Assistant Outlets

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Under the general guidance of the Outlets and Room Service Manager, _the Assistant Outlets and Room Service Manager is a hands-on leadership position that is _responsible for managing the daily operations _ensuring quality service and presentation standards established by the Hotel are met. _This position is required to exercise judgment, set priorities; schedule associates for a smooth and efficient operation to meet the requirements and be in line with budget and labour costs._

**KEY RESPONSIBILITIES**:
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**The key responsibilities of the Assistant Outlets and Room Service Manager include, but are not limited to**:
-Leads, develops, and supervises all Restaurant and Lounge associates; Responsible for the smooth running of the day-to-day operation, ensures that the associates provide quality service to all hotel guests and responds to guest concerns, complaints, and overall feedback.

-Follow through on tasks assigned.

-Acts as a resource and support to associates to ensure the efficient execution of all food and beverage service to the restaurant and/or lounge guests.

-Teach service technique and product knowledge to the restaurant and lounge teams that create positive associate and guest satisfaction; Ensures consistency in service delivery standards.

-Prepares the areas for opening and performs closing duties, which include pulling daily sales and labour reports from the Silverware POS system; Prepares event orders (set menus) for small parties.

-Inspects all areas of restaurant, Bar, and Room Service to ensure proper set-ups & standards are met.

-Ensures timely optimal scheduling after close analysis of guests in-house, weather conditions, events in banquets, and at the Convention Centre.

-Monitors work hours, scheduling, and vacation planning of associates while adhering to budgeted labour costs based on hotel occupancy and work volumes.

-Participates in recruitment, selection, and training of the team members.

-Assists in conducting performance reviews and is responsible for managing the performance of all associates.

-Acts as a liaison between the Restaurant & Room Service Manager and the associates.

-Assumes role and responsibilities of the Restaurant & Room Service Manager in their absence.

-Attends various meetings and hotel functions as related to the Outlets & Room Service function in place of the Manager; Assists in conducting regular Department meetings.

-Maintains a safe working environment in all sections of the Restaurant, Lounge & Room Service.

-Monitors and manages the quality and timeliness of services provided to ensure optimum guest satisfaction; makes improvements to ensure service standards reflect current industry trends.

-Ensures all equipment used within the department and for guest service is in prime condition and presentable through scheduled upkeep and cleaning (example Room Service Trolleys, their wheels, the Beverage brewing equipment, the bar equipment, etc, to name a few)

-Able to read and action group resumes and BEOs to ensure seamless operations (gift delivery, in-room functions).

-Communicates and creates BEOs when guests choose to have a function in the guest room (with Culinary, Catering & Reservations teams)

-Liaise with the Culinary, Stewarding, Banquets, and other departments for ensuring well-planned, quality, timely execution of special yearly events (Mother’s Day, Easter, Christmas etc.), quarterly stock take, schedule maintenance and upkeep of space and equipment.

-Ensures repeat guest recognition is part of the associates’ interaction with these guests.

-Interpret financial reports: teach, create, and implement plans to improve profits through effective management of the operation and collaborating with associated departments within the Food & Beverage division, whilst adheringto and improving the set standards.

-Plan by analyzing current business; organize required resources, including operational supplies, on time and scheduling of associates while adhering to budgeted labour costs based on business and work volume.

-Assist the culinary team in controlling food-related wastage.

-Prepares the areas for opening and performs closing duties, which include pulling daily sales and labour reports from the Silverware POS system; Prepares event orders (set menus) for small parties.

-Able to work in other areas of the Food & Beverage Division.

-Performs other related duties and special projects as assigned.

**COMPETENCY PROFILE**:
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**Attributes**:
**Achievement Oriented** -**sets standards of excellence for work to be completed and is not deterred by challenges.

**Attention to detail** -**Able to maintain a sustained level of concentration in a high-pressure environment, ensuring quality of work is consistently delivered by team members.

**_ Service Orientation_**_ _**_- _**Displays a commitment to quality guest service at all times, values the supplying of accurate and timely information and relates to people from diverse ba