The Ugandan Jobline

• Maintaining a professional relationship with all HODs, associates
  and guests
• Conveys the image of the hotel. 

• Interview, select, train, supervise, counsel and discipline
  restaurant staff for the efficient operation of the outlet.
• Organize and conduct pre-shift and departmental meetings
  communicating pertinent information to the staff, such as house count and
  menu changes. Schedule and direct staff in their work assignments
• Interact positively with customers promoting hotel facilities and
  services.
• Resolve problems to the satisfaction of involved parties.
• Answer telephones in a clear voice, coordinate and document
  reservations.
• Organize special events in the restaurant such as cocktail
  receptions, weddings.
• Maintain communication with all departments to ensure customer
  service needs are met.
• Move throughout facility and kitchen areas to visually monitor and
  take action to ensure food quality and service standards are met.
• Verify temperatures, judge appearance and taste of products and
  check preparation methods to determine quality. Give guidance toward
  improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation.
• Control payroll and equipment costs (minimizing loss and misuse).
• Ensure par stock levels are maintained by calculating inventory,
  ordering and retrieving supplies and stocking shelves by stooping,
  bending, lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation. Develop and
  implement cost saving and profit enhancing measures.
• Utilize prescribed cash handling procedures to accurately charge
  customers, create forecast and revenue reports and write correspondence.
• Provide direct service to guests as needed, including, but not
  limited to, serving tables, bussing tables, seating guests and general
  clerical/cashier duties.
• Participate in the Hotel “Manager on Duty” program.
• Comply with all Corporate and Hotel Standards and Procedures
• Actively promote by example the principles of “Sheraton Cares for
  You”
• Actively promote a work environment, which cares for guests and
  colleagues alike.

• In addition to performance of the essential functions, this position
  may be required to perform a combination of the following supportive
  functions, with the percentage of time performing each function to be
  solely determined by the manager based upon the particular requirements of
  the hotel
• Introduce and recommend preferred vendors as determined with the
  revenue goal of the hotel.
• Participate in china, glassware, silverware, and linen inventories
  as necessary.
• Maintain solid and open communications with all hotel operating
  departments.
• Maintain good working relations with preferred vendors of the hotel
  and ensure adherence to function space policies and all codes and
  regulations.
• Maintain up-to-date information on program and food and beverage
  events
• Attend all department and hotel meetings as necessary.
• Supervise support staff and provide ongoing training and support as
  necessary.
• Maintain accurate par levels and inventory of supplies and equipment
  within the department.

• Well conversed with the Hotel Operation, Policies and Procedures,
  and acquainted with physical layout of the Hotel
• Ensure proper care of all equipment and furniture entrusted for use.
• Behavior should be geared in such manner as to represent the Hotel
  in the best possible way at all times.
• Reports to work in good time before commencement of duty.
• Wears appropriate business attire and ensures a proper appearance so
  as to present the Hotel in the best possible way
• Ensure that confidential record and other confidential information
  is properly safeguarded, and is not removed from the office
• Does not disclose any financial information or any other information
  of the Hotel ”

• Ensures that the workplace remains clean and tidy
• Applies the hotel’s security regulations (in case of fire etc)
• Ensures the safety of property and people

• The ideal candidate for the F&B Outlet Manager job placement must hold a
  Bachelor’s Degree  in Catering and
  Hotel management or any related industry
• Three to four years’ experience in the same role preferably in
  five-star Hotel
• Ability to speak, read, write and understand the primary language(s)
  used in the workplace.
• Must be able to read and write to facilitate the communication
  process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Must have excellent interpersonal and sales-related skills.
• Must have exceptional organizational, supervisory skills.
• Must be able to prepare and analyze data and figures, and
  transcriptions prepared on and generated by computer.
• Must have exceptional food and beverage knowledge and pricing.

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