RESTAURANT & LOBBY LOUNGE MANAGER

Place of Work: Food and Beverage

Scope and General Purpose of Job: To ensure the smooth and efficient running of the training
function in the F&B Division in accordance with the divisional
objectives.

Responsible to: Food & Beverage Manager

Responsible for: All FB Staff

Main Duties

Administration
 Ensures that the Food and Beverage activities are aligned with the Business plan, and that the Hotel
Actions have been implemented where appropriate.
 Oversees the preparation and update of individual Departmental Operations Manuals.
 Conducts regular divisional communications meetings and ensure that departmental briefings and
meetings are effective and conducted as necessary.
 Ensures the smooth operation of the Food and Beverage Department in the absence of the FB
Manager.

Customer Service
 Ensures that all employees deliver the brand promise and provide exceptional guest service at all
times.
 Ensures that employees also provide excellent service to internal customers in other departments as
appropriate.
 Spends time in public areas observing employee-guest interaction and talking with guests, works
through Heads of Department to coach employees in guest service skills as necessary.
 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner,
following through to make sure problems are resolved satisfactorily.
 Maintains positive guest and colleague interactions with good working relationships.

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Financial
 Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling
to meet the financial goals of the business as well as the expectations of the guests.
 Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit
while delivering on the brand promise.
 Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while
also delivering on the brand promise to the guest.
 Assists in the preparation of the Annual Business Plan for Food and Beverage.
 Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.
 Manages costs proactively based on key performance indicators, works with the respective Heads of
Department as appropriate.
 Ensures that all hotel, company and local rules, policies and regulations relating to financial record
keeping, money handling and licensing are adhered to.
 Assists in the inventory management and ongoing maintenance of hotel operating equipment and
other assets.
 Participates in weekly yield and revenue management meetings actively, oversees the appropriate
pricing structures to maximise yield and overall profits in Outlets and Banquets.

Marketing
 Assists in the preparation, utilisation and update of the Annual Marketing Plan, broken down as
necessary by department.
 Evaluates local, national and international market trends, vendors and other hotel/restaurant
operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
 Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase
awareness and ultimately business.

Operational
 Ensures that all company minimum brand standards have been implemented, and that optional brand
standards have been implemented where appropriate.
 Monitors all operations, especially during peak business periods, working through the respective Head
of Department to make adjustments where necessary.
 Ensures that Food and Beverage Departments respond to the results of the Consumer Audit and to
ensure that the relevant changes are implemented.
 Works closely with other Department Head members in a supportive and flexible manner, focusing on
the overall success of the hotel and the satisfaction of hotel guests.
 Ensures that Food and Beverage employees work in a supportive and flexible manner with other
departments, in a spirit of “We work through Teams”.

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Operational (continued)
 Ensures that all employees are up to date with the availability of seasonal and new products on the
market.
 Tastes and monitors the food and beverage products served throughout the operation, provides
feedback where appropriate.

Personnel
 Assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of
Department follow hotel guidelines when recruiting and use a competency-based approach to
selecting their employees.
 Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they
wear the correct uniform and maintain a high standard of personal appearance and hygiene, according
to the hotel and department’s grooming standards.
 Maximises the effectiveness of Heads of Department by developing each of their skills and abilities
through the appropriate training, coaching, and/or mentoring.
 Conducts annual Performance Development Discussions with Heads of Department and to support
them in their professional development goals. Ensures that they in turn conduct annual Performance
Development Discussions with their employees.
 Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
 Ensures that each Head of Department plans and implements effective training programmes for their
employees in coordination with the Training Manager and their Departmental Trainers.
 Oversees the preparation and posting of weekly work schedules in each department, making sure that
they reflect business needs and other key performance indicators.
 Encourages employees to be creative and innovative, challenging and recognising them for their
contribution to the success of the operation.
 Ensures that all employees have a complete understanding of and adhere to employee rules and
regulations.
 Ensures that employees follow all hotel, company and local rules, policies and regulations relating to
fire and hazard safety, and security.

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Other Duties
 Is knowledgeable in statutory legislation in employee and industrial relations.
 Exercises responsible management and behaviour at all times and positively representing the hotel
management team and Hotel Indonesia Group.
 Understands and strictly adheres to Rules and Regulations established in the Employee Handbook
and the hotel's policies concerning fire, hygiene, health and safety.
 Ensures high standards of personal presentation and grooming.
 Maintains strong, professional relationships with relevant representatives from competitor hotels,
business partners and other organisations.
 Responds to changes in the Food and Beverage function as dictated by the industry, company and
hotel.
 Attends training sessions and meetings as and when required.
 Carries out any other reasonable duties and responsibilities as assigned.

Name of Employee:

Date Received:

Signed:

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