Assistant Outlet Manager

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Job Profile

Job Title: Assistant Outlet Manager
Grade: SS

Business Unit: Jumeirah Bilgah Beach Hotel, Baku Location: Baku

Department: Food and Beverage  Function: Food & Beverage Service

Reports to: Outlet Manager

Direct Reports: 

• Team Leaders, Colleagues

Financial Accountability 

• To strive to achieve desired financial budgets of the outlet
• To control breakage
• To control manning and limit overtime

Conditions of Work: Normal operational and administrative hotel conditions

Role Overview

Purpose: To oversee the effective operation of the Outlet.

Communication:

Internal
Colleagues, management

External
Guests (in house and external), suppliers, contractors

Main Duties:

1. To always embrace the Jumeirah Hallmarks
2. To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
3. To assist with hiring, training, supervising and discipline all outlet colleagues.
4. To maintain a friendly yet unobtrusive manner with all guests.
5. To possess a management ability that ensures a successful handling of the outlet
6. To control reservations and seating of the outlet.
7. To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
8. To anticipate, in advance, all materials and supplies and assure their availability.
9. To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
10. To observe daily conditions of all physical facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
11. To prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
12. To communicate with other departments to ensure a supporting team of professionals.
13. To communicate with the Chef, and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns.
14. To ensure a safe working environment for all colleagues within the outlet.
15. To forecast covers and revenues and then schedules accordingly.
16. To develop all colleagues for future advancement.
17. To recommend salary adjustments, transfers, promotions and dismissals.
18. To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
19. To assist in completing and conducing performance evaluations for all colleagues.
20. To maintain a daily log for communication between outlet colleagues.
21. To supervise the public areas and restrooms.
22. To attend and participate in all required meetings.
23. To promote teamwork and foster a harmonious working climate.
24. To promote good public relations and handle complaints or concerns of guests.
25. To handle all inventories directly involved with the operation of the outlet.
26. To utilize the computer system in ringing, printing and closing checks as well as shift reports and other Office usage
27. To recognize and address potential disruptive or undesirable guests.
28. To properly handle and report employee and guest accidents.
29. To respond properly in any hotel emergency or safety situation.
30. To perform other tasks or projects as assigned by hotel management.
31. To assist in laying out goals and develop strategies to accomplish said goals.
32. To forecast necessary staffing to get the job done.
33. To continually be aware of departmental needs as they relate to production and staffing.
34. To assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
35. To control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
36. To formulate and recommend changes to improve colleague’s performance and teamwork.
37. To keep colleagues informed about hotel policies and changes.
38. To assist in managing and controlling overall expenses of the outlets focusing on higher revenue and profit.
39. To work in co-operation with the Chef and Sous-Chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.
40. To keep informed of special events such as Ramadan, Eid, etc.
41. Knowledge of P.O.S. system of hotel
42. To keep the waste factor in the hotel at a minimal level.
43. To ensure that colleagues maintain inventories and par stocks.
44. To posses the ability to budget and control expenses
45. To be knowledgeable in all facets of Human Resources nature interviewing, evaluating, discipline, termination.
46. To identify potential problems and ask for assistance before breakdown occurs.
47. To provide lateral service within the hotel whenever needed

Tasks (optional): - 

Qualifications 

• High school degree
• Hotel School Degree or diploma or equivalent
• Train the Trainer, Up-selling skills training, HACCP

Experience

• Experience working in a multi cultural environment

Skills

• Well versed in financial aspects of operations
• Knowledge of Micros Point of Sale system

• Competencies

E-mail: [email protected]

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