F&B Training/Outlet Manager

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Position:              F&B Training/Outlet Manager

Department:       Food & Beverage 

Reports to:           Food & Beverage Manager

_______________________________________________________________

PURPOSE OF POSITION

To manage the operations of the Restaurant, including the development and performance management of employees. To oversee the financial aspect of the operations, optimizing profits and minimize cost through stock control and forecasting. Assists in overseeing and directing all aspects of the Food and Beverage and to ensure the highest level of service quality is provided to the Hotel’s guests and patrons. 

KEY ROLES & RESPONSIBILITIES

• Direct and supervise the work of the Assistant Restaurant Managers or Restaurant supervisors
• Keep assistant managers or supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action
• Identify and monitor training needs of the department, and design, plan, and implement training programs, policies, and procedures to fulfil the departmental need
• Handle complaints and as and when required make effective service recovery
• Ask guests for feedback; review feedback/internal processes and take corrective action for improvement
• Regularly inspect food & beverage quality.
• Be present in day-to-day outlet operations to ensure standa
• rds are being followed
• Follow established and proper Accounting procedures
• Prepare and manage the Restaurant budget and forecast reports, with the goal of increasing sales and minimizing costs, including food, beverage, supply, utility and labor costs
• Attend daily F&B meetings and channel essential information down the line
• Hold monthly one-to-one meeting with staff to establish and monitor targets and their achievement.
• Be knowledgeable of hotel information to answer guest inquiries; always recommending the hotel’s food & beverage outlets prior to outside facilities 
• Oversee the training and supervision of Restaurant employees, which includes work allocation,  performance evaluation, training, and problem resolution
• Prepares weekly staff schedule keeping in mind-anticipated business, existing budget and standards of service
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Ensure highest level of service in the Restaurant by effectively responding to complaints, taking any and all appropriate actions to turn dissatisfied guests to return guests
• Prepare the payroll reports as required
• Attend monthly staff meetings to discuss P&L statement and operational issues
• Establish guest database with preference records of regular guests
• Establish/review sales incentive programs on a periodic basis, rewarding high achievers
• Maintain and control inventory of outlet/restaurant equipment
• Constantly monitor the staff's appearance, attitude and degree of professionalism
• Consistently look for improvements in the Restaurant to stay on top of competitors
• Working to ensure standards of hygiene are maintained
• Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Housekeeping and Engineering Department
• Maintain opening, running and closing duties for department

PERSONAL ATTRIBUTES

• Knowledge of Excel, MS Word, Publisher, PowerPoint & Micros
• Must be well-presented and professionally groomed at all times
• Experienced in all aspects of restaurants service.
• Effective interpersonal communication skills with an outgoing personality
• Physically fit, self-motivated and demonstrates leadership qualities
• Team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
• Proven organizational skills, able to set and meet deadlines with quality results
• Must possess good communication skills for dealing with diverse staff

QUALIFICATIONS

• Hotel Restaurant Management graduate

EXPERIENCE

• Minimum 1 or 2 years experience in international chain hotels within Pub/Bar environment at a managerial level

  Position:              F&B Training/Outlet Manager

  Department:       Food & Beverage 

  Reports to:           Food & Beverage Manager

  _______________________________________________________________

   

  PURPOSE OF POSITION

   

  To manage the operations of the Restaurant, including the development and performance management of employees. To oversee the financial aspect of the operations, optimizing profits and minimize cost through stock control and forecasting. Assists in overseeing and directing all aspects of the Food and Beverage and to ensure the highest level of service quality is provided to the Hotel’s guests and patrons. 

   

  KEY ROLES & RESPONSIBILITIES

• Direct and supervise the work of the Assistant Restaurant Managers or Restaurant supervisors
• Keep assistant managers or supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action
• Identify and monitor training needs of the department, and design, plan, and implement training programs, policies, and procedures to fulfil the departmental need
• Handle complaints and as and when required make effective service recovery
• Ask guests for feedback; review feedback/internal processes and take corrective action for improvement
• Regularly inspect food & beverage quality.
• Be present in day-to-day outlet operations to ensure standa
• rds are being followed
• Follow established and proper Accounting procedures
• Prepare and manage the Restaurant budget and forecast reports, with the goal of increasing sales and minimizing costs, including food, beverage, supply, utility and labor costs
• Attend daily F&B meetings and channel essential information down the line
• Hold monthly one-to-one meeting with staff to establish and monitor targets and their achievement.
• Be knowledgeable of hotel information to answer guest inquiries; always recommending the hotel’s food & beverage outlets prior to outside facilities 
• Oversee the training and supervision of Restaurant employees, which includes work allocation,  performance evaluation, training, and problem resolution
• Prepares weekly staff schedule keeping in mind-anticipated business, existing budget and standards of service
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Ensure highest level of service in the Restaurant by effectively responding to complaints, taking any and all appropriate actions to turn dissatisfied guests to return guests
• Prepare the payroll reports as required
• Attend monthly staff meetings to discuss P&L statement and operational issues
• Establish guest database with preference records of regular guests
• Establish/review sales incentive programs on a periodic basis, rewarding high achievers
• Maintain and control inventory of outlet/restaurant equipment
• Constantly monitor the staff's appearance, attitude and degree of professionalism
• Consistently look for improvements in the Restaurant to stay on top of competitors
• Working to ensure standards of hygiene are maintained
• Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Housekeeping and Engineering Department
• Maintain opening, running and closing duties for department

• PERSONAL ATTRIBUTES

• Knowledge of Excel, MS Word, Publisher, PowerPoint & Micros
• Must be well-presented and professionally groomed at all times
• Experienced in all aspects of restaurants service.
• Effective interpersonal communication skills with an outgoing personality
• Physically fit, self-motivated and demonstrates leadership qualities
• Team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
• Proven organizational skills, able to set and meet deadlines with quality results
• Must possess good communication skills for dealing with diverse staff

• QUALIFICATIONS

• Hotel Restaurant Management graduate

• EXPERIENCE

• Minimum 1 or 2 years experience in international chain hotels within Pub/Bar environment at a managerial level