Description:
Main Purpose of the Job
- Area Manager is responsible for the management of all site aspects (administration, financial, and development of the Catering activities.
- Meeting and Coordinates with Clients and provides maximum supports to their entire satisfaction, organize and maintains budgeted revenues through solicitation of business while controlling expenditures. Direct, implement and maintains a management philosophy which serves as a guideline to Catering staff. To mentor, develop, coach and educate staff providing leadership to operations.
- Direct responsible for the Operations under his supervision and responsible for the quality, staff development and growth of the activity managed
Main Duties / Responsibilities
Specific Job Duties
Financial:
- Responsible to prepare, in conjunction with the Operations Manager an annual operating budget, that will form part of the Business Plan.
- To ensure that the Division’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
- To ensure Preparation and distribution of the monthly Catering & Support Services forecast identifying covers and sales by meal period.
- To monitor all costs and recommend measures to control them.
- To ensure that each outlet / project are individually profitable.
Operational:
- Assist in managing the day-to-day operation of the Catering and informs the Operations Manager of any decision taken which did not require his action and any other relevant information.
- Responsible in controlling and analyzing, on an on-going basis, the levels of the following:
- Sales
- Payroll & Food Costs
- Quality Assurance
- Service Standard and Presentation of Products
- Hygiene & Sanitation Condition of facilities and equipment
- Menu Engineering & Costing
- Guest Satisfaction
- Staff Training
- Maintain complete knowledge of and comply with all divisional policies and procedures, ensuring that Catering and Support Services staff is informed as well.
- Responsible for setting the standards of all Food & Beverage and Equipment.
- To ensure that all operating standards comply with company policies and procedures.
- Coordinate daily with Catering staff to review status of new events, schedules, priority assignments, and all information pertinent to the operation.
- Organize and delegate operational actions plans and follow up the status.
- Review the reports, log book, sales; resolve discrepancies if any. Track revenue against budget.
- Ensure that Catering staffs are familiar with the service standards.
- Check that functions are properly staffed to provide the required standard of service. Ensure that staff is well groomed; resolve any deficiencies with the project supervisor and/or the chef on duty.
- To Ensure the Head cook / Chef Supervisor plan special requests for clients and special event menus. Ensure cleaning and sanitizing of all food service areas, crockery and cutlery wares, bain-marie, trolleys, shelves, refrigerators and hot cabinets, plus the sweeping and mopping of all floors in the restaurant area.
- Monitor guest reactions and confer with service staff to ensure guest satisfaction.
- Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
- Review weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the shift to meet the business demands.
- To ensure Guest Questionnaire has been distributed on regular basis and complaints/ deficiencies have been corrected immediately for guests’ entire satisfaction.