess the service standards with the help of CSI, Leading hotels guide lines and reports from mystery customers and guest complaints, Ensure smooth operation by having adequate equipment, F&B stocks, To follow any other operational duties endorse by F&B Department, To ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved, To ensure maximum revenue and covers achieved by way of promotions and up selling, Weekly monitoring of staff level, and producing revenue forecasts, To respond to any changes in the department as dictated by the needs of the industry, company or hotel operation, To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs, To conduct and contribute to regular departmental communications meetings ensuring objectives are reviewed and results monitored and minutes recorded, Have completed secondary school education or related diploma / degree, Has had Food & Beverage and guest services experience, Has had a minimum of 2 years experience in a five-star hotel as an Outlet Manager, Intermediate to Advanced levels of Business English, The ability to multitask & work well under pressure, Strong personality who fosters good team working relations, Experience working in a multicultural team including working in an isolated resort environment, Flexible working hours, hands on, patient, people’s person and very service oriented, Excellent organizational skills, able to multitask and meet deadlines, Two years previous experience in an outlet manager position in Food & Beverage, Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Must successfully complete C.A.R.E. Handled scheduling for all music groups for 12 Baltimore. Find more job openings in Outlet manager for freshers and experienced candidates. Skills : MS Office, Planning Skills, Organizational Skills. Must be able to stand a full shift, Ensures that all colleagues’ activities adhere to and support the Jumeirah International Quality Management System and departmental standard operating procedures, Sets a personal example for right conduct and behaviour for an open eyed, respected and effective management of Latitude restaurant, Reports all the issues or related information pertaining to the operation to the Executive Assistant Manager in charge of Food & Beverage, Manage the training, development and motivation of staff and ensure that the outlets are staffed with the necessary numbers and calibre of staff to meet its objective and that all staff is encouraged to maximize their capability and contribution to the company, Responsible for making and implementing new standard operating procedures in the outlet, Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan, Manage and control all aspects of stock management within the outlet, ensure adherence to procedures thereby minimizing stock accumulation/ loss. Key skills include maintaining excellent client relationships and negotiation expertise, posses good presentation and prospecting skills. Download. Previous supervisory experience in a full service restaurant preferred, Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. A.) These ideas can help you craft an outstanding food and beverage manager CV: Focus on the positive when you word your responsibilities and job … Directed all efforts in the restaurant service and bar to achieve the financial goals of the Outlets. The first thing that the employer or recruiter reads when they pick up your resume is the career objective statement, therefore, It is important to take the time to learn how to make this section effective so as to put your resume … How to write Experience Section in Manager Resume, How to present Skills Section in Manager Resume, How to write Education Section in Manager Resume. 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