Assistant Outlets

Under the general guidance of the Outlets and Room Service Manager, the Assistant Outlets and Room Service Manager is a hands-on leadership position that is  responsible for managing the daily operations ensuring quality service and presentation standards established by the Hotel are met. This position is required to exercise judgment, set priorities; schedule associates for a smooth and efficient operation to meet the requirements and be in line with budget and labour costs.

§Leads, develops, and supervises all Restaurant and Lounge associates; Responsible for the smooth running of the day-to-day operation, ensures that the associates provide quality service to all hotel guests and responds to guest concerns, complaints, and overall feedback. 

§Follow through on tasks assigned.

§Acts as a resource and support to associates to ensure the efficient execution of all food and beverage service to the restaurant and/or lounge guests. 

§Teach service technique and product knowledge to the restaurant and lounge teams that create positive associate and guest satisfaction; Ensures consistency in service delivery standards. 

§Prepares the areas for opening and performs closing duties, which include pulling daily sales and labour reports from the Silverware POS system; Prepares event orders (set menus) for small parties.

§Inspects all areas of restaurant, Bar, and Room Service to ensure proper set-ups & standards are met.

§Ensures timely optimal scheduling after close analysis of guests in-house, weather conditions, events in banquets, and at the Convention Centre.

§Monitors work hours, scheduling, and vacation planning of associates while adhering to budgeted labour costs based on hotel occupancy and work volumes.

§Participates in recruitment, selection, and training of the team members. 

§Assists in conducting performance reviews and is responsible for managing the performance of all associates. 

§Acts as a liaison between the Restaurant & Room Service Manager and the associates. 

§Assumes role and responsibilities of the Restaurant & Room Service Manager in their absence.

§Attends various meetings and hotel functions as related to the Outlets & Room Service function in place of the Manager; Assists in conducting regular Department meetings.

§Maintains a safe working environment in all sections of the Restaurant, Lounge & Room Service. 

§Monitors and manages the quality and timeliness of services provided to ensure optimum guest satisfaction; makes improvements to ensure service standards reflect current industry trends.

§Ensures all equipment used within the department and for guest service is in prime condition and presentable through scheduled upkeep and cleaning (example Room Service Trolleys, their wheels, the Beverage brewing equipment, the bar equipment, etc, to name a few)

§Able to read and action group resumes and BEOs to ensure seamless operations (gift delivery, in-room functions).

§Communicates and creates BEOs when guests choose to have a function in the guest room (with Culinary, Catering & Reservations teams)

§Liaise with the Culinary, Stewarding, Banquets, and other departments for ensuring well-planned, quality, timely execution of special yearly events (Mother's Day, Easter, Christmas etc.), quarterly stock take, schedule maintenance and upkeep of space and equipment. 

§Ensures repeat guest recognition is part of the associates' interaction with these guests. 

§Interpret financial reports: teach, create, and implement plans to improve profits through effective management of the operation and collaborating with associated departments within the Food & Beverage division, whilst adheringto  and improving the set standards.

§Plan by analyzing current business; organize required resources, including operational supplies, on time and scheduling of associates while adhering to budgeted labour costs based on business and work volume.

§Assist the culinary team in controlling food-related wastage.

§Prepares the areas for opening and performs closing duties, which include pulling daily sales and labour reports from the Silverware POS system; Prepares event orders (set menus) for small parties. 

§Able to work in other areas of the Food & Beverage Division. 

§Performs other related duties and special projects as assigned. 

Achievement Oriented – sets standards of excellence for work to be completed and is not deterred by challenges.

Attention to detail - Able to maintain a sustained level of concentration in a high-pressure environment, ensuring quality of work is consistently delivered by team members.

Service Orientation -  Displays a commitment to quality guest service at all times, values the supplying of accurate and timely information and relates to people from diverse backgrounds and continually strives for improvement.

Professionalism - Regulates own behaviour, understands the hotel culture, and acts appropriately in the execution of duties.

Decisiveness - Proven consistency in making sound decisions, sometimes in pressurized or time-sensitive environments and service.

Flexibility - Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new challenges and adjust plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.

Leadership - Leads by example in behaving in an honest and trustworthy manner; treats others fairly; builds strong and trusting relationships with others; practices open communication.

Team Building - Promotes team achievement, contributes to the development and success of department objectives; supports and encourages team members; is respectful, actively listens to and seeks out opinions and ideas from the team.

Interactive Communication - Adapts content, style, tone and medium of communication to suit the target audience's language and level of understanding; takes others' perspectives into account when communicating or presenting information; facilitates open communication and information exchange.

Resource Management - Possess the ability to plan and organize others to ensure the timely completion of tasks and to manage and support others to succeed in their roles; ensures the effective and efficient use of resources are in line with budget and forecast, whether human, financial, or material.

Conflict Management - Defuses difficult situations by being assertive; facilitates discussions between parties to explore differences and help find common ground; uses a tactful approach to work with others to identify solutions to emerging conflicts and or issues. 

Developing Others - Supports individual development and improvement by providing effective performance feedback and support, reinforcing strengths and identifying areas for improvement and ways to improve performance and competence; encourages staff to develop and apply their skills; provides positive comments regarding others' abilities or potential even in difficult cases; creates mentoring opportunities.

§This position requires lifting furniture and other equipment within the restaurant and atrium areas as the operation requires.

§Scheduling of labour to meet operational requirements, including the reduction of shifts.

§Deciding the appropriate promo to apply when handling a guest complaint. 

§Candidate must have a minimum of 2 – 3 years of progressive supervisory and/or management experience in a large-scale Food & Beverage operation.

§Diploma / degree in Hospitality management preferred.   

§"Serving It Right" and Food Safe 1 Certificate required.

§Excellent oral & written communication and interpersonal skills

§Micros/Point of Sales system; Open table.

§Knowledge of Microsoft operating system software

§Maintain professional business confidentiality as required.