General Manager - Mott32

Summary

Duties & Responsibilities:

OPERATIONAL

• Together with the Chef, ensures that the outlet is managed efficiently and profitably according to the established concept statement, providing courteous, professional, efficient, and flexible service at all times.

• Is a hands-on manager and is always present in the outlet, especially during busy periods.

• Establishes and strictly adheres to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

• Conducts monthly inventory checks on all operating equipment and supplies.

• Conducts daily pre-shift briefings to employees on preparation, service, and menu.

• Liaises with the kitchen and bar on daily operations and quality control.

• Has a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend food and beverage combinations and upsell alternatives.

• Ensures that the outlet is kept clean and organized, both at the front as well as the back of house.

• Liaises and organizes that the established cleaning schedules are strictly adhered to.

• Coordinates all repair and maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.

• Handles all guest requests and inquiries on food, beverage, and service. Ensures that all employees establish a rapport with guests.

• Ensures services provided are always available and are always carried out to define standard with the utmost efficiency, consistency and courtesy as detailed in the operation manual.

• Strictly adheres to all policies and procedures issued by the Finance with regards to cashiering and cash handling.

• Ensures to report and explains any discrepancies in outlet checks, daily transactions, and reports.

MARKETING

• Participates in the formulation of the annual marketing plan and implement with the outlet team with effective sales and promotional activities to maximize revenues.

• Implements consistent guest recognition program and maintains a relevant guest database.

ADMINISTRATION

• Assists with the development and maintenance of a detailed operation manual that reflects policies & procedures, work processes and standards of performance. Ensures annual review to accurately reflect any changes.

• Assists with the preparation of the annual business plan ensuring objectives fully address business objectives of the restaurant and needs of employees.

• Assists with the preparation and regular update of the budget, in close cooperation ensuring targets are met and costs are effectively controlled.

• Submits the following: Monthly Outlet Report, Monthly Objective Review, and Trainer’s Report.

PEOPLE MANAGEMENT

• Recruits, selects, motivates, and develops employees to work by following the operational, financial, administrative philosophies ensuring employees are multi skilled and perform multi tasks.

• Through hands on management, supervises closely all service employees in the performance of their duties in accordance with policies & procedures and applicable laws.

• Delegates appropriately duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

• Instils and supports the training initiatives and philosophies of the company and works closely with colleagues developing a team of active departmental trainers.

• Ensuring that all Assistant Managers and Supervisors take an active role in the training and development of employees.

• Develops and assists with training activities focused on improving skills and knowledge.

• Ensures employees have a complete understanding of rules and regulations, and that behavior complies.

• Monitors employee morale and provides mechanism for performance feedback and development.

• Conducts annual performance appraisals providing honest and appropriate feedback.

• Effectively communicates guiding principles and values to all levels of employees.

• Ensures all employees maintain an up to date awareness of product knowledge, current promotion, policy changes and appropriate internal communication.

Qualifications

OTHER RESPONSIBILITIES

• Ensure a service-oriented culture focusing on guests’ needs.

• Be well versed in the hotel’s fire and life safety emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Build strong working relationships with other hotel departments

• Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress

• Maintain the highest standard of personal appearance and cleanliness

• Perform other duties assigned by the management

Required skills and Qualifications:

• Holds a degree in hospitality management specializing in Food and Beverage Management.

• Strong international work experience.

• Experience in Chinese restaurants and or has worked in China essential.

• Mandarin and Cantonese oral and written skills is a plus.

• Impeccable reading, writing and oral proficiency in English.