Assistant Outlet Manager F&B

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.

Organization

Must be familiar with STM of the assigned outlet. Plan, control and coordinate Outlets organization and activity. Apply and ensure application of standards and procedures set by Four Seasons. Participate in managing the department's personnel in terms of hours, public holidays discipline and training. Apply and ensure application of procedures and regulations concerning hygiene and safety. Make sure that all material and equipment made available to the Outlet is correctly used. Make concerted effort to report and control breakage. Participate in inventory taking at scheduled times. Attends and contributes to the Food and Beverage meeting. Establish the rota for the staff

Management

Ability to implement the appropriate means to improve costs, personnel, expenses and charges. Ability to make suggestion that will improve Outlet profitability. Establish and maintain effective employee relations. Ability to conducts interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and products. Performs related duties and special project as assigned. Controls and regulates costs associated with outlet

Exceptional Customer Service Skill

Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees.• Meets and greets guests.

Human Resource Skill

Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis.

Quality

Before each service, check Restaurant cleanliness and set-up. Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies. Participate in service as necessary to ensure agreed standards are met. Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc. Conduct pre-meal briefing. Take responsibility for reception and service quality, supervised directly by the Restaurant Manager. Pay attention to guests' comments and suggestions; immediately take all required corrective measures and send remarks to Do F&B. In cooperation with DoF&B, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality. Make any suggestion to DoF&B likely to improve service quality.