Career Opportunities

Responsibility

• Assist to ensure that the RB&E 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 Bar are receiving the best possible service.
• Be present at Bar 62 during operational hours 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.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.
• Ensure 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 Bar/restaurant operations constantly to make sure that the Bar’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 RB&E 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 RB&E items during operation, making feedback as appropriate.
• Supervise on restaurant services and catering standards, implement correct measure with assistant Bar manager, Executive Sous Chef and Sous Chef where necessary.
• Carry out inspection on food and beverage operation with Executive Sous Chef frequently and thoroughly.
• Supervise usage of fresh products in the meal preparation procedure.
• Give assistance to Executive Chef/ Executive Sous Chef on creative suggestions and ideas in order to maximize food revenue in the Bar.
• 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.
• Work with ADRB&E in the preparation of the annual marketing plan with department members as basis for RB&E department's annual marketing plan.
• Continuous assessment of local, domestic and international market trends, suppliers and other hotel/restaurant operations to ensure that the operation of the Bar remains competitive and cutting-edge.
• Constantly seek marketing and public relations opportunities to raise awareness and ultimately the business.
• Oversee and assist in the recruitment and selection of all restaurant colleagues. Adhere to hotel guidelines when recruiting and use a competency-based approach to selecting colleagues.
• Oversee the punctuality and appearance of all RB&E colleagues, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Maximize the effectiveness of colleagues by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Conduct annual Performance Appraisal with colleagues and to support them in their professional development goals.
• Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.
• Plan and implement effective training programmes for colleagues in coordination with the Training Manager and Departmental Trainers.
• Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Encourage colleagues to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Support, demonstrate and reinforce the Niccolo Hotels Values and Culture Characteristics.
• Ensure that all colleagues have a complete understanding of and adhere to colleague rules and regulations.
• Ensure that colleagues follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Exercise responsible management and behaviour at all times and positively representing the hotel management team and WHM.
• Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.
• Ensure high standards of personal presentation and grooming.
• Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Attend training sessions and meetings as and when required.
• Carry out any other reasonable duties and responsibilities as assigned.

Qualifications

• 3 years related experience or an equivalent combination of education and work-related experience.
• Tactful with good interpersonal & communication skills.