• Organizes the work for the team, including the need to multi-skill in employees for job requirements
• Optimizes the outlets staffing as per the operations demands and if required assists other outlets requiring help & making provision for special events etc.
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Continuously takes initiatives to enhance and improve his/her team member’s product knowledge.
• Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during outlet briefings etc.
• Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.
• Ensures the point of sale is prepared to a high standard in order for:

• Taking guests' orders

• Equipment is used correctly

• Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations
• Checks the quality, speed and overall efficiency of the team/waiting staff.
• Ensures that the Back of the house service areas is maintained as per the hotel standards.

Business plan /Analysis

• Supervises the team's sales attributes
• Analysis the outlets sales and revenue and strives to achieve and exceed the Financial budgets as per hotel policy.
• Makes efforts to train the team in up-selling and suggestive selling techniques
• Helps increase guest loyalty through quality of service

Team Management

• Evolves working methods in line with brand philosophy
• Respects labor law, particularly when preparing work schedules
• Manages his/her team and is responsible for their talent development and organizes the training required for the same.
• Regularly conducts necessary tests for team members and takes necessary corrective actions.
• Integrates, trains and manages personnel and assists team members to  improve their skills and provides support for career development
• Ensures his/her staff are well presented (clothing, personal hygiene etc)
• Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)

General Duty

• Organizes work and number of personnel according to level of activity
• Shares the responsibility for meeting the department's targets with his/her superior, by:
    - respecting the procedures and internal audits personally applicable
    - ensuring respect of the procedures and internal audits applicable to the team
    - increasing sales
• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting brand standards
• Respects the instructions and safety guidelines for the equipment used
• Works closely with Sommelier to build the wine list of the outlet and ensures the staff training on the same.
• Works closely with the Head Barman to build the cocktail list of the Bar & ADD.
• Ensures that the hygiene standards are met all the times.
• Ensures the FIFO rules are implemented by staff and ensures a proper rotation of the stock avoiding bulk stocks in stores.
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

• QUALIFICATIONS AND EXPERIENCE