Main duties:
Ensure that the port is efficiently managed in accordance with applicable concept statements.
To ensure adherence to all operating standards in order to achieve the level of service specified in the Departments Operations Manual.
To assign responsibilities to subordinates and check their performance periodically.
– To be on the ground at all times.
– To assist in operations during busy periods.
To ensure that the nominal stock of all operating equipment and supplies is strictly adhered to and that the outlet is adequately stocked.
To assist in conducting monthly inventories of all operating equipment and supplies.
To assist in controlling purchase orders, warehousing and accurate use of all operating equipment and supplies
To attend the daily operations meeting in the absence of an Outlet Manager or Assistant Outlet Manager
To attend all meetings as required by the executive management.
– To ensure that the outlet is kept clean and organized, both at the front and back of the house.
– To coordinate and organize with the Housekeeping and Supervision departments that set cleaning schedules are strictly adhered to.
– To conduct daily pre-shift briefings for employees on setup, service and menu.
Liaise with the Kitchen and Beverage department regarding daily operation and quality.
– To deal with all complaints, requests and inquiries of guests regarding food, beverage and service.
– Establishing a relationship with guests to maintain a good relationship with customers.
– To ensure strict adherence to the teller’s procedures at the port.
– To assist in reviewing and updating the outlet departmental operations manual on the basis of need.
To assist in the formulation of the annual marketing plan to create a list of marketing activities in line with the compilation of the annual work plan.
To assist in the planning and organization of festive food promotions within the outlet manager.
– To keep a journal.
To assist in the planning of the outlet’s weekly schedule and work schedules to ensure that the outlet is staffed with enough staff to handle the level of business.
– To keep the port board.
– To submit all guest/employee incident reports.
– To report ‘lost and found’ items.
Issuing repair and maintenance work orders to ensure proper maintenance of the outlet.
Maintain good working relationship and working relationships with employees in the port and all other departments.
– Perform any reasonable tasks assigned by the Food and Beverage Division.
To help train employees to ensure they have the necessary skills
Perform their duties with maximum efficiency and in the most productive manner.
To conduct and/or contribute to regular management communication meetings.
To attend training courses and meetings when required.
– To ensure listings are posted and schedules are submitted on time.
– Terms and conditions of employment, local legislation and company/hotel policies and procedures.
Coordinating and reporting to the Food and Beverage Department and the Human Resources Department of all training sessions.
To identify and develop young talent within the organization for potential future growth within the group
To conduct a monthly, quarterly, semi-annual, annual inventory of operating equipment.
Other duties:
To help build an effective team of employees by actively taking care of their well-being, safety and development. Make sure you encourage them to maintain good relations with their colleagues and all other departments.
– To ensure that all staff are reporting on duty on time and in the correct uniform/uniform and name card at all times and to ensure that a high standard of personal appearance and hygiene is maintained and adherence to hotel and management appearance standards.
Ensure that all staff provide friendly, courteous and professional service at all times.
Assist in the training of employees to ensure that they have the necessary skills to perform their duties with maximum efficiency and in the most productive manner.
To ensure that you and all staff have read the Hotel Personnel Handbook and understand and adhere to the hotel’s rules and regulations, and in particular, policies and procedures relating to fire, hygiene, health and safety.
To supervise staff within the department, ensuring that correct standards and methods of service are maintained as stated in the hotel operations and management manuals.
– To respond to any department changes as dictated by the needs of the industry, company or hotel and share your business plan with your supervisor.
Flexible and extend job duties to carry out any other reasonable duties and responsibilities within the functional capacity as assigned, including redeployment to alternate departments/regions if required, to meet business requirements and guest service needs.
– To ensure listings are posted and schedules are submitted on time.
To ensure that all employees are treated fairly and consistently as set out in the terms and conditions of employment, local legislation, and company/hotel policies and procedures.
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