Sala
Empresas: Le Meridien Ra
POSITION PURPOSE Responsible for all activities and matters that effect the preparation & service of food & beverage products, responsible to conduct a departmental orientation for all his/her staff after they have completed the hotel orientation by following a prepared departmental orientation outline ensuring thorough knowledge and familiarizations of the department & other work units the staff will be working in. ESSENTIAL FUNCTIONS • Responsible for achieving his goals, objectives, budget revenue, average check and number of covers. • Responsible of his Restaurant marketing. • Very strong market relation and Good reputation • Can maintain great relation with Guest, Suppliers, Management and Team. • Positive thinking, managing stress, leading by example. • Submitted Yearly market Calendar • Submitting & updating outlet plan quarterly • Can deal and tuned with all new programs and standard • Presentation Skills to Management, Team • Team influence and Charisma • Maintaining a Cardex system, updated all times with full information pertaining to his regular guest i.e. Name address, phone number, date of birthday, anniversary. • Holding monthly communication meeting • Responsible of Team • Operation plan • Creative ideas to stay in top of the market, one step ahead than the market. • Responsible for food promotions held in his outlet (printing of menus-staff uniform, music & entertainment with concerned person in charge). • Decoration pertaining to his outlet and updating with new ideas. • Check on a daily basis “Special menu of the day “. • Logging all related information pertaining to the outlet on a daily basis. • Attending weekly F&B meetings, highlighting & giving briefing on his operation. • Scheduling his staff : a plan to be submitted in January every year for annual vacation which doesn’t affect his outlet’s operation • Knowledge of menu planning • Updated and Perfect user for menu engineering and figure analyses • Displays an understanding of the impact that menu choice has on productivity and profitability • Displays proper and safe use of all equipment • Stay close to the Chef, cost control. • Keep great relations with the entire departments.