Assistant Manager - Outlet

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Assistant Manager Outlet

Passionate about everything relating to Food & Beverage and putting a smile on our guests’ faces, as Assistant Manager, you will have the perfect opportunity to touch the hearts of our guests by making their special occasions truly unforgettable.

Administration

• To maintain all hotel records and forms as prescribed by Sofitel hotel management and policies
• To be able to plan ahead (is pro-active instead of reactive)
• To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized
• To control expenses wisely
• To ensure that deadlines on all projects are met
• To ensure that he schedules himself to be available and on duty during peak periods (frequently opening and closing the operation)
• To feel confident in leaving the operation for a period of time due to the qualified Ambassadors he has developed, and who are able to make their own decisions
• To ensure that meetings are well planned and results-orientated
• To conduct frequent and thorough inspections of Restaurant department (at least once a week)
• To feel comfortable with using all F&B Hotel software as well as general administration programs

Financial and Revenue Responsibilities

• To monitor all costs and recommend/institute measures to control them
• To set and control with the Restaurant Manager any incentive scheme for the department Ambassadors
• To ensure that the Department’s Operational Budget is strictly adhered to
• To ensure monthly forecasts and targets are known and understood
• Balance the need of financial control with the need to remain with Sofitel standards and values
• Analyses and responds appropriately to issues raised by guests or mystery shopper
• Support Executive Committee, Head of Departments
• Awareness of current and forecast financial/business performance and is actively involved in analyzing or implementing required changes
• Meets financial objectives based on budget or forecast
• Forecasts business levels with accuracy
• Organizes cross trainings when levels of business allows or when needed
• Track operating expense to adhere to budget
• Conceives and develops products, concepts or changes which generate incremental revenue
• Demonstrate your “business cap”

Training and Human Resources

• To ensure that the Department adheres to all Sofitel and hotel policies, procedures and standards
• To ensure that the Restaurant Operations Manual is prepared and updated
• Induct new Ambassadors into the team following F&B induction manual
• Assist Restaurant Manager for performance reviews done in a timely manner
• Develop and maintains relation with local schools
• Identifies Ambassadors development needs
• Conducts training for the development of Ambassadors
• Coaches and counsels Ambassadors
• Leads and maintains a positive working environment
• Delegates work in a manner appropriate to skill levels and the abilities of Ambassadors
• Implements and monitors the Supervisors Development Program
• Deals effectively with Ambassadors from diverse backgrounds
• Achieves the confidence and trust of superiors, peers and Ambassadors
• Avoids overusing status or position power
• Earns a reputation for fairness and approachability
• Ensure that guest and Ambassador information and transactions are kept confidential during and after employment with the company
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization
• Treats complaints of harassment and discrimination promptly and confidentially
• Treats customers and colleagues from all cultural groups with respect and sensitivity
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding

Guest Service Responsibilities

•  Attention to detail, perfectionist
• Consistently monitors and adheres to Sofitel operating standards and service culture
• Luxury service oriented and proud to extend service
• Deals diplomatically and skilfully during guest interactions
• Takes every opportunity to be a “sales person” and promote special events, promotions and facilities
• Quickly adapts a management style and uses interpersonal skills to suit his/her audience and the situation
• Stays focused to key priorities and manages time well
• Responds effectively to emergencies and changes

Management Skills

• Sets high standards and establishes demanding but achievable goals
• Motivates performance, gives helpful feedback, reviews processes
• Builds commitment and inspires people to do the best job possible
• As a leader, communicates a clear vision of Sofitel Culture, values, standards and objectives through your own attitude, approach and behaviour
• Encourages and rewards behaviors consistent with our culture, standards and objectives
• As a developer identifies Ambassadors development needs, ensures appropriate follow up
• Participates in schedule training and development programs provided by the hotel to improve self and department standards
• Enhances individual performance, effective coaching, counseling or appropriate delegation
• Builds a strong team which works well together and which is mutually supportive
• Deals effectively with underperformance
• Sets and explains priorities
• Listens and takes into account all pertinent information
• Behaves decisively, makes decisions as needed
• Maintains balance and objectivity in face of conflicting priorities and demands
• Sets priorities and organizes own work and work of others effectively
• Takes personal responsibility, gets things fixed without delay
• Effectively allocates resources and coordinates efforts of others to get the right job done
• Assist organization of special events which affect your  section
• Leads team to maximize productivity, without over stretching Ambassadors current ability to meet the job demand

Miscellaneous

• To prepare, along with the Restaurant Manager, a yearly Marketing Plan
• To ensure that an effective marketing approach is applied to his/her Restaurant in the operation
• To continuously seek ways to assist management in the Restaurant to maximize revenues and profit
• To fully understand the market needs and desires for the Restaurant and ensure that the product lines (menus) are developed accordingly
• Follow guidelines in Corporate F&B standard manual for each Restaurant
• Through detailed, hands on and direct supervision, ensures that the guidelines are followed
• Maintains quality goals by following up, eye for detail, following reports and guest comments, Medallia reports, mystery shoppers
• Stays informed for local, regional, national trends by reading, visiting competition, magazines, etc
• Responds effectively to internal audit reports, investigation following guest comments
• Establish personal procedures for promotion, nominate Ambassador of the month, follow up on F&B manual induction, job chat, 90 days reviews and yearly review
• Organizes Restaurant teams monthly meeting
• Reports any problems to the Restaurant Manager
• Manager in absence of the Restaurant Manager.
• Liaise with Restaurant supervisors daily to ensure desired equipment requirements are ready and available
• Complete all duties and ensure a hand over for day off is given
• Liaise with supervisors  before operations commence to assure correct flow of service demands
• Organizes weekly front of house & back of house tour for cleanliness, Hygiene and maintenance
• All Ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances
• All Ambassadors may be assigned to other duties in the hotel as and when required by business levels

Knowledge and Experience

• Degree in Hospitality Management
• Excellent reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Must be well-presented and professionally groomed at all times

Your experience and skills include

Service focused personality is essential and a passion for everything food and beverage
Previous experience in a similar leadership role is an asset
Strong interpersonal and problem solving abilities and the ability to lead by example

Your experience and skills include:

• Warm and caring personality; previous experience an asset
• Ability to work cohesively as part of a team with minimum supervision
• Ability to anticipate and focus attention on guest needs, being professional and welcoming

Your team and working environment:

• Team of young and vibrant F&B enthusiast
• Vision to create Cous su main
• Innovation is key to success and that’s our motto

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.