Assistant Outlet Manager - Raffles The Red Sea

Company Description Raffles & Fairmont Red Sea, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. The resort will be situated next to an 18 hole championship golf course, reflecting Fairmont’s association as a world class golf destination. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description Reporting to the F&B Manager, you will be responsible for, but not limited to: • To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses. • To prepare schedules for all personnel according to the forecast and within the limits of the staffing guide, to ensure adequate manpower at all times. • To ensures proper maintenance and cleanliness of all areas of the outlet. • To be involved in planning of promotions, beverage purchases and pricing. • To ensure sanitary conditions according to Health codes and Hotel standards. • To supervise the daily operation under standards fixed by Hotel Management. • To supervise all bar personnel constantly observing attitude towards colleagues and guests. • Continuously trains subordinates to achieve highest professionalism. • To ensure correct handling of equipment to minimize breakages and losses. • To inspect all areas daily before opening according to fixed standard checklist and ensures full adherence of the closing duties. • To enforce and maintain all policies and procedures. • To prepare requisitions for beverages, condiments, general supplies and guest supplies, taking into consideration established par stocks. • To participate actively in the creation of new drinks, snacks and improve presentations to achieve the overall objectives and propose variations. • To constantly be aware of the beverage cost of sale. • To adhere to fixed grooming standards as per hotel policy. • To inspect all fridges and bar stores to check expiry dates on all items. • To ensure correct control of beverage to avoid wastage and spoilage in correlation with Bars Manager. • To perform any other duties assigned by the F&B Manager. • To promote efficiency, confidence, courtesy and an extremely high standard of social skills. • To generally promote and ensure good inter-departmental relations. • To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. • To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. • To adhere to Company and Hotel rules and regulations at all times. • To report any equipment failures/problems to the Maintenance Department. • To pass any maintenance requests to the Maintenance Department. • To participate in any Training/Developments schemes as recommended by senior management. • To comply with any reasonable request made by management to the best of your ability. Qualifications • Bachelor's degree or diploma in Hospitality Management or related field. • Minimum 5-7 years' experience in 4–5-star Hotel • Strong leadership and interpersonal skills. • Excellent communication and customer service abilities. • Knowledge of food and beverage trends and service techniques. • Ability to work under pressure and handle multiple tasks simultaneously. • Detail-oriented with strong organizational skills. • Bars background experience. Additional Information What’s In It For You... • The opportunity to join Accor, a leading global hospitality group with an exceptional portfolio of luxury brands. • The chance to define the pre-opening operations for two iconic resorts at one of the world’s most anticipated new destinations. • Become part of a team dedicated to creating unparalleled luxury hospitality experiences. • A competitive package and excellent opportunities for professional growth. • Outstanding discounts across the global Accor and luxury brand network. Show more Show less

Bachelor's degree or diploma in Hospitality Management or related field. Minimum 5-7 years' experience in 4–5-star Hotel. Strong leadership and interpersonal skills. Excellent communication and customer service abilities. Knowledge of food and beverage trends and service techniques. Ability to work under pressure and handle multiple tasks simultaneously. Detail-oriented with strong organizational skills. Bars background experience.

Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses. Prepare schedules for all personnel according to the forecast and staffing guide. Ensure proper maintenance and cleanliness of all areas of the outlet. Be involved in planning of promotions, beverage purchases and pricing. Ensure sanitary conditions according to Health codes and Hotel standards. Supervise the daily operation under standards fixed by Hotel Management. Supervise all bar personnel, training subordinates to achieve highest professionalism. Ensure correct handling of equipment to minimize breakages and losses. Inspect all areas daily before opening and ensure adherence to closing duties. Enforce and maintain all policies and procedures. Prepare requisitions for beverages, condiments, general supplies and guest supplies. Participate in the creation of new drinks, snacks and improve presentations. Be aware of beverage cost of sale. Adhere to fixed grooming standards. Inspect fridges and bar stores for expiry dates. Control beverage to avoid wastage and spoilage. Perform other duties assigned by the F&B Manager. Promote efficiency, confidence, courtesy and high social standards. Promote good inter-departmental relations. Maintain a pleasant manner and positive attitude and company image. Exhibit pride in the workplace. Adhere to Company and Hotel rules. Report equipment failures to Maintenance. Pass maintenance requests to Maintenance. Participate in Training/Developments schemes as recommended by senior management. Comply with reasonable requests from management.