Руководство ресторанов и баров

Что делать

Job description / Role: Business performance: Plan for outlet budget and review forecast on revenue and expenditure on monthly basis. Analyze and submit month-end reports and identify deviation from business plan goals. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet. Plan, implement and measure profit enhancement programs by working with the kitchen and marketing department. Prepare and submit post-mortem promotion report to F&B manager upon completion of promotion. Implement and maintain control measures to ensure that food and beverage costs, productivity, labour costs and operating supply costs for the outlet are in line with budget. Bar manager: Conduct departmental daily briefings to ensure that all pertinent information is well received by team members. Supervise team members to ensure that all tasks assigned or required in the outlet are carried out on time and according to instruction and departmental standards. Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service. Handle guests’ complaints and comments tactfully and efficiently. Handle all administration work pertaining to cashier and bar operation requirements and company’s policies. Maintain department communication logbook and updated notice board. Check the supply of equipment and stock level and ensure that there is no shortage of items which have impact on the operation and guests. Check the outlet and back of the house cleanliness to ensure that it is in compliance with F&B sanitation and hygiene rules and regulations. Maintain complete knowledge of all food and beverage services, contents and preparation methods, outlets and hotel services and features. Ensure that health, safety and security procedures are in place in the outlet. Attend all briefings, meetings and trainings as assigned by management. Perform proper handover and communication to the next shift. Assist other food and beverage outlets with their operations during peak times or when required. Team management: Interview, select and recruit outlet employees. Identify and develop team members with potential. Conduct performance review with the team. Constantly monitor team members’ appearance, attitude and degree of professionalism. Develop, conduct and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business. Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service. Prepare payroll and gratuity reports. Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication. Qualifications: Diploma or degree in vocational hospitality, 3-5 years experience in 4-5 star hotel. What’s in it for you: Employee benefit card offering discounted rates in Accor worldwide. Learning programs through our academies. Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our corporate social responsibility activities, like Planet 21. Your team and working environment: Rixos Premium Saadiyat Island is a unique resort where exclusivity and luxury define every experience, every time. Our luxurious family getaway is located on the pristine beach of Saadiyat Island with its clear blue waters and fine white sands overlooking the Arabian Gulf. At Accor, we are Heartists! Are you ready to put your heart at the center of everything that you do? If so, then join our team of Heartists at Rixos Premium Saadiyat Island. Every day, we look for opportunities to engage in a personal and meaningful way with our guests and each other. We deliver heartfelt hospitality in an environment that is engaging, enthusiastic and professionally rewarding.