Back to jobsExceeds guest expectations with service, in keeping with the Peninsula Service Principles, focusing on the core principles. Looks for improvement for better service standards with a general theme of anticipating the guests' needs.
Ensuring productively levels are concurrently met in the Restaurant and understands the need to prudently manage utility/ payroll costs within stipulated budgetary requirements. Ensure the monthly and annual revenue targets are met and analyses all operational data to manage business periods, client needs and forecast future business.
Manages the day to day operations ensuring the highest levels of guest satisfaction.
Ensures successful and profitable leadership of the outlet.
Suggest and develop sales strategy, promotions, activities, and budget to support the hotel in preparing the annual F&B marketing plan and budget.
Hires, develops, motivates, supervises, and performance manages department colleagues in maintaining a culture in compliance with mission, vision, values and cores principles HSH.
