Posted Dec 22, 2017 6 views
1. Responsible for the administration, sale and service at La-Patisserie
2. Responsible for guiding all personals assigned in the outlet in the performance of their duties and responsibilities.
3. Responsible for directing all efforts in the La-Patisseries service to achieve the financial goals of the outlet.
4. Responsible for following up the implementation of the policies and Procedures in operating the La-Patisserie.
5. Responsible for checking the sufficiency of operating equipment and supplies required for service.
6. Responsible for maintaining the sanitation standards in the outlet.
7. Responsible for providing functional assistance to the staff during peak periods.
8. Responsible for scheduling sufficient manpower in the outlet to suit volume of business.
9. Responsible for maintaining a clean and wholesome ambiance in the outlet,
Controlling shop temperature, ventilation, lighting effects and music.
ADMINISRATIVE RESPONSIBILITIES
1. Checks and ensure the timely submission of the daily inventory and par report, against La-Patisserie or sales report at the end of each shift.
2. Conducts daily briefing and de-briefing and weekly meeting for all service staff in the outlet.
3. Reads and understands the monthly profit and loss report, and monitors controllable costs through these reports.
4. Participates in the annual goal setting for the outlet, the business plan and marketing plan.
5. Recommends corrective actions for unfavorable variances in budget commitments.
6. Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
7. Establishes two way communications with related departments like Banquet, Bakery, Kitchen, Marketing and other F& B outlets.
8. Communicates effectively with guests, subordinates, immediate superior and other section heads.
9. Prepares daily cover count, itemized sale and revenue report for the outlet.
10. Attends daily F&B briefing, weekly F & B meeting and all other training sessions and meetings required for the position.
11. Managers time effectively, by meeting deadlines on time.
12. Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
13. Identifies and solves problems in the outlet in a professional manner.
14. Attends and solves guest complains in the outlet.
15. Assists the F&B Cost Controller in conducting month end inventory of food supplies, beverage supplies, operating supplies, and operating equipment,
16. Reports and controls breakage and losses in the outlet.
17. Prosecute the planned and recommends new promotions to increase outlet’s revenue & reputation.
18. Abide by the policies, rules and regulations of the Hotel on Various issues / matters and Marriott Standard Operating Producers.
19. Perform all such functions as may be incidental or ancillary to the above functions.
20. Perform any other duties assigned by the management
Job Details
Marriott Hotel Karachi
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