Manager – Chinese Restaurant

Melco Crown Philippines

Philippines

Ref: OP226-06

Job description / Role

Employment: Full Time

Position Summary

In accordance with the policies, procedures and standards of MCE Leisure (Philippines) Corporation, the Manager, Chinese Restaurant is responsible for the overall activities of the Chinese restaurant and ensures its smooth and efficient operations. The position is also responsible for developing and maintaining high performing teams; achieves department goals in terms of Guest Satisfaction, financial targets, training and high employee morale. It also provides leadership to employees and ensures courteous, professional, efficient, flexible service at all times. The position is expected to perform all duties in accordance with policies and within the realm of its Mission Statement.

Primary Responsibilities:

Administration

- Assists to ensure that the F&B activities are aligned with the respective Corporate Strategy, and that 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.


Marketing

- Prepares with the Outlet team, a yearly marketing plan which is the basis of the F&B Annual Marketing Plan.
- 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.
- Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

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.
- 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.
- Establishes a rapport with guests maintaining good customer relationships.
- Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
- Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.

Financial

- Maximizes employee productivity through the use of multi-schilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
- Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise.
- Achieves the monthly and annual personal target and the outlet’s revenue.
- Assists in the preparation of the Annual Business Plan for F&B.
- Assists in the monthly reforecast, involves 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, including the timely and accurate reporting of financial information.
- Assists in the inventory management and on-going maintenance of hotel operating equipment and other assets.
- Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Operational

- Ensures that minimum brand standards have been implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that F&B employees work in a supportive and flexible manner with other departments.
- Tastes and monitors the F&B products served throughout the operation, provides feedback where appropriate.
- Monitors service and F&B standards in the Outlet. Works with the Assistant Managers, Restaurant and Chinese Executive Chefs to take corrective actions where necessary.
- Conducts frequent and thorough inspections together with the Executive Sous Chef of the F&B Operation.
- Frequently verifies that only fresh products are used in F&B preparation.
- Assists the Chinese Executive Chef/Chinese Executive Sous Chefs with creative suggestions and ideas.
- Conducts monthly inventory checks on all operating equipment and supplies.
- Liaises with the Kitchen and Beverage Department on daily operations and quality control.
- Have a thorough knowledge and understanding of all F&B items in the menu and the ability to recommend F&B combinations and up sell alternatives.
- Ensures that the outlet is kept clean and organized, both at the front as well as the heart of house.
- Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Personnel

- Presents for approval by immediate superior an annual training plan based on the priorities of the department and ensures that training is systematically implemented as part of daily briefings, shift de briefs and through organized training sessions as outlined in the annual training plan. Assigns and works with departmental trainers so as to have a training culture firmly established in the department.
- Reflects the culture at all times both in terms of internal and external brand contacts with guests, suppliers and vendors, external and internal employees, owners, shareholders and colleagues in the industry.
- Oversees and assists in the recruitment and selection of all F&B employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
- Oversees the punctuality and appearance of all F&B 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.
- Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.
- Assists in the development of Departmental Trainers through on-going feedback and monthly meetings.
- Plans and implements effective training programmes for employees in coordination with the Training Manager and Departmental Trainers.
- Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
- Encourages employees to be creative and innovative, challenging and recognizing 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.
- Recommend and/or execute management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.

Other Duties

- Understands and strictly adheres to established rules and regulations, 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 organizations.
- Responds to changes in the F&B 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.

Requirements

Experience

- Minimum 5 years of F & B service experience in 5 star international hotels/resorts, and/or in freestanding restaurants, of which 2 years in a Chinese restaurant management level.
- Casino hotel F & B management experience and new projects opening or renovations would be an advantage
- Knowledge of food safety regulations and practices, such as HACCP

Education

Preferably a Diploma holder in Hospitality Business Management or any related course

Skills/Competencies

- Has the following key competencies:
- Effective time management, task management and communication
- Strong entrepreneurship
- Capable of analysing business levels and scheduling appropriately
- Capable of analysing business levels and scheduling appropriately
- Proven leadership skills, track record of teambuilding and developing star performers
- Proficient in Microsoft applications
- Good command in both spoken and written English
- Good Command in both spoken and written Chinese would be an advantage

Others

- Possesses the following personal qualities:
- Passionate
- Organized
- Innovative
- Customer-oriented

About the Company

Melco Crown (Philippines) Resorts Corporation (PSE: MCP) is a subsidiary of Melco Crown Entertainment Limited (SEHK: 6883; NASDAQ: MPEL), a developer and owner of casino gaming and entertainment casino resort facilities in Asia.

Melco Crown Philippines is currently developing City of Dreams Manila, an integrated resort in Manila, which is expected to open in 2014 and have six hotel towers, including an approximately 260-room Crown Towers hotel, the 321-room trendsetting Nobu Hotel Manila and other hotel with VIP and five-star luxury rooms, numerous specialty restaurants and bars, gaming facilities, a multi-level car park, as well as three separate entertainment venues, including Manila’s first branded Family Entertainment Center, a live performance central lounge inside the casino and a night club situated at the Fortune Egg – a unique domelike structure expected to become an iconic landmark in this part of town.

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