Assistant Outlet Manager - Feast Restaurant

HUMAN RESOURCES VISIONWe will strive to create and maintain a community of winning talent which feels valued and lives the connection to the brand in whatever we do. We will provide the freedom and support where individuals can demonstrate their skills and abilities; grow and reach their potential in a performance reward driven environment. We will embrace diversity and inclusion and will act honestly and ethically in everything we do; aspiring to be the employer of choice.POSITION PURPOSETo assist and enable employees under your control to consistently achieve product and service delivery standard and ensure a high degree of guest care. To comply with Outlet policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.ESSENTIAL FUNCTIONS Support in interviewing, selecting, training, supervising, counseling and disciplining Outlet staff for the efficient operation of the outlet; Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes scheduling and directing team members in their work assignments; Interact positively with customers promoting hotel facilities and services, resolving problems to the satisfaction of involved parties; To provide regular feedback on progress/reports/magazines within the industry and how new concepts may be applied to our product; To support in the generation of new ideas for service and products that will maintain a competitive and leading edge over our Competitive set; To actively contribute to the creation of venues bringing people together, generating connections that seal deals and embody truly interactive areas through branded F&B experiences; Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency; To personally oversee quality of MEP (Mise-en-place) for both Operating Equipment and Operating Supplies as well as food/beverage products;Personally oversee month-end/periodical inventory procedures along with line staff; Evaluating cost effectiveness of all aspects of operation and developing and implementing cost saving and profit enhancing measures; Utilize prescribed cash handling procedures to accurately charge customers, create forecast and reports and write correspondence; To understand and effectively manage cultural needs and expectations of different groups utilising Hotel; To conduct quarterly appraisals with direct reports; To conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis;To prepare and regularly update Job Descriptions for direct reports;To prepare and regularly update Departmental Training Manual;To create an environment in which direct reports can take responsibility and authority for their work and development;To produce a monthly Manpower forecast;To provide other written reports as requested;To maintain a 24-hour response time to enquiries and correspondence and maintain system for active follow-up;In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel such as provide direct service to guests as needed, including, but not limited to, delivering orders, bussing, general clerical/cashier duties and service support to other dining venues when requested.SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.Must be able to speak, read, write and understand the primary language(s) used in the workplace;Must be able to read and write to facilitate the communication process;Requires good communication skills, both verbal and written;Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary;Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer;Ability to dialogue informally and effectively with all co-workers, in one-on-one or small group settings, through clear articulation of ideas and active listening;Awareness of the importance on non-verbal communications in interaction with others;Knowledge of hotel food and beverage operations;Knowledge of food and alcoholic beverages;Must possess basic computational ability;Must possess basic computer skills;Budgetary analysis capabilities required;Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses;Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.QUALIFICATION STANDARDSWe do expect that you do have the experiences/ behaviors below. You:Have the ability to effectively communicate with other departments; Embrace and value operational guidelines and brand standards;Possess superior analytical skills;Have the ability to plan and prioritize in order to achieve deadlines;Have the awareness of maximizing the returns to all stakeholders;Are adaptable to the ideas of different cultures, settings and situations;Enjoy working in a team setting;Do build lasting relationships with internal and external customers;Have immaculate personal presentation e.g. grooming and conversational ability;Demonstrate effective problem solving skills and analysis of issues and trends, in order to develop and apply appropriate strategies;Have knowledge of hotel computer systems and other IT related applications;Uphold ethical business practices. EDUCATION AND EXPERIENCEBachelor degree required in addition to a minimum of three years food and beverage service background and with at least one-year restaurant management.PSYCHICAL CONDITION REQUIRED FOR YOUR ROLEThis job often requires sitting behind a computer for extended periods of time;This job often requires standing or walking for extended periods of time;This job often requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity;This job often requires to:Be able to lift up to 5.5kg on a regular and continuing basis; Be able to lift trays of food or food items weighing up to 11kg frequently; Be able to push and pull carts and equipment weighing up to 90kg occasionally.Be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. This job requires operating computers and computerized equipment.EMPLOYMENT CONDITIONSThis job may require you to work on holidays and/ or weekends;This job may require you to work a shift other than a day shift, including first, second, and swing or overnight shift;This job often requires extended hours beyond a typical work week;This job requires you to conform to a conservative, formal grooming, attire and jewelry policy that will be monitored on a regular basis and may be addressed as seen fit by your manager;Sheraton Grand Hotel has a very strong commitment to safety and requires that you follow safety procedures closely;Our hotel has a no-tolerance policy regarding unlawful discrimination and harassment, and requires that you follow our anti-discrimination and anti-harassment policies.This job requires a well-paced ability to maneuver between functions occurring simultaneously.