Outlet Manager

Overview/Basic Function: Responsible for the management of all aspects of the outlet functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Responsibilities: - Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. - Ensure that standards are maintained at a superior level on a daily basis. - Maintain complete knowledge of: a. All brands for non-alcoholic selections available in restaurant. b. The characteristics and description of every wine/champagne by the glass and major wines on the wine list. c. Designated glassware and garnishes for drinks. d. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. e. Daily menu specials, 86 items. f. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. g. P.O.S. and manual system procedures. h. Daily house count, arrivals/departures, V.I.P.'s. i. Scheduled in-house group activities, locations and times. j. Correct maintenance and use of equipment. k. All department policies/service procedures. l. Seven Rooms system m. Well versed with Costing and BirchStreet system for ordering. n. Well versed with Oasys for the Payroll - Check storage areas for proper supplies, organization and cleanliness. Instruct designated associates to rectify any cleanliness/organization deficiencies. - Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. - Requisition linen required for business and assign staff to transport such to the restaurant. - Meet with the Chef to review daily specials and 86 items, update board throughout shift. Ensure that staff are aware of such. - Periodically check with the Front Desk to review updates on house count and arrivals. - Review of sales for previous day; resolve discrepancies with Accounting. Track revenue against budget. - Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. - Ensure that staff report to work as scheduled. Document any late or absent associates. - Coordinate breaks for staff. - Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. - Monitor the preparation of station assignments, ensuring compliance with departmental standards. - Conduct Pre-Shift meetings (briefing) with staff and review all information pertinent to the day's business. - Conduct De-Briefing post the operations for each meal period. - Inspect grooming and attire of staff; rectify any deficiencies. - Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective associates. - Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associates. - Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associates. - Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective associates to rectify deficiencies. - Ensure that the Hostess Desk is clean, organized and stocked with designated supplies. - Review the Seven Rooms system, pre-assign designated tables and follow up on all special requests. - Ensure that specified number of menus, both food and beverages are available and are in good condition for each meal period. - Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. - Monitor and assist Hostess in greeting and escorting guests to their tables according to Standard of Procedure. - Ensure that tables are set up to their best to service the guests. - Anticipate heavy business times and organize procedures to handle extended waiting lines. - Anticipate guest’s needs, respond promptly and acknowledge all guests. - Always promote positive guest relations. - Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. - Monitor and handle guest complaints and ensuring guest satisfaction. - Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. - Check the status of all orders and ensure that they are delivered within designated timelines. - Monitor and ensure that all tables are cleared up and reset according to department procedures. - Monitor and mainta

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of: a. All brands for non-alcoholic selections available in restaurant. b. The characteristics and description of every wine/champagne by the glass and major wines on the wine list. c. Designated glassware and garnishes for drinks. d. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. e. Daily menu specials, 86 items. f. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. g. P.O.S. and manual system procedures. h. Daily house count, arrivals/departures, V.I.P.'s. i. Scheduled in-house group activities, locations and times. j. Correct maintenance and use of equipment. k. All department policies/service procedures. l. Seven Rooms system m. Well versed with Costing and BirchStreet system for ordering. n. Well versed with Oasys for the Payroll - Check storage areas for proper supplies, organization and cleanliness. Instruct designated associates to rectify any cleanliness/organization deficiencies. - Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. - Requisition linen required for business and assign staff to transport such to the restaurant. - Meet with the Chef to review daily specials and 86 items, update board throughout shift. Ensure that staff are aware of such. - Periodically check with the Front Desk to review updates on house count and arrivals. - Review of sales for previous day; resolve discrepancies with Accounting. Track revenue against budget. - Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. - Ensure that staff report to work as scheduled. Document any late or absent associates. - Coordinate breaks for staff. - Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. - Monitor the preparation of station assignments, ensuring compliance with departmental standards. - Conduct Pre-Shift meetings (briefing) with staff and review all information pertinent to the day's business. - Conduct De-Briefing post the operations for each meal period. - Inspect grooming and attire of staff; rectify any deficiencies. - Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective associates. - Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associates. - Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associates. - Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective associates to rectify deficiencies. - Ensure that the Hostess Desk is clean, organized and stocked with designated supplies. - Review the Seven Rooms system, pre-assign designated tables and follow up on all special requests. - Ensure that specified number of menus, both food and beverages are available and are in good condition for each meal period. - Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. - Monitor and assist Hostess in greeting and escorting guests to their tables according to Standard of Procedure. - Ensure that tables are set up to their best to service the guests. - Anticipate heavy business times and organize procedures to handle extended waiting lines. - Anticipate guest’s needs, respond promptly and acknowledge all guests. - Always promote positive guest relations. - Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. - Monitor and handle guest complaints and ensuring guest satisfaction. - Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. - Check the status of all orders and ensure that they are delivered within designated timelines. - Monitor and ensure that all tables are cleared up and reset according to department procedures. - Monitor and mainta