This service is set to disconnect automatically after {0} minutes of inactivity. Your session will end in {1} minutes.<br/><br/>Click OK to reset the timer to {0} minutes.<br/><br/>You have been signed out.<br/><br/>This service is set to sign out after {0} minutes of inactivity.<br/><br/>Job Description - Hospitality Manager (ACC00008 C)<br/><br/>Job Description<br/><br/>Hospitality Manager<br/><br/>-<br/><br/>(<br/><br/>ACC00008 C<br/><br/>)<br/><br/>Description<br/><br/>Project Manager is responsible for the management of all site aspects (administration, financial, and development of the Catering activities.<br/><br/>Meeting and Coordinates with Clients and provides maximum supports to their entire satisfaction, organize and maintains budgeted revenues through solicitation of business while controlling expenditures. Direct, implement and maintains a management philosophy which serves as a guideline to Catering staff. To mentor, develop, coach and educate staff providing leadership to operations.<br/><br/>Direct responsible for the Operations under his supervision and responsible for the quality, staff development and growth of the activity managed<br/><br/>1.<br/><br/>Responsible to prepare, in conjunction with the Operations Manager an annual operating budget, that will form part of the Business Plan.<br/><br/>2.<br/><br/>To ensure that the Division’s Operational Budget is strictly adhered to and that all costs are strictly controlled.<br/><br/>3.<br/><br/>To ensure Preparation and distribution of the monthly Catering & Support Services forecast identifying covers and sales by meal period.<br/><br/>4.<br/><br/>To monitor all costs and recommend measures to control them.<br/><br/>5.<br/><br/>To ensure that each outlet / project are individually profitable.<br/><br/>Operational:<br/><br/>1.<br/><br/>Assist in managing<br/><br/>the day-to-day operation of the Catering and informs the Operations Manager of any decision taken which did not require his action and any other relevant information.<br/><br/>2.<br/><br/>Responsible in controlling and analysing, on an on-going basis, the levels of the following:<br/><br/>b.<br/><br/>Payroll & Food Costs<br/><br/>c.<br/><br/>Quality Assurance<br/><br/>d.<br/><br/>Service Standard and Presentation of Products<br/><br/>e.<br/><br/>Hygiene & Sanitation Condition of facilities and equipment<br/><br/>g.<br/><br/>Guest Satisfaction<br/><br/>h.<br/><br/>Staff Training<br/><br/>3.<br/><br/>Maintain complete knowledge of and comply with all divisional policies and procedures, ensuring that Catering and Support Services staff is informed as well.<br/><br/>4.<br/><br/>Responsible for setting the standards of all Food & Beverage and Equipment.<br/><br/>5.<br/><br/>To ensure that all operating standards comply with company policies and procedures.<br/><br/>6.<br/><br/>Coordinate daily with Catering staff to review status of new events, schedules, priority assignments, and all information pertinent to the operation.<br/><br/>7.<br/><br/>Organize and delegate operational actions plans and follow up the status.<br/><br/>8.<br/><br/>Review the reports, log book, sales; resolve discrepancies if any. Track revenue against budget.<br/><br/>9.<br/><br/>Ensure that Catering staffs are familiar with the service standards.<br/><br/>10.<br/><br/>Check that functions are properly staffed to provide the required standard of service. Ensure that staff is well groomed; resolve any deficiencies with the project supervisor and/or the chef on duty.<br/><br/>11.<br/><br/>To Ensure the Head cook / Chef Supervisor plan special requests for clients and special event menus. Ensure cleaning and sanitizing of all food service areas, crockery and cutlery wares, bain-marie, trolleys, shelves, refrigerators and hot cabinets, plus the sweeping and mopping of all floors in the restaurant area.<br/><br/>12.<br/><br/>Monitor guest reactions and confer with service staff to ensure guest satisfaction.<br/><br/>13.<br/><br/>Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.<br/><br/>14.<br/><br/>Review weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust schedules throughout the shift to meet the business demands.<br/><br/>15.<br/><br/>To ensure Guest Questionnaire has been distributed on regular basis and complaints/ deficiencies have been corrected immediately for guests’ entire satisfaction.<br/><br/>1.<br/><br/>Conducts such functions as interviewing, performance evaluation, coaching, counselling and recommend disciplinary actions to ensure the appropriate staff productivity and efficiency.<br/><br/>2.<br/><br/>Establishes and maintains effective employee and inter-departmental working relationships.<br/><br/>3.<br/><br/>Foster and promote a cooperative working climate, maximizing productively and employee morale.<br/><br/>4.<br/><br/>To ensure that all procedures are followed. Correct any deficiency with respective personnel.<br/><br/>Staff Development:<br/><br/>1.<br/><br/>Responsible to develop training plans for all employees, training material and implement training plans.<br/><br/>2.<br/><br/>Conduct a formal training program on the required job with criterion expected and division orientation with new hires. Conduct on-going training with existing staff.<br/><br/>3.<br/><br/>Successful completion of the training/certification process.<br/><br/>4.<br/><br/>To plan and implement effective skills training programs in conjunction with Operations Manager.<br/><br/>5.<br/><br/>To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.<br/><br/>6.<br/><br/>To ensure that all employees have a complete understanding of and adhere to the company “Employees Rules and Regulations” and operational policy relating to fire, hygiene, health and safety etc.<br/><br/>Administration:<br/><br/>1.<br/><br/>Responsible to develop and up-date operations manuals of CSSD.<br/><br/>2.<br/><br/>Ensure that Catering & Support Services offices are kept organized and clean.<br/><br/>3.<br/><br/>Provide feedback to Catering & Support Services staff on their performance. Handle disciplinary problems and counsel employees according to company standards.<br/><br/>General Duties:<br/><br/>·<br/><br/>To carry out any other reasonable duties and responsibilities as assign.<br/><br/>·<br/><br/>To respond to change in the Division function as dictated by the company.<br/><br/>·<br/><br/>Responsible for the Control of Environmental Documents: Control all documents required by the ESOM Environmental Management System and the International Standard ISO 14001 – 2004 Standard including all records.<br/><br/>·<br/><br/>Support the ESOM appointed Management representative who irrespective of other duties has defined roles, responsibility and authority for the overall EMS:<br/><br/>·<br/><br/>Attend regular Management review meetings and communicate with the Management Representative on the performance of the Environmental Management System for review, including recommendations for improvement if required.<br/><br/>·<br/><br/>Ensure that all records shall be and remain legible, identifiable and traceable.
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