Outlet Manager - Pan Asian

Banyan Tree Doha We invite you to join the world of luxury hospitality at Raffles The Palm as our new Outlet Manager - Pan Asian Reporting to the Assistant Director of Food & Beverage / Director of Food & Beverage, you will be responsible for managing the overall operations of the outlet in accordance with established objectives, ensuring the highest standards of professional management and administration, while fostering effective, fair, and equitable personnel development. Key Roles & Responsibilities Motivate, discipline, direct and supervise the work of all employees in the outlet Develop and maintain training programs to ensure a high degree of staff professionalism Manage day-to-day operations of the outlet Handle complaints and make effective service recovery Ensure standards are being followed in accordance with F&B policies and procedures Ensure all employees have full product knowledge Regularly inspect food & beverage quality Follow established and proper Accounting procedures Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly Conduct daily roll plays and ensure employees adhere to grooming standards Develop maintenance schedules Liaise with stewarding on inventory and breakage control Maintain daily log book maintaining clear and concise information on the operations. Establish guest database with preference records of regular guests Schedule employees to maintain Hotel’s service standards within budgeted labour costs Assign responsibilities to subordinates and conduct regular performance checks Implement weekly cleaning schedules for operating equipment Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department Control stock of all equipment in the outlet Constantly monitor staff's appearance, attitude and degree of professionalism

Motivate, discipline, direct and supervise the work of all employees in the outlet. Develop and maintain training programs to ensure a high degree of staff professionalism. Manage day-to-day operations of the outlet. Handle complaints and implement service recovery. Ensure standards are followed in accordance with F&B policies and procedures. Ensure all employees have full product knowledge. Regularly inspect food & beverage quality. Follow established and proper Accounting procedures. Conduct monthly one-to-one staff meetings to establish and monitor targets and update performance logs. Conduct daily role plays and ensure grooming standards. Develop maintenance schedules. Liaise with stewarding on inventory and breakage control. Maintain daily log book with clear information on operations. Establish guest database with preference records of regular guests. Schedule employees to maintain hotel service standards within budgeted labour costs. Assign responsibilities to subordinates and conduct regular performance checks. Implement weekly cleaning schedules for operating equipment. Manage organization and cleanliness of departmental areas by weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering. Control stock of all equipment in the outlet. Constantly monitor staff appearance, attitude and degree of professionalism.