Outlet Manager

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

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2. DUTIES AND RESPONSIBILITIES

2.1 Ensure and plan for excellent and interrupted services at the restaurants under his/her responsibility.

2.2 Coordinate employees working at the restaurant.

2.3 Identify technical breakdowns in the units and make sure they are fixed.

2.4 Carry out and control preparations at hotels.

2.5 Ensure that preparations are made for special evenings and control the preparations.

2.6 Provide information about the adequacy of the operational materials during service.

2.7 Share work among employees.

2.8 Ensure that specific service styles are implemented in the department units.

2.9 Ensure protection and maintenance of departmental materials.

2.10 Control and ensure order of the departmental storage houses.

2.11 Inform the Food and Beverage Manager of the details of cooperation between the service department and the kitchen.

2.12 Ensure that instructions, procedures and internal correspondence received from the Food and Beverage Manager is communicated to his/her employees and follow-up on this.

2.13 Ensure that the department functions orderly, in line with the operational rules.

2.14 Monitor the work carried out by supervisors and employees that are under his/her responsibility and inform the Food and Beverage Manager of their performance.

2.15 Responsible for preparing training programmes for the F&B Department and delivering the trainings of employees in his/her department.

2.16 Attend meetings and seminars that enhance professional knowledge and skills.

2.17 Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.

2.18 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).

2.19 To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.

2.20 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.

2.21 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.

2.22 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. 2.23 Carry out all other duties assigned by managers and hotel management not specified in the job description.

1. QUALIFICATIONS

 Education: 4-year bachelor's degree

 Experience: At least 7 years of experience in the industry.

 Foreign Language: Good command of English to communicate well and keep track of technical information in the related field of expertise.

 Courses and Training: Vocational trainings and seminars.

 Computer Literacy: MS Office applications.

 Skills: Knowledge of products and services in the related field, and good command of process related to other departments. Advanced knowledge and monitoring of guests, the industry, and market developments. Expected to integrate, coordinate and manage the operations related to this important unit in the facility.