Beach Club Manager

Job description

Key tasks

Overview of duties
'• Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset
• Helps employees improve their skills and provides support for career development
• Manages the team
• Is in charge of organising the F&B point of sale from A to Z
• Ensures guest satisfaction, quality and high standards of service for customers
• Helps the point of sale attain profitable results'
Main responsibilities
Customer relations
'• Ensures guests are well looked after, from the moment they arrive to the time they leave
• Enquires whether guests are satisfied throughout the meal
• Offers attentive service to guests, adapting to any constraints
• Establishes good relations with guests, offering advice and fostering customer loyalty'
Professional techniques / Production
'• Organises the work for the team, including the need to multi-skill in employees' job requirements
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Ensures the point of sale is prepared to a high standard
• Takes guests' orders
• Ensures equipment is used correctly
• Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations
• Checks the quality and speed of waiter service'
Team management and cross-departmental responsibilities
'• Evolves working methods in line with brand philosophy
• Respects labour law, particularly when preparing work schedules
• Integrates, trains and manages personnel
• Ensures his/her staff are well presented (clothing, personal hygiene etc)
• Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)'
Commercial / Sales
'• Supervises the team's sales behaviour
• Offers suggestions and advice to guests regarding the different services available
• Is attentive to guests' requests and meets them
• Increases revenue for the point of sale through additional sales techniques
• Helps increase guest loyalty through quality of service'
Management and administration
'• Organises work and number of personnel according to level of activity
• Shares the responsibility for meeting the department's targets with his/her superior, by:
- respecting the procedures and internal audits personally applicable
- ensuring respect of the procedures and internal audits applicable to the team
- increasing sales
• Takes part in inventories and manages stocks under his/her responsibility
• Analyses results and implements corrective actions as necessary'
Hygiene / Personal safety / Environment
'• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc)'