Outlet Manager- British Pub

PRIMARY RESPONSIBILITIES:

• Supervises and monitors the administration, service and Restaurant/Bar operation.
• Always familiarizes with state and local alcohol ordinances and ensures the implementation of these ordinances.
• Ensures the implementation of the Policies and Procedures in the outlet.
• Supervises and guides all service and bar personnel assigned in the restaurant or bar in the performance of their duties and responsibilities.
• Monitors and ensures the sufficiency of operating equipment and supplies for service and bar.
• Identifies and solves problems in the beverage matter in a professional manner.
• Reports and controls breakage and losses in the units.
• Checks and ensures the timely submission of the daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Directs all efforts in the restaurant service and bar to achieve the financial goals of the outlet.
• Assists the department head in the F & B plan to maximize revenue and profit from the outlet. Recommends promotions to increase outlet’ revenue. Develops new alcohol packages, promotions, events and wine menus.
• Prepares the monthly Profit and Loss Report, and monitors controllable costs through these reports.
• Participates in the annual goal setting for the outlet, the business plan and marketing plan.
• Assists the F&B Cost Controller in conducting month end inventory of beverage supplies and operating equipment.
• Proposes an effective roster to ensure sufficient manpower of service staff to suit volume of business.
• Conducts performance appraisals for staffs in the service to ensure the productivity and positive improvement of the performance.
• Directs responsibility for training the staff for all Food & Beverage service. This training includes all knowledge of the state and local laws that govern the sale of alcoholic beverages, so that the server is always following these laws and will never make a sale that is in violation of these laws. This training also includes all the usual knowledge for proper customer service of all alcohol products.
• Communicates openly through briefing and meeting with the outlet’s service personnel and keeps them informed of all important information to assist them in their jobs.
• Coordinates with the Outlet Chef and Executive Sous Chef for all food related info/queries/suggestions and promotions
• Performs other duties as assigned by the department head.

JOB REQUIREMENT:

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years management experience as Pub Manager/Bar Manager in same Industry
• Good knowledge in the Food & Beverage products and high-end service levels
• Have excellent English communication skills both in written and spoken
• Computer literate
• Organized with strong planning, good communication and interpersonal skills