Beach Restaurant Manager

Jumeirah Group - Bali

About Jumeirah

At Jumeirah we are committed to encouraging and developing our colleagues, in a world class environment. We value diversity and equal opportunity, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, Africa and the Middle East.

Jumeirah Bali is located on the Southern tip of the exclusive Jimbaran district, looking out onto the pristine sands of the renowned Dreamland surfer's beach and is adjacent to Bali's exclusive New Kuta Golf Course.

Consisting of spacious private villas, set amidst lush and tropical gardens. Jumeirah Bali will feature architectural designs reflective of Bali's rich cultural heritage and modelled after an ancient Javanese - Hindu water palace.

Descriptions

The Outlet Manager – Beach Restaurant will report to Ass Director of Food & Beverage

The candidate to assist the Assistant F&B Director and Director of F&B to plan, organize and direct all processes of The Beach Restaurant to ensure the outlet provides quality food and beverage service that is consistent with the Resort standards and achieves maximum revenue and profit. Carries out assignments and instructions as delegated by the ADOFB, ensuring that all company and Hotel policies and procedures and minimum standards are adhered to Assists in establishing standards of performance and job descriptions of service staff. Assists in the co-ordination of special promotions and provides administrative support necessary. Interacts with management of other department within areas of responsibility and develops solid working relationships with them. To ensure that HACCP standards are maintained in all F&B areas. Makes recommendations to management for modernization of equipment, service methods, presentation and improved guest satisfaction. To assist in any of the Outlets when necessary.

Carries out assignments as delegated by the ADOFB, ensuring that all company and Hotel policies and procedures and minimum standards are adhered to, assists in establishing standards of performance and job descriptions of service staff, assists in the co-ordination of special promotions and provides administrative support necessary

Main Duties

  • Ensures that all colleagues activities adhere to and support Jumeirah Quality Standards
  • Applies creative solutions and proposes ideas to grow develop and improve the business
  • To ensure that outlet budget is in line and costs are strictly controlled in order to maximise profit
  • To assist in the preparation of the departmental budget and the sales and marketing plans
  • Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs
  • Conducts regular team briefings and meetings
  • Ensures the highest levels of service and courtesy are provided to guests
  • Maintains departmental Standard Operating Procedures and ensures that all colleagues have a working knowledge and follow the standards at all times
  • Ensures that an effective link is maintained between kitchen and service areas
  • Manages the level, consistency, and quality of service at all times
  • Ensures that all outlet processes adhere to all food hygiene regulations and procedures
  • Consistently monitors quality of food and beverages being served and service quality, escalating any major problems/ complaints to Senior Management
  • Actively promotes the use of up selling techniques within outlet to exceed guest expectations and increase revenue
  • Provides specialist advice to guests and colleagues on food and beverages
  • Monitors all aspects of food and beverage quality and hygiene and takes immediate corrective action when required
  • Actively seeks and reviews guest feedback in regards to food quality, service, and overall satisfaction and takes appropriate and timely action
  • Guides and coaches team to fulfil their responsibilities
  • To conduct performance appraisals for all colleagues in department and to discuss existing performance and areas of improvement
  • To prepare a solid succession plan for colleagues in department and ensure that it is being followed
  • Takes full responsibility and accountability of department

Qualifications

Essential:

  • Indonesia nationality
  • High School graduate or Diploma in Hotel Food and Beverage

Desirable:

  • Diploma in Hotel Management
  • Certified in Food Safety Management (HACCP)
  • Intermediate Wine & Spirits Certification (i.e WSET Level 2 and above)

Experiences

Essential

  • Minimum 2 years’ experience as Restaurant Manager in a luxury 5 star resort environment.
  • Track record in working his / her way up to current position (succession plan / development within a Quality Luxury Brand)

Desirable

  • Bali experience
  • Multi-cultural team management
  • 5 years Food and beverage experience on a managerial level

Skills

Essential

  • IT skills in outlook, word, excel, power point
  • Point of Sales System
  • International Food and Beverage knowledge
  • Lead by Example attitude
  • Focused on Development of others
  • Creative / Flexible / Open Minded Approach
  • Attention to Detail Orientated
  • Straight Forward Approach, Very Hands On and Approachable
  • Driving increased Sales / Profit
  • Experience in Managing Food & Beverage Costs and Inventory Control

Desirable

  • Multi Lingual skills
  • Risk/Crisis Management
  • Presentation skills
  • Change management
  • Developed diplomatic senses
  • Menu Engineering

COMPETENCIES

Essential

  • Team work
  • Planning and Control
  • Bringing innovation to problem solving
  • Influencing others
  • Managing guest relations
  • Providing excellent guest service
  • Delivering business results
  • Making sound decisions
  • High Sense of Responsibility
  • Self-Motivated High Achiever
  • Dynamic, Energetic and Creative Individual
  • Strong Knowledge of Implementing Brand Standards

Desirable

  • Social Competence – Networking
  • Innovative Business Promotional Ideas
  • Rational thinking with a balance of Emotional Intelligence
  • Focused on Top Priorities
  • Trend watcher
  • “Out of the box” thinker
  • International Experience (Key Worldwide Destinations)
  • Creative Menu and Beverage List Development Abilities
See description
Lamar
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