Officer-in-Charge

Responsible for the operations of the restaurant and coordination of various departments.
Responsible for complying with established restaurant and operational policies, promotions, and future planning.
Ensures that daily, weekly, and monthly inventory for bar and F&B items are done and accurate.
Prepare weekly KPI together with its attachment and submit necessary reports.
Monitor and report for promotion availment.
Performs F&B Attendant duties when necessary.
Responsible for his shift and should be on the floor, especially during peak hours.
Responsible for adjusting the duty roster to ensure sufficient shift manning whenever necessary.
Assign to a specific shift to lead and guide other junior associates to delegate work to be done. enforce discipline according to policies and procedures.
To endorse verbally or in written form operational concerns.
To be aware of daily sales, promotions, and other ongoing activities in the outlet.
To relay vital information to dining staff, and conduct briefings which will enhance good working relationships and better cooperation among the team members.
To do routine travel path, check all F&B areas and function rooms, especially in the absence of the Hotel and Operations Manager.
To practice more suggestive selling techniques, ensure that food and beverage orders are prepared and served according to hotel standards.
To be in a manner that will set a good example to other lower-ranking associates and serve as a role model of true and deserving shift leaders.
Conduct training, associate performance evaluation, and counseling to maintain a high standard of working discipline.