Manager - Mass Gaming

Position Summary

• Responsible for managing the day to day operations of the lounges responsible for as well as other beverage provision arrangement and services in order to meet and exceed customers’ needs and business requirements. 
• Ensure service and arrangement adheres to service standards and operating procedures established.
• Responsible for coaching directly the assistant manager and team leaders as well as the other members of staff.

Primary Responsibility

• Responsible for managing the day to day operations of the lounges responsible for as well as other beverage provision arrangement and services in order to meet and exceed customers’ needs and business requirements.  Ensure service and arrangement adheres to service standards and operating procedures.
• Responsible for coaching directly the assistant manager and team leaders as well as the other members of staff.
• Plan and supervise the day to day operations in order to contribute to the enjoyment of our guests.
• Develop, implement and continually review the policies, procedures, practices and standards and control to ensure they are consistently applied.
• Control beverage inventory and staff rotation in different beverage provision areas.  Ensure sufficient provision of beverage inventory and staff.  Resolve and report area of deficiency.
• Develop and implement objectives for the beverage team in line with the hotel objectives.
• Participate in the selection of associates.  
• Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the restaurant in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability.
• Maintain high visibility during meal service and occupancy in order to ensure smooth running of operations, promote good public relations, take corrective actions and handle customer complaints to ensure their satisfaction.  
• Recommend, plan and organize special events in the lounges and in conjunction with other restaurant/outlet managers to enhance customer satisfaction as well as improving awareness and profitability of the outlets/lounges.  
• Inspect the lounges and the beverage provision arrangement areas, including guest service areas as well as food and beverage preparation areas to ensure the food and beverage quality as well as service are executed in accordance to standards.
• Ensure physical facilities and equipments are well kept, maintained and that all health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods. 
• Provide guidance toward improvement and make necessary adjustments for consistency.
• Forecast covers and revenues, while controlling payroll and other relevant cost. 
• Minimize loss and misuse in order to achieve and exceed the outlet budgeted profitability.
• Evaluate cost effectiveness of all aspects of operation.
• Develop and implement cost saving and profit enhancing measures.
• Manage and control stock ensuring par levels are maintained.  Anticipate and maintain all material and supplies ensuring their availability.  
• Control usage of food and beverage items and appropriate usage of equipments, tools and service equipments to ensure that they are used correctly and in a safe manner.
• Accomplish a set of administrative duties such as leading and attending meetings, writing reports, maintaining outlet log book and other specific duties related to the role. 
• Perform any other duties as assigned which may be in a different outlet than originally employed.

Requirements

• Possess bartendering skill and wine/spirit knowledge.
• Possess computer operation knowledge.
• Good communication skills, both verbal and written.
• Ability to supervise subordinates.
• Ability to solve problems and make rational decisions.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader.  There is minimal direct supervision.
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Degree/diploma holder or comparable experience of similar capacity preferable.
• Minimum 3 years of relevant experience in similar role.
• Warm, welcoming and pleasant personality.
• Demonstrate team spirit and cooperation.
• Act with professionalism and integrity.
• Fluency in English and Cantonese, both written and spoken.
• Knowledge of Mandarin preferred but not essential.
• Must be able to walk, stand and sit at a desk continuous for an extended amount of time.  Length of time of these tasks may vary from day to day and task to task.