Job Description

Job Responsibilities:

• Conduct outlet briefings and ensure that communication takes place in the team
• Ensure that Restaurant\'s logbooks are up to date
• Ensure that guest needs and expectations are met by providing a professional and efficient service that is aligned to MOHG\'s standards
• Handle all guests\' requests and complaints politely, promptly and professionally
• Guide the team to ensure that guest satisfaction is monitored and where appropriate, rectified
• Ensure colleagues\' grooming standards are being met and maintained to demonstrate a professional image for our guests
• Liaise with the Culinary team to ensure consistent food quality and presentation
• Liaise with other departments to ensure that supplies are replenished timely and Restaurant\'s features are in good and clean conditions at all times
• Establish and maintain a monthly training plan according to the standards required
• Develop the team through coaching, mentoring and constant formal interactions at specific yet periodic intervals
• Prepare operations reports on a weekly and monthly basis
• Plan, organize and carry out F&B promotions to drive revenue and awareness for the restaurant and hotel
• Maximise profitability by primarily increasing turnovers (revenues and covers) and carrying out cost control as a secondary priority
• Any adhoc tasks assigned by the Director of F&B and Director of Restaurants

• Minimum 3 years of F&B experience at a managerial level
• Able to do shift work and work on weekends (5 day work week)
• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment

Mandarin Oriental