Assistant Outlet Manager - Raffles The Red Sea

RAFFLES THE RED SEA 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.

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 for the outlet and determine projected revenues and expenses. Prepare staff schedules according to forecast and staffing guide to ensure adequate manpower. Ensure cleanliness and proper maintenance of all outlet areas. Plan promotions, beverage purchases, and pricing; maintain sanitary conditions according to health codes and hotel standards. Supervise daily operations and bar personnel, maintaining professional attitudes toward colleagues and guests. Train subordinates to achieve high professionalism. Manage equipment handling to minimize breakages and losses. Inspect areas daily before opening and ensure closing duties are completed. Enforce policies and procedures. Prepare requisitions for beverages, condiments, general supplies, and guest supplies considering established par stocks. Contribute to creation of new drinks and snacks and improvements to presentations. Monitor beverage cost of sale. Adhere to grooming standards. Check fridges and bar stores for expiry dates. Control beverage to avoid wastage and spoilage in coordination with Bars Manager. Perform other duties as assigned by the F&B Manager. Promote efficiency, courtesy, and high standards of social skills; foster good inter-departmental relations; maintain positive attitude and company image; comply with hotel rules and regulations. Report equipment issues to Maintenance and coordinate maintenance requests. Participate in training and development schemes as recommended by senior management.