Laguna Phuket Hotel Group

Job Purpose:

To assist in directing, controlling and co-ordinate all outlet activities ensuring the outlet meets its financial and guest satisfaction objectives.

Key Result Area:

1. Direct and control all subordinate associate to ensure that all day to day operational matters are handled on time and guest expectations are met

2. Provide guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities

3. Oversee the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations

4. Liase with the Kitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that the operation runs smoothly in areas of joint responsibility

5. Supports the restaurant reservations manager in coordinating reservation agents to ensure that all day to

day operational matters are handled on time and guest expectations are met

6. Maximize revenue in the outlet by implementing upselling procedures

7. Assist in monitoring and controlling the financial performance of the outlet controlling costs and expenses

8. Assist in monitoring and controlling the hotels OE inventory and participate in inventory taking

9. Conduct frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and take appropriate action where necessary

10. Assist in the maintenance of efficient administration preparing and submitting reports on

time as directed

11. Assist in the selection, training and evaluation of subordinate employee

12. Coach, counsel, discipline and develop subordinate employees

13. Performs additional duties as it may be necessary from time to time.

14. Ensure all the staff to carry out the task according to the Standards & Procedures

15. Ensure that all associates comply with the grooming and uniform standards

16. Complies with the hotel specific, guidelines of Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and when possible exceed guests expectations

17. Control stock and monitor stock security procedures

18. Assist with functions

19. Coordinate room set requirements as per event orders and client requests.

20. Inspect and be responsible for final set up arrangements.

21. Prepare and present banquet guest checks, ensuring all consumptions are duly charged.

22. Daily preparation of Banquet Log Book for submission to F&B Director or F&B Manager / as requested

23. Liaise closely with the Event Manager and be aware of changes to the guest requirements.

24. Consult with Executive Chef in all matters relating to quality and presentation of food.

25. Ensure flower requirements are met on a timely basis.

26. Generate maintenance requests to ensure all operating equipment is in good order

27. Conduct regular staff meetings to keep all associates informed.

28. Ensure compliance with legislated health and safety requirements within the workplace.

29. Comply with all Corporate and Hotel Standards and Procedures.

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