- Supervises products & services to ensure compliance with established quality standards.
- Ensures that all outlet personnel adhere to proper control procedures and comply with hotel rules and regulations.
- Ensures that the F&B promotions is being followed and promoted.
- Monitors par stocks for each outlet and ensures compliance.
- Enforces compliance with cashiering and check control procedures.
- Supervises control over wastage in outlets- misuse and breakage of china, glassware, linen, and supplies.
- Accomplishes daily outlet logbook and daily checklists.
- Checks outlet service and kitchen areas for hygiene, cleanliness, and standard set up.
- Completes staff attendance and schedule for submission to payroll and HR respectively.
- Directly oversees the floor during meal periods monitoring service, guest satisfaction, and adherence to standards.
- Meets and greets guest by name whenever possible.
- Conducts daily briefing prior to each meal period.
- Promotional activities for all seasonal events to be handled effectively.
- Ensures all staff has accomplished their side duties. Checks side stations before and after meal periods.
- Replaces or waives payment of any unsatisfactory food or drink and takes appropriate action to remedy the situation and implements procedures to avoid recurrence.
- Ensures proper manning in the outlet & bar.
- Monitors food and beverage quality and portion control.
- Controls usage of outlets supplies and equipment.
- Coordinates with Chef/Manager on operational needs.REQUIREMENTS- Assists in promotional plan, implementing successful and creative events.
- Implements staff sales incentive programs ensuring staff meet their sales targets.
- Utilizes guest history program. Creates pool of regular guest for outlet.
- Orients, trains, motivates, and supervises outlet employees to ensure: full compliance with Quality Standards, maximization of labor productivity and total guest satisfaction.
- Ensures employee compliance with grooming standard and reports deviance.
- Evaluates performance of staff constantly through personnel tracking sheets, evaluation of performance and administering disciplinary action.
- Monitor all staff schedules to ensure productivity without jeopardizing quality.
- Assists in forecasting volume of business and implementing sound business strategies.
- Develops and utilizes restaurant pick up charts.
- Attends daily briefing, monthly outlet meeting, F&B meeting and other meetings as required.
- Innovates and enforces more efficient procedures in terms of revenue, labor average check, covers maximization and minimization of food and beverage costs.
- Performs all tasks and duties which may be assigned from time to time.ABOUT THE COMPANYFounded in 1973 in Bahrain, the Landmark Group has successfully grown into one of the largest and most successful retail organizations in the Middle East. An international, diversified retail conglomerate that encourages entrepreneurship to consistently deliver exceptional value, the Group operates over 900 stores encompassing a retail presence of over 13 million sq. ft. across Middle East, India, Egypt, Turkey, Yemen and Pakistan (franchise operation). The Group employs around 31,000 employees.

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