Reference: CPT000791-DB-1

A giant in the global luxury resort / hotel industry is seeking an Assistant Outlet Manager to join their team in Cape Town

CPT | Permanent | On-site | 30K – 35K
Duties & Responsibilities
Job Summary
Ensure the smooth running of all outlets within and that budgeted sales and profit margins are achieved; ensure the monitoring, maintaining and improving of standards is continuous.
Key Duties and Responsibilities
Compliance to workplace policies, rules, procedures and standards
Be familiar with workplace policies, rules, procedures and standards.
Upgrade and implement new policies and procedures as and when required from time to time.
Finance
Monitor and maintain all selling prices throughout the F&B Department.
Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.
Where necessary implement action plans for areas that show stock shortages.
Coordination of accurate and procedural Service Charge distributions as per agreed Policy and
Procedure
Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.
Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department
Quarterly Market Related Pricing research and recommendations
Maximizing Food & Beverage Profitability in the outlets
Performance Management
To co-ordinate the appointment, development and appraisal of all Food & Beverage associates.
To assist with all Human Resources related functions, which include Industrial Relations and Training.
Investigate and address cases of misconduct and incapacity.
Handling of Individual Disciplinary Hearings and Grievances.
Continuously monitor that disciplinary and grievance action are consistently applied through all F&B Departments.
Conflict Handling amongst associates and management
Participate in Employee Motivational Projects.
Monitor staff’s compliance to Job Profiles.
Meetings with Staff and Management
To ensure application of the Companies Labour Relations Policy.
Assess efficiency of Department’s Standard Operating Procedures and amend if necessary.
Assist in completion of monthly performance appraisals.
Assist with objective setting for associates.
Identify top achievers in outlets
Participate in Active Decision-Making Process with associates
Monitor full Job Flexibility amongst all outlets
Improve Communication between all outlets
Operation Performance and Planning
Ensure each service period achieves 95% result upon Mystery guest Audit
In conjunction with the Executive Chef co-ordinate the activities of all Kitchen activities.
In conjunction with Executive Chef and Chief Steward, ensure hygiene standards are maintained
Co-ordinate overall planning of Food Production.
Ensure effective Communication with other Departments.
Identify Training Needs.
To drive maximum profitability and effectiveness whilst maintaining high standards.
Control Operating Equipment relating to F&B operations.
Ensure that Health and Safety Rules and Regulations are adhered to, based on minimum requirements as law determines
Ensure regular Departmental Meetings are held.
Maintaining of operational standards and the development thereof.
Monitoring, Reporting and Resolving of guest complaints and providing guest feedback. All complaints are to communicated to the F&B Director
Perform any other reasonable requests and duties required by the F&B Management
Equipment
At all times ensure that all F&B operational equipment are in good working order.
Liaise with Maintenance with regards to preventative maintenance of all F&B operating equipment.
Customer service
Liaise with the Executive Chef on a daily basis ensuring a high standard of quality presentation of all food items through the Food Department.
Ensure that all Beverage Departments are standardised with regards to service to guests.
Ensure that on-going promotions throughout the F&B Department take place increasing F&B revenues.
Create a rapport with all customers on an on-going basis.
Ensure that the highest standard of customer service by all staff is maintained at all times.
Assist whenever required with improving customer requests.
Marketing/Promotions
Effective Yield Management to be applied in conference and Banqueting department
Promotional Planning
Special Package Development
Input in Compilation of Seasonal, weekly and Weekend Entertainment Program’s.
Collect and record guest feedback and build guest database to be used in advertising and marketing.
Time Management
Ensure staff is rostered according to business levels.
Monitor Associate Transport
Manage working hours and attendance of staff.
Assist in monitoring off days for HOD’s.
Monitor scheduled leave and control Leave Liability for all Outlets.
Monitor Family Responsibility, and Sick Leave.
Monitor time and attendance and highlight and take action against abuse of sick leave or absenteeism and bring this to the attention of F&B management.
Training and Development
Identify training and development and operational needs of all F&B Supervisors and staff, and develop programmes required.
Do development interviews quarterly with associates assisting HOD’s in identifying their staff needs (highlight training needs, decide on plan of action and track progress). Forward signed copies to HR.
Ensure training and development and other F&B related training needs are done in conjunction with the Training Department.
Monitor and ensure that all Time Books as well as Payroll is up to date and accurately completed.
Continually monitor all leave through the Department thereby ensuring up to date records on all staff.
Ensure that regular meetings are held with all staff within the Department.
Ensure that the highest standard of appearance of all F&B staff is maintained at all times i.e.
Uniforms, wearing of jewelery, personal hygiene etc.
Assess compliance to standards and complete on-the-job guidance /training to address gaps.
Problem Solving, Own the Problem attitude (Empowerment)
On Job Training and cross training of Assistant Outlet Managers and Supervisors
General
Liaise with Ops Surveillance regularly checking that all operational procedures are being adhered to.
Where necessary ensure corrective action is taken for F&B staff.
Once an investigation is complete, liaise with Surveillance and ensure correct follow up is taken.
Ensure that all F&B stock is secured according to procedure at all times.
Ensure that a weekly health and hygiene inspection takes place incorporating all food outlets, BOH areas, bars liaising with the health and safety department and kitchen.
Ensure that a weekly cleaning programme for all F&B outlets is in place and follow up on a regular basis. Liaise with Public Areas where necessary.
In conjunction with the Chef and Chief Steward, ensure that the BOH areas are hygienically maintained standard in accordance with health regulations.
Liaise with contractors ensuring contract agreements are maintained and do spot checks when required.
Be on hand during peak hours to monitor standards of service and presentation complies with the agreed policies and procedures, ensuring the highest degree of guest satisfaction.
Standard duties
To have a thorough knowledge of all the facilities and services offered or for sale by the hotel.
To maintain at all times the highest standards of appearance and social skills, according to company policy.
To work in harmony with all staff, and with any department related with the operation.
To attend training as and when required.
To be familiar with the staff handbook, house rules fire and security procedures.
To perform any other duties as directed by the F&B Director.
To be available to work overtime at the request of the F&B Management.

Tagged as: Assistant, Manager, Outlet, SayPro