Responsible for overseeing the daily operations of VFC facility. involves managing staff, ensuring the safety and maintenance of equipment, and developing strategies to increase membership and retention. Additionally, the Recreation Manager handles customer service issues, coordinates fitness programs, and maintains the financial health of the gym. Monitor membership sales and retention. Maintain financial records and budget. Achieving Monthly PT Revenue Development for Team Skill Set. Attendance and punctuality. PT documentation complete on time. Support and couching PT Team.
Prepare all types of sushi, including maki, nigiri and sashimi, Omakase style Select fresh fruits and vegetables to make high-quality dishes (including avocado, mango and carrots) Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi) Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate Manage food prep activities, like boiling rice Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine Monitor food stock and place orders, as needed Recommend new, modern recipes, like sushi burgers Maintain hygiene principles in all cooking areas and clean your space at the end of the shift Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
KEY RESULT AREAS Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards. Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service. Handle guests’ complaints and comments tactfully and efficiently. Handle all administration work pertaining to outlet operations requirement and company’s policies. Maintain department communication. Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests. Check the outlets/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations. Maintain complete knowledge of all food & beverage services, contents & preparation methods and outlets. Ensure that health, safety and security procedures are in place in the department. Assist the General Manager to plan for outlets budget and review forecast on revenue and expenditure on monthly basis. Analyze and submit month-end reports ad identify deviation from business plan goals. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet. Assist the General Manager to plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion. Implement and maintain control measures to ensure that food & beverage costs, productivity, labor costs and operating supply costs for the outlet is in line with budget.
Kitchen Management Preparing a wide variety of Western and Asian dishes. Inspecting food preparation and serving areas to ensure observance of safe, sanitary food Handling practices. Planning menus, ensuring uniform serving sizes and quality of meals. Instructing other culinary staff in the preparation, cooking, garnishing, and presentation of Korean food. Monitoring the temperature of ovens, grills, and other cooking equipment to ensure correct cooking temperature for specific dishes. Creating new recipes that blend Western and Asian flavors with other cuisines to offer a unique dining experience. Ordering and maintaining inventory of food and supplies needed to ensure efficient operations. Collaborating with the restaurant manager to determine portion sizes, plan menus, and develop new dishes. Ensuring compliance with health, sanitation, safety, and alcohol beverage control regulations. Business Performance Analyze monthly P&L and month-end reports, identify deviation from business plan goals. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements. Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing. Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost. Oversee the planning and implementation of effective food promotions. Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through. Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department. Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner. Identify market needs and trends in terms of food menus for both hotel guests and the local market. Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them.
Supervise preparations and definition of the Sales Plan and manual for the department and participate in setting up the sales policies, procedures and objectives. In collaboration with marketing and communication manager for marketing requirements. Actively participate and complete the preparation of the annual sales and quarterly updates, and the hotels' annual Budget(s). Execute initiatives as outlined; swiftly implement strategies/tactics to offset changes in markets, economy or driven by the competitive set. Organize and/or attend scheduled group and related meetings. Manage hotel & F&B outlet sales plans to ensure they accurately interpret and support the objectives of the business and use these plans to focus the sales efforts for all market segments. Collaborate closely with marketing and communication manager regarding marketing objectives. Handle budgets for miscellaneous sales activities and promotions. Identify, retain and develop Talent within the team. Carry out on-boarding for all Sales colleagues. Follow the sales results (accounts’ room night productivity, revenue, etc.) and propose corrective actions if needed. Monitor offers, options and discounts for repeat bookings for groups, congresses and seminars in close cooperation with the operational departments. Supervise the existence of an efficient follow-up on all leads to maintain a good relationship and generate group/individual leads for the hotel. Maintain permanent files for all