Fifty 8° Grill Manager 58° 扒房经理

· Takingresponsibility for the business performance of the outlet
· Takingresponsibility for the qualitative performance of the outlet
· Settingbudgets and/or agreeing them with senior management
· Developoutlet up-selling strategy
· Organisingmarketing activities and promotional events in cooperation with theCommunications Department
· Planningand coordinating menus with the chef
· Analysingand planning outlet sales levels and profitability
· Preparingreports at the end of the shift/week, including colleague control, cost ofsales control and sales
· Creatingand executing plans for department sales, profit and staff development
· Supervise F&B service by directing and guiding subordinates, providing them feedback
· Ensureguests preferences are remembered
· Ensure reservations, greeting, seating and taking orders by staff are all done to MOstandards
· Ensurefood and beverages are presented to guests according to the standards of theoutlet
· Developa strategy for handling special requests and VIPs
· Dealwith guest complaints in a timely manner and update F&B Director whereappropriate
· Ensure that hotel grooming, uniform and hygiene standards are beingmaintained, enhancing a professional image
· Be aware of, and comply with, local and relevant Food Acts, safe working practices as laid down under FHLSS.
· Adhereto Safe&Sound procedures regarding Health & safety, HACCP standards