Outlet Manager - In Villa Dinning

Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.

Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options. 

We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.
 

To manage the operations of the In-Villa Dining, 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
• 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 standards 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

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

• Excellent planning and organisational skills
• Ability to communicate with colleagues at all levels
• Experience of working in a multi cultural environment
• Ability to manage a number of tasks at any one time
• Oral and written fluency in English
• Friendly
• Displays initiative
• Team player
• Customer/people oriented
• Responsible and helpful