corporate, group and travel trade account with strong room/night potential. Maintain and improve the efficiency of reservation centers, to ensure that information in reservation system’s database is updated. Coordinate such insertions to be realized correctly with the Reservations Manager. Through various tools (e.g. media, social events, gatherings with competition etc.), explore economic data, new developments in certain companies’ structures, new assignments, industrial complexes, new business centers, new projects which all could be of interest and benefit of the hotel and distribute this information to relevant staff. Keep close follow up on developments of the competitor hotels (occupancy, structural alterations, renovation, special campaigns, rate promotions, marketing efforts, theme events etc.). Also explore and compare corporate traffic amongst the competition. Propose ideas for promotional materials to be distributed during sales calls, international trade shows and for other promotional activities. Supervise (and handle when necessary) the group and individual reservation requests. Follow-up the progress of the booked business. Set up the corporate/leisure rates partnership agreement for local/international companies / travel trade accounts as well as other commercial accounts. Collaborate with all local and overseas customers, make personal calls to accounts and trace potential customers. Supervise the existence of an efficient customer database system (SFA), which will be capable of identifying to report sales calls and other sales activities and maintain a vigorous updating exercise in certain periods of time. Maintain a fair account distribution amongst the sales employees who will be responsible to manage (visit, handling complaints, update information and follow up) their own account group. Cascade all relevant key information to the Sales team. Update customers with the latest development of the hotel and inform hotel management of all changes in the customer profile. Propose and coordinate the promotional activities undertaken by sales department and / or Food & Beverage. Supervise the coordination with the other department heads to ensure quality of guest / group satisfaction. Project and prepare the participation procedure for domestic or international trade shows, fairs, exhibitions, workshops, road-shows, sales blitzes etc. and participate in such professional business-related events. GENERAL Prepare and present, on a monthly basis, the contribution, focus and activity of the proactive sales team to the hotel owners and senior management team. Cooperate with other departments in the hotel, particularly reservations and the Food and Beverage department, to create an exceptional Guest experience and build strong, comprehensive sales programs. Contribute to relevant management meetings to develop and implement sales initiatives.
KEY RESULT AREAS Assisting Marketing Strategy Development: implement comprehensive marketing plans to promote hotel services F&B outlets, focusing on both inbound and outbound marketing approaches. Knowledge of online platform: understanding the nature of social media platforms and the contents that match best with target audience. Content Creation: Establish the ideas to create engaging content for website and social media platforms by using phone/camera with high-quality outcomes. Assisting Market Research: Keep eyes on market trends, competitor activities, and guest feedback to identify opportunities for improvement and growth. Collaboration: Work closely with related teams to ensure marketing initiatives align with business goals and enhance the overall outcomes. Campaign Management: Monitor and evaluate the performance of marketing campaigns (online/offline), providing regular reports and insights to line manager. Brand Management: Maintain and enhance the hotel's brand image through consistent messaging and branding visual content. Social Media management : Able to manage brand’s social media account across all available platforms effectively to increase its performance. GENERAL Support the Line Manager to develop and maintain effective working relationships with all external customers to include key members of the media, community organizations, local government officials, local industry organizations as well as suppliers and agencies. Develop and manage working relationships with KOLs and other PR agencies. Assists line manager with day to day marketing tasks and coordinating marketing projects and activities as requested. Understanding the hotel’s purpose, policies and programs. Be a brand champion for the hotels ensuring all collateral conforms to agreed brand standards, using the right tone and voice compliant with corporate guidelines.
Administrative & Coordination • Coordinate daily administrative matters within the F&B Department • Prepare, record, and distribute meeting agendas and meeting minutes for meetings • Track and follow up on action items discussed during meetings and report progress to management • Maintain proper filing of correspondence, SOPs, menus, and departmental documents • Prepare reports, presentations, and internal communications as requiredOperations Support • Support F&B Manager in coordinating daily operations, promotions, and special events • Liaise with kitchen, service teams, and other departments to ensure smooth operations • Assist in scheduling, attendance tracking, and leave records for F&B staff