Career Opportunities

Responsibility

Assist to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. 
Oversee the preparation and update of individual Departmental Operations Manuals.
Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Ensure the delivery of brand promise and provide exceptional guest service at all times.
Provide excellent service to internal customers in other departments as appropriate.
Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintain positive guest and colleague interactions with good working relationships.
Establish a rapport with guests maintaining good customer relationships.
Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service.
Spend time at Niccolo Kitchen (during peak periods) to ensure that they are managed well by the respective colleagues and functions to the fullest expectations.
Maximize colleague productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Assist to improve productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
Assists to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.
Assist the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue.
Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Manage costs proactively based on key performance indicators, work with the respective Heads of department as appropriate.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Prepare annual marketing plan with members of the department, as a base of annual marketing plan of RB&E Dept.
Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
Continuously seek Marketing and Public Relations opportunities to increase awareness and ultimately business.
Embrace all the Forbes and WHM standards of Niccolo Hotels Global expectations and make sure these are all in place in the RB&E outlets while providing enough training to staff and checking in a daily basis with immediate corrective actions in place.
Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensure that Food and Beverage colleagues work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate. 
Supervise on restaurant services and catering standards, implement correct measure with Director of restaurant, Executive Chef and Niccolo Kitchen Chef where necessary.
Carry out inspection on RB&E operation with Niccolo Kitchen Chef frequently and thoroughly.
Supervise usage of fresh products in the meal preparation procedure.
Give assistance to Executive Chef/ Niccolo Kitchen Chef on creative suggestions and ideas.
Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.
Communicate on daily operations and quality control with kitchen closely.
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.
Ensure front and back of house area of the restaurant clean and orderly.
Communicate with Housekeeping department, ensuring established clean plan is carried out strictly.

Qualifications

University Higher Diploma graduate, major in Business Administration/ Hotel Management or equivalent. 

Catering school certificate is an advantage.

At least 2 years working experience on the same position in RB&E.

Mature, independent, tactful with good interpersonal & communication Skills.