Lobby Lounge Assistant Manager - Raffles The Red Sea

RAFFLES THE RED SEA Reporting to the F&B Manager, you will be responsible for, but not limited to: Ensure correct grooming standards are followed at all times Responsible for the smooth operation of the outlet Responsible of the Care Program at all times Follow up on all financials, LQA, Forbes targets and cascade it down to the team Is aware of the daily, monthly and yearly financial targets Actively contributes towards the achievement of financial targets All issues and negative guest feedback need to be properly reported on Glitch system Following up on opening and closing checklists Handle financial procedures according to guidelines set by the finance department Responsible for linking all facets of service, cuisine and entertainment Assume the responsibility of daily operations Handles security incidents, guest complaints with confidence and in a professional manner and report it in timely manner to the F&B Manager. Ensure all appropriate equipment is on hand for each service period Should be creative, confident and prepared to think outside of the box Following the personal development plan set by the corporate office Following team's personal development and assign KPI's in accordance with Hotel/Departmental goals Ensure the operational inventory is always accounted for and in immaculate condition Ensure the outlet maintenance is ensured at all time Create opportunities for upselling products, establish sales goals and selling strategies Develop the restaurant team to strive for excellence Creates an efficient rostering system Inspires heartists to create a flow of new and 'improved' ideas Follow Hotel Evacuation Policy in case of an Emergency Ensure awareness and delivers the optimum levels of service and guest satisfaction Establish and maintain effective communication across all divisions Lead by example through a passionate, hands on approach Ensure team's food and beverage knowledge at all time Carry out other duties as and when requested by the F&B Manager. Organising marketing activities and promotional events in cooperation with the marketing department and F&B Office Preparing reports at the end of the operations including guest's comments, sales report, general feedbacks Develop a strategy of handling special guest's requests and VIPs

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.

Ensure correct grooming standards are followed at all times; Responsible for the smooth operation of the outlet; Responsible for the Care Program at all times; Follow up on all financials, LQA, Forbes targets and cascade it down to the team; Aware of the daily, monthly and yearly financial targets; Actively contributes towards the achievement of financial targets; Report all issues and negative guest feedback on Glitch system; Follow up on opening and closing checklists; Handle financial procedures according to guidelines set by the finance department; Responsible for linking all facets of service, cuisine and entertainment; Assume the responsibility of daily operations; Handle security incidents, guest complaints with confidence and in a professional manner and report it in timely manner to the F&B Manager; Ensure all appropriate equipment is on hand for each service period; Be creative, confident and prepared to think outside of the box; Follow the personal development plan set by the corporate office; Follow team’s personal development and assign KPIs in accordance with Hotel/Departmental goals; Ensure operational inventory is always accounted for and in immaculate condition; Ensure outlet maintenance is ensured at all time; Create opportunities for upselling products, establish sales goals and selling strategies; Develop the restaurant team to strive for excellence; Create an efficient rostering system; Inspire heartists to create a flow of new and 'improved' ideas; Follow Hotel Evacuation Policy in case of an Emergency; Ensure awareness and deliver optimum levels of service and guest satisfaction; Establish and maintain effective communication across all divisions; Lead by example through a passionate, hands on approach; Ensure team’s food and beverage knowledge at all time; Carry out other duties as and when requested by the F&B Manager; Organising marketing activities and promotional events in cooperation with the marketing department and F&B Office; Preparing reports at the end of the operations including guest's comments, sales report, general feedbacks; Develop a strategy of handling special guest's requests and VIPs