Outlet Manager

Company description

Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa - The Art of Well Being and the Fairmont Falcons Kids' Club.

Job description

• Oversees the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Incorporates duties specific to In-Room Dining management, emphasizing the synchronization of service standards and menu offerings between the lobby lounge restaurant and IRD.
• Oversees the seamless execution of service delivery that meets room service expectations, focusing on timing, food quality, and the customization of orders to cater to guest preferences.
• Develops and implements strategies to enhance revenue and operational efficiency across the lobby lounge restaurant and IRD services. Initiates promotional campaigns, special offers, and loyalty programs that cater to both regular and in-room guests, driving both satisfaction and profitability.
• Manages logistical challenges specific to IRD, such as ensuring the timely delivery of meals, maintaining food safety and quality during transport, and coordinating with housekeeping to guarantee guest satisfaction and adherence to service standards.
• Maintains records of staff in a periodic manner and operating costs.
• Provides feedback and coaching to the team regularly.
• Treats all team members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handles guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintains budget and employee records, prepares payroll, and pays bills, or monitors bookkeeping records.
• Checks the quality of deliveries of fresh food and baked goods.
• Meets with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arranges for maintenance and repair of equipment and other services.
• Totals receipts and balances against sales, deposits receipts, and locks facility at end of day.
• Ensures new products are executed properly following rollout.
• Is capable of handling irate customers with a friendly or calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guests within the restaurant.
• Is flexible in dealing with changes or problems (e.g., being short staffed).
• Effectively forecasts restaurant needs.
• Shifts priorities and goals as work demands change.
• Prioritizes tasks effectively to ensure most important tasks are completed on time.
• Seeks, listens, and responds to guest feedback.
• Coaches team on how to exceed guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate and execute to resolve the same.
• Is proficient in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Is proficient in point of sale (POS) software, inventory software, restaurant guest satisfaction tracking software, etc.
• Adheres to hotel's hygiene and HACCP standards and ensures its Standard Operating Procedures and requirements are fully met.
• Assists in planning regular and special event menus.

Qualifications

• Excellent reading, writing and oral proficiency in English.
• Experienced in all aspects of restaurant service.
• Must have experience in lobby lounge and/or in-room dining.
• Must be well-presented and professionally groomed at all times.
• Excellent leader and trainer with strong interpersonal skills and attention to detail.
• Ability to motivate employees to work as a team effectively and productively.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate and prioritize multiple tasks.