Career Opportunities

Responsibility

• Ensure that all the outlets and banquets are managed efficiently according to the established concept statements. 
• Frequently taste Restaurants, Bars & Events in all outlets and be demanding and critical when it comes to Restaurants, Bars & Events quality.
• Assist the Executive Chef with creative suggestions and ideas.
• Establish a rapport with guests maintain good customer relationships and handle all guest complaints, requests, and inquiries on food, beverage, and service.
• Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Restaurants, Bars & Events Annual Marketing Plan.
• Continuously seek ways to assist the Outlet Management maximize their revenues and profits.
• Ensure that all Outlet Management Teams and Catering Departments are fully aware of market needs and trends and that their products meet these requirements.
• Responsible for preparing the annual Restaurants, Bars & Events Business Plan ensuring Divisional Objectives fully address the business objectives of the hotel and the needs of colleagues.
• Establish well-organized Restaurants, Bars & Events stores, maintaining close control of the consumption of materials, stores, and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively.
• Recruit, select, and develop Restaurants, Bars & Events colleagues to work following the operational, financial, and administrative philosophies willing to become multi-skilled and perform multiple tasks.
• Delegate appropriate, duties and responsibilities to equipped and resourced colleagues, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Conduct annual Performance Appraisals providing honest and appropriate feedback.
• Conducts weekly Restaurants, Bars & Events Meetings, ensuring all meetings are well-planned, efficient, and results-oriented.
• Handles guest and colleague inquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow-up.
• Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry, and company.

Qualifications

• Ideally with a university degree or diploma in Hospitality or Tourism management.
• Catering school certificates is an advantage.
• Minimum 2 years of work experience as Director of Restaurants, Bars & Events; in large properties. Pre-opening experience would be an advantage.
• Good operational, administrative, and interpersonal skills are a must.