Report to: Executive Chef
Key Responsibilities:
Operational:
- Performs special cleaning projects as assigned.
- Ensure that floors are swept and mopped. Keep floors clean and dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops.
- Cleans walls, tables, racks, sinks, floor mats, and disposal areas.
- Polishes stainless steel.
- Cleans ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as specified by the Executive Chef or Chef of their respective area of responsibility.
- Maintains organization and ensures proper storage and cleaning of all rolling stock and racks, silver, presoaking, and operation of dish machine.
- Ensures all trash is emptied at the end of shifts; containers are washed out and returned to kitchens.
- Comply with attendance rules and is available to work regularly.
Customer Service:
- Establishes reports with guests maintains good customer relationships and handles all guest complaints, requests and inquiries on food beverage and service.
- Verifies that guests are receiving the best possible service
- Interacts with guests to ensure their satisfaction, and promote services and facilities of the hotel in all positive ways
- Listen to guests’ feedback to improve services.
- Liaise with the department concerned to see that customers’ needs are met and satisfied.
Financial:
- Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division.
- Directs subordinates to ensure productivity meets standards given by Hotel Design Standards and Criteria and Food and Beverage Operations Manual.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
- In charge of sales and performance of respective outlet, ensuring that goals and profits are met.
- Ensure that prescribed cash-handling procedures are followed.
Administration:
- Assists with developing and maintaining a detailed Operations Manual that reflects policies and procedures, work processes and performance standards within the Division. Ensures annual review to accurately reflect any changes.
- Prepares outlet yearly marketing plan which is part of the annual Food and Beverage Business Plan.
- Prepares and updates the outlet budget, in close cooperation with the Director of Food and Beverage.
- Plays a significant role in planning and forecasting future business for an outlet.
- Monitors and analyses activities and trends of competitive restaurants and bars.
People Management:
- Supervises employees in the performance of their duties by policies and procedures and applicable laws.
- Delegates appropriate duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety is maintained.
- Supports training activities focused on improving skills, knowledge and attitude.
- Ensure employees have a complete understanding of rules and regulations and that behavior complies.
- Monitors employee morale and provides mechanisms for performance feedback and development.
- Conducts annual performance appraisals providing rational feedback.
- Communicates guiding principles and core values to all levels of employees.
- Ensure employees provide a courteous and professional service at all times.
General:
- Is knowledgeable in statutory legislation in employee and industrial relations, understanding and strictly adhering to rules and regulations established in the Employee Handbook and company policies concerning fire, hygiene and health and safety.
- Handles guest and employee inquiries courteously and efficiently, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow-up.
- Takes an active involvement in the welfare, safety, development and well-being of employees providing advice, counseling and truthful, diplomatic feedback.
- Ensures high standards of personal presentation and grooming
- Always exercises responsible management and behavior and positively represents the hotel management team.
- Attends and contributes to all meetings and training courses as required
- Plans and conducts department monthly meetings
- Maintains positive colleague interactions with good working relationships.
Apply by email: recruit@jimthompson.com
Tel. 02-700-2000 ext. 2919, 2908
