- Full-Time
- Permanent
- RAFFLES
- Food & Beverage
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Raffles Seychelles, Baie Ste Anne, Seychelles
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REF50819Z
F&B Training/Outlet Manager
Region
Luxury & Lifestyle
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
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
LET
YOUR PASSION SHINE
We foster
our creativity, our excellence and progressiveness. We interconnect with
each other and our environment, to create a new kind of quiet luxury. With us, you can take pride in
being part of a wider global team leading the way in local sustainability
initiatives. Working together with our communities, we will empower you to
make your own meaningful impact.
Let your passion shine
We take pride in promoting heartfelt hospitality with a French Zest, valuing passion, excellence and emotional intelligence. We pioneer a committed and sustainable approach to luxury, encouraging openness and inclusivity. We value new encounters with colleagues and guests from all horizons with a goal of creating a distinctive culture together.
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