Jumat, 30 Maret 2012

Outlet Manager Job Desc

Job title                                  :               Outlet Manager   
Department                                           :               F & B

REPORTING LINE                            

Report to                                               :               Food & Beverage Manager
Responsible for                    :               To Manage outlet staff and operation


Vertically                                               :               To F&B Manager and Department head
Horizontally                                          :               All F&B Staff assign to his outlet


Over Money                                         :               Responsible of all cashiering procedure in his outlet
Over Staff                                              :               Has authority to manage staff in accordance with Hotel policies procedures   

Directs and coordinates all activities and provides assistance to the staff in the restaurant and bar assigned, to ensure all established service standards and procedures of City Centre Hotel & Residence Managed by are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.

Under the general guidance of the Food and Beverage Manager in accordance to the Hotel’s Policies and Procedures.


1.         Responsible for the administration, service and bar operation, of the outlet assigned.
2.       Responsible for guiding all service and bar personnel assigned in the restaurant or bar in the performance of their duties and responsibilities.
3.       Responsible for directing all efforts in the restaurant service and bar to achieve the financial goals of the outlet.
4.       Responsible for following up the implementation of the Policies and Procedures in operating the restaurant and bar.
5.         Responsible for checking the sufficiency of operating equipment and supplies for service and bar.
6.         Responsible for maintaining the sanitation standards in the outlet.
7.         Responsible for providing functional assistance to the staff during peak periods.
8.         Responsible for scheduling sufficient manpower in the outlet to suit volume of business.
9.         Responsible for maintaining a clean and wholesome ambiance in the outlet, controlling
            room temperature, ventilation, lighting effects and music.


1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
2.       Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service update.


1.       Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
2.         Conducts daily briefing and de-briefing and weekly meeting for all service staff in the outlet.
3.       Reads and understands the monthly Profit and Loss Report, and monitors controllable costs through these reports.
4.         Participates in the annual goal setting for the outlet, the business plan and marketing plan.
5.         Recommends corrective actions for unfavourable variances in budget commitments.
6.         Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
7.         Establishes two way communications with related departments like Banquet, Kitchen, and other outlets.
8.         Communicates effectively with guests, subordinates, immediate superior and other section heads. 
9.         Prepares daily cover count and revenue report for the outlet.
10.     Attends daily F & B briefing, weekly F & B Meeting and all other training sessions and meetings required for the position.
11.        Manages time effectively, by meeting deadlines on time.
12.        Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
13.        Identifies and solves problems in the outlet in a professional manner.
14.        Attends and solves guest complains in the outlet.
15.        Assists the F & B Cost Controller in conducting month end inventory of beverage supplies, operating
supplies, food supplies and operating equipment.
16.        Reports and controls breakage and losses in the outlet.
17.        Recommends promotions to increase outlet’s revenue.


1.         Reports to the Food and Beverage Manager.
2.         Directs and supervises the activities of the Asst. Manager, captain waiters, hostess, bartenders,     waiter/ress and bus boys/girls in the outlet.
3.         Coordinates with other outlet heads and Kitchen section heads for reservations, special menus and other
activities in the Hotel.
4.       Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and hotel.


1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to the F&B manager.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the hotel if required.
2.       Ensure truth training that all staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Comply with Hotel policies and procedures.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.


1.         Interviews and orients effectively for supervisors and other service personnel up to a certain level.
2.         Coaches and counsels outlet’s Supervisor and captain waiters effectively.
3.       Evaluates objectively the performance of outlet’s Supervisor, captain waiters, bartenders and Hostess, Waiter/tress, bus boys/girls.
4.         Identifies training needs within the outlet.
5.      Prepare and conducts actual training for Asst. Manager, Captain Waiters, bartenders and service     personnel.
6.         Motivates a strong team within the service personnel in the restaurant.
7.       Communicates openly with the outlet’s service personnel and keeps them informed of all important information to assist them in their jobs.


1.         Assists in establishing objectives and strategies in the annual F&B Marketing Plan, conceptualizes             promotions for his outlets, including the successful implementation.
2.         Ensures truth in menu and advertising.


1.         Knows and understands the job description of all position in restaurant, service, bar and
            cashiering, capable of performing the tasks as required.
2.         Knows and understands all the food and beverage policies and procedures in service of food and   beverage.
3.         Recognizes good quality products and presentation.
4.       Directs all efforts in the outlet to maintain all service standards established for food and beverage service department.
5.         Implements an effective cleaning schedule for the outlet.
6.         Directs all efforts in the outlet to achieve financial goals, by maximizing profits and minimizing costs.
7.         Follows up in the implementation of truth in menu and advertising.
8.         Knowledgeable on first aid, safety and security procedures affecting the outlet.
9.         Knowledgeable in wine service and bartending.
10.        Maintains control procedures in food and beverage cost and cashiering.
12.        Promotes guest satisfaction in the outlet.
13.        Maintains grooming standards for all service personnel in the outlet.
14.        Receives reservation for the outlet and special bookings.
15.     Knows the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
16.        Capable of operating all the equipment in the restaurant service and bar.


1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.
2.       Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


1.         May be rotated to different outlets and other temporary task within the Hotel.
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