Restaurants Outlets Manager

Restaurants Outlets Manager

Location: Port of Spain

Salary range: TT$16,500 neg

Industry: Hospitality

Position Summary

The Venues Manager will oversee the food and beverage areas within the hotel. Responsibilities may include scheduling, forecasting and training, ensuring compliance local laws as well as all operating procedures. This person will also coordinate special events at the Hotel.  The Venues Manager must have strong communication and analytical skills.  Food and Beverage cost control experience is helpful.

Position Responsibilities/ Essential Functions

• Manages service aspects in all food and beverage assigned areas and events.
• Manages IRD, lounges and restaurant to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the company’s grooming and standard operating procedures.
• Hires, manages and trains staff in all technical and non-technical aspects of their role including quality and service.
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Communicates with service and kitchen staff regarding reservations and/or special events.
• Conducts pre-shift or pre-event meetings with all necessary staff.
• Evaluates and supervises performance and carries out disciplinary action as needed.
• Completes and administers employee performance appraisals.
• Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns and budget.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Ensures staff are trained in adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies.
• Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing.

• Prepare reports and analyze data as required by management.
• Attend pre-shift before events begin in order to learn function particulars, including hotel and guest expectations.
• Mentor, motivate and teach staff to ensure success; resolve any issues that occur on the job
• Perform other related functions that may be assigned.

Food and Beverage Manager Requirements and Qualifications

• Minimum of four (4) years or more of progressive Hotel food and beverage Management experience. 
• A minimum of a Diploma in Hospitality/ Tourism Management or a relevant field;
• Ability to speak a second Language fluently will be considered an asset.
• Wine and spirit knowledge 
• Full flexibility to work weekends and holidays and a varied schedule;
• Excellent proficiency with Microsoft Suite applications;
• Refined verbal and written communication skills;
• Physically agile, ability to stand or walk for long periods of time;
• Excellent time management and organizational skills;
• Excellent problem solving skills.
• Well-groomed, professional appearance
• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds;
• A true desire to understand and anticipate the needs of others in a fast paced environment
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, strong developer and trainer and effective in providing exceptional customer service.
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