Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
Analyze and submit month-end reports and identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
Build a good relationship with guests or regular patrons. Try to remember individual patron s names and their preferences to extend a personalized service
Handle guests complaints and comments tactfully and efficiently
Handle all administration work pertaining to cashier/bar operation requirement and company s policies
Maintain department communication logbook and updated notice board
Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
Ensure that health, safety and security procedures are in place in the outlet
Attend all briefings, meetings and trainings as assigned by management
Perform proper handover and communication to the next shift
Assist other food & beverage outlets with their operations during peak times or when required
Interview, select and recruit outlet employees
Identify and develop team members with potential
Conduct performance review with the team
Constantly monitor team members appearance, attitude and degree of professionalism
Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Bachelors degree in Hospitality Management, Business Administration, or related field
Minimum of 2 years of experience as an Outlet Manager or 5+ years of progressive experience in food and beverage management
Strong financial acumen with experience in budgeting and financial reporting
Excellent customer service skills with a focus on creating memorable guest experiences
Proficiency in inventory management and point-of-sale systems
In-depth knowledge of food and beverage trends, quality standards, and health regulations
Ability to work flexible hours, including evenings, weekends, and holidays
Excellent communication and interpersonal skills
Proficiency in Microsoft Office suite and restaurant management software

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