Job Description

The incumbent is responsible to manage the operations of the venues and the overall operations of Private Dining and Skyline Lounge Operations, including the development and performance management of employees. Oversee the financial aspects of the operations, optimizing profits while ensuring the highest level of service quality is provided to Hotel guests.

Key Responsibilities:

• Motivate, discipline, direct and supervise the work of the team members.
• Maintain effective relationships with his/her team members.
• Be present in the daily operations for Private Dining & Skyline Lounge, and ensure the upkeep of the established standards.
• Adhere to hotel\xe2\x80\x99s standards and service levels to increase sales, and minimize costs for food, beverage, supply, utility and labour.
• Assist in the preparation of F&B Outlets\xe2\x80\x99 budgets, forecasts and performance reports.
• Analyze financial and operating information and prepare financial and business reports.
• Be responsible for the financial performance of respective outlets.
• Review the various operations manuals and incorporate them into the training for the team members.
• Ensure a safe working and guest environment to reduce the risk of injury and accident.
• Ensure a high level of service standard in F&B outlets by effectively responding to complaints.
• Be responsible for the development of his/her team members by providing feedbacks, establishing performance expectations and conducting performance reviews.
• Attend monthly staff meeting to discuss P&L statements and other operational issues.
• Establish/review sales incentive programs on a periodic basis to reward high achievers.
• Maintain and control inventory of outlet/restaurant equipments and ensure that the equipments are clean and in good condition.
• Seek for constant improvements in F&B outlets to stay on top our competitors.
• Ensure the team members adhere to the hygiene standards and relevant health and safety regulations.
• Manage the organization and cleanliness of departmental areas, by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
• Inspect the food and beverage quality regularly.
• Maintain opening, running and closing duties for department.

• Preferably possesses certification in Hotel Management / Food & Beverage Management or Serivces, or its equivalent professional certification.
• Minimum 3 years of experience preferably from a luxury hotel environment or fine dining restaurants.
• Able to work rotating shifts, weekends and public holiday.