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Outlets Manager - Mӧvenpick Resort & Residences Aqaba

Primary Objectives

Strong accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff. He exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours.

Close co-ordination between all departments as well as the Guest Relations and Sales, Communications.

To maintain our standards of quality, service and facilities in all departments over which he has responsibility and authority. He is responsible for the overall smooth and economical running of the entire Food & Beverage department inclusive as well of Recreation, Stewarding, Banqueting Operations and Kitchen.

Assisting the management in implementing and supervising the Operational Standards as well as the Hotel’s internal rules and regulations.

Must be thoroughly familiar with all Mövenpick corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all Department Heads under his control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.

• Entire and full replacement of Food & Beverage Manager
• Acting in Food & Beverage Manager in his absence, maintain the flow of information through regularly updates
• Following and maintaining F&B administrative standards
• Compilation of and adherence to financial budgets within F&B (Avg. covers, revenue, costs & related expenses).
• Co-operation with hotel’s Rooms Division Guest Relation Co-ordination with Sales Offices.
• The following duties within frame of work:

1. Commercial / Sales
2. Stewarding & Buffets / Recreation
3. Administration / F&B Control / Purchasing
4. Quality / Product / Image

KEY PERFORMANCE MEASURES

• All internal Audit results to be within the targeted marks
• Accurate and efficient billing of all F&B and Recreation outlets in close cooperation
• Departmental Productivity
• Cost effectiveness
• On going maintenance, preventive maintenance and replacement of out door equipment and installations in close cooperation with  Engineering
• Changing/adopting procedures according to latest weather/ booking conditions
• Attendance and Punctuality
• Man days of training attended
• Customer satisfaction index
• Employee motivational index
• Man days of training conducted
• Interdepartmental Co-operation (Team work)
• Going beyond the call of duty to satisfy guest needs
• Highest level in dealing with customers
• Eye for detail
• Multifunctionality
• Self-motivation
• Positive attitude
• Personal grooming and etiquette
• Informs employees and supervisor about important events and news within the hotel operation.
• Establishes monthly reports according to requirements
• Is familiar with all relevant company documentation and relevant OSMs for his/her field of responsibility

WORK PERFORMED

COMMERCIAL / SALES

• To maintain on a day-to-day basis the standards and policies of the department.
• He conducts and supervises staff sales training to promote additional selling.
• Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, cleanliness, sanitation and hygiene.
• He checks permanently Room Service and guaranties a well organized and fast service.
• He supervises all outside catering and in-house parties in respect of sales, organization and proper service during the event.
• Makes sure offers and calculations are done properly and billing is done accordingly.
• Co-ordinates and monitors tour group dining.

KITCHEN & FOOD PRODUCTION, STORAGE

• In collaboration with the Executive Chef he ensures all preparation of food is done according to our recipes and presentation standards.
• Storage of F&B: Checks permanently all store rooms and fridges and ensures the food is stored properly, clean and hygienic. He makes sure only fresh and valid (expire date) food or beverage is in the stores. He also checks temperatures in all cooled devices.

STEWARDING AND BUFFETS

• Follows up the procedures of washing up, usage of cleaning material staff efficiency and equipment.
• Follows up the Stewarding department in the cleaning of all concerned areas and assigns special duties to Chief Steward in regard of cleanliness & hygiene.
• Takes responsibility for the control and consumption of china, glass and cutlery. He has the breakage under control as well as the stock levels in the store (in co-ordination with accounting).

ADMINISTRATION / CONTROL / PURCHASING

• Checks work schedules of the entire F&B division and secures staff is planned to the requirement of the operation.
• Has the right to refuse delivery if commodities do not comply with our specifications and quality standards.
• He signs all purchase orders in respect to quantities ordered replacing the Director of F&B
• Supervises closely Beverage Cost Controller to guarantee a cost according to the financial targets, to recognize price increases and adjust prices accordingly, if necessary.
• To make sure discounts and complimentary are administered and approved according to the internal policy.

GENERAL / MISCELLANEOUS

• Co-ordination and information with the Housekeeping, Sales and Finance.
• Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
• Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the Personnel & Training Manager.
• Review reservation books daily.
• Maintains a monthly overview of vacation- and public holiday balance of all his staff and delivers a monthly consolidated summary to the T&C Department.
• He  is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his  field of responsibility.
• Assumes responsibility of Duty Manager when scheduled to do so.
• Assist in Task Force Teams for new openings.
• Carry out any other reasonable task (which may not be stated here) as requested

• Internal: Works in harmony with all hotel employees, applies rules and provides best service within the limit of the established job specification
• External: All guests, suppliers/partners.
• Materials: All machinery and equipment at Front Office

More detailed duties and responsibilities are listed below in the form of a checklist and are not meant to be complete.