Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is to provide an entrepreneurial environment where determined people dare to create, share, and build futures.
To be the benchmark by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description Summary :
BASIC FUNCTION : The Outlets Manager is responsible the efficient and smooth day-to-day operation of the various F&B Outlets.
Responsible in ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours.
Job Description :
QUALIFICATIONS : EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
College / University degree in hospitality and / or Restaurant Management preferred.
Must have 3-5 years related experience in food & beverage operations with a proven track record of leading a professional, efficient, high quality, service-oriented operation.
Ability to make quick decisions in high stress situations.
Must possess excellent written and verbal communication skills.
Must have excellent interpersonal and relationship building skills.
Ability to work independently and proactively in a fast-paced environment.
Solid time management, organization and prioritization skills.
ESSENTIAL FUNCTIONS :
Manages service aspects in all food and beverage assigned areas and events.
Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Company’s policies and applicable laws.
Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
Hires, manages and trains staff in all aspects of their role including food and beverage standards of quality and service.
Maintains guest satisfaction by handling inquiries, concerns or comments and providing solutions; developing new concepts to ensure customer satisfaction and repeat business.
Acts as the Manager on Duty when all other management staff has departed for the evening and supervises any remaining staff.
Conducts monthly inventories : beverage, china, glass and silverwares.
Responsible for payroll entries and approvals on a daily basis
Conducts pre-shift, stand-up, monthly staff meetings
Communicates with service and kitchen staff regarding reservations and / or special events.
Maintain and adhere to all safety, sanitation, food preparation, food storage and alcohol beverage policies.
Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.
Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labour costs.
Communicates and teams well with other departments to ensure efficient service operations.