Assistant Outlet Manager

Job Description

Assist in formulating the Annual Operating Budget for outlet revenues, expenses, and equipment.

Ensure monthly forecasted food and beverage revenue targets are met.

Adhere to established operating expenses and control costs.

Participate in developing the Annual Operating Budget and Business Plan.

Efficiently manage the Restaurant according to established concept statements.

Maintain operating standards outlined in the Departmental Operations Manual.

Assign responsibilities to subordinates and monitor their performance.

Conduct pre-shift briefings and be visible during the entire meal period.

Establish and adhere to par stocks for operating equipment and supplies.

Conduct monthly inventory checks on operating equipment and supplies.

Control requisitioning, storage, and use of operating equipment and supplies.

Conduct daily employee briefings on preparation, service, and menu.

Attend Food and Beverage Meetings, Daily Operations Meetings, and other required meetings.

Conduct monthly employee meetings and report issues/solutions to superiors.

Liaise with Kitchen and Beverage departments for daily operations and quality.

Handle guest complaints, requests, and inquiries; maintain good customer relationships.

Ensure adherence to outlet cashiering procedures.

Identify market needs and trends; monitor competitive French restaurants.

Assist Chef de Cuisine in developing and promoting menu specials.

Plan and implement effective sales plans, promotional activities, and hotel concierge visits.

Provide recommendations for advertising campaigns and update the outlet Departmental Operations Manual.

Participate in the formulation of the Annual Marketing Plan and submit required documents to the Food and Beverage Office.

Maintain the Sunny Bar Daily Log Book and submit monthly reports and documents to the Food and Beverage Office.

Plan weekly rosters, maintain the outlet bulletin board, and submit incident reports and “lost and found” items.

Ensure cleanliness and organization in both front and back of house.

Liaise with Stewarding and Housekeeping departments to adhere to cleaning schedules.

Undertake reasonable tasks assigned by the Food and Beverage Department.

Inform Food and Beverage and Human Resources Departments of all training sessions.

Develop departmental trainers and conduct staff performance appraisals.

Identify and nurture young talents for potential growth within the organization.

Qualifications

Bachelor Degree in any related field
Strong guest orientation and conflict resolution skills.
Effective problem-solving and decision-making abilities.
Good command of spoken and written English and Russian
Excellent computer skills (Microsoft Word, Excel, Outlook Express, Internet, e-mail)
Positive attitude with excellent interpersonal skill and strong leadership

Additional Information

What is in it for you:

Employee benefit card offering discounted rates at 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