OUTLET MANAGER

Job Purpose

The Outlet Manager of Pico de Loro Beach and Country Club Inc supports the F&B Manager and Restaurant Operations Manager in creating and sustaining a work environment where all staff are managed by Financial Objectives and take an active role in fostering an aggressive Sales Culture thru excellent Customer Service and Sound Expense Management resulting to Financial Success driven by Leadership.

Task List

Implements service standards and procedure in the F&B department’s operation.
Reports any deviations to the F&B Manager for implementation of corrective steps
Maintains effective supervision over the performance of F&B supervisor in the outlet
Handles members and guests complaints promptly, effectively, diplomatically and to ensure all incidents are communicated to the F&B Manager immediately, stating nature, cause and resolution of complain.
Coordinates in all menu making and special offers, costing, food presentation, sanitation, food promotion and other F&B activities for the department
Develops new ideas in conjunction with the outlet supervisor to increase sales, reduce cost or increase the productivity of the department
Checks constantly the appearance, staff grooming, orderliness, cleanliness and proper setup of the outlets in accordance with the grooming standards.
Creates and maintains an updated Members/Guests History Card for the F and B Division.
Provides the Marketing Department a yearly F & B promotional plan.
Coordinates with the Head Chef in all promotional activities of the Department.
Ensures awareness of the budget targets with all outlet supervisors to ensure that sales volumes cost rations are respected and operational expenses are kept to a minimum.
Exerts daily control over breakage, loss or spoilage of operational equipment through the implementation of daily inventories and spot checks
Provides a monthly business report, profit and loss statement every month and submits it to the Finance Manager
Monitor the average check on a daily basis and to provide action once it does not conform to the forecasted and budget reports
Create and maintain an updated guests’ history card for the F&B Department
Provides the Marketing Department a yearly F&B promotional plan

FOOD AND BEVERAGE MANAGER

Job Purpose

The F&B Manager is responsible for supporting the General Manager in developing a work environment where each department head manages by Financial Objectives and take an active role in fostering an aggressive Sales Culture thru excellent Customer Service and Sound Expense Management resulting to Financial Success driven by Leadership.

Task List

Implements service standards and procedure in the Food and Beverage Department’s Operation.
Maintains effective supervision over the performance of all F&B supervisors in the outlets.
Handles members and guests’ complaints promptly, effectively, diplomatically and ensures all incidents are communicated to the General Manager within eight hours upon receipt of the said complaint.
Provides functional assistance and direction to Food and Beverage supervisors in all matters pertaining to their operation.
Coordinates with the Executive Chef in all menu making and special offers, costing, food presentation, sanitation, food promotion and other F & B activities for the department.
Forecasts in setting targets and goals for the Department.
Develops new ideas to increase sales, reduce cost or increase the productivity of the department.
Monitors budget via controllable costs, monthly financial statement (P&L) and manpower report.
Establishes financial goals and other goal setting for food and beverage outlets in preparation of annual operating budget.
Ensures awareness of the budget targets to ensure that sales volumes cost ratios are respected and service operational expenses are kept to a minimum.
Exerts daily control over the breakage, loss of service operational equipment through the implementation of daily inventories and spot checks.
Monitors the average check on a daily basis and to provide action once it does not conform to the Forecasted and Budget reports.
Creates and maintains an updated Members/Guests History Card for the F and B Division.
Provides the Marketing Department a yearly F & B promotional plan.
Execute requirements of all on site events with a seamless turn over from sales to operations
Handles VIP guests and special groups arranged by Sales Department.
Main point person of NSO, guest inquiries, guest request and events complaints in their respective outlets in the absence of the Outlet Manager.
Manage all inquiries relating to internal and external events held at the club / hotel

DIRECTOR OF SALES AND MARKETING

Job Purpose

The Director of Sales and Marketing supports the General Manager in creating and developing a work environment where each department is driven by Financial Objectives focused in establishing an aggressive Sales Culture, as strong Customer Service, astute practice of Expense Management, resulting to Financial Success while ensuring Leadership by example

Task List

Responsible for the achievement of the over-all GOR of the Hotel and/or Club and drives the achievement of revenue derived from all the revenue centers
Together with the F&B Manager and the other relevant Department Heads, conceptualizes and develops appropriate sales strategies and promotions for the F&B Outlets and banquet (MICE and Socials) to ensure that revenue targets set for the year are achieved.
Regularly attends the Hotel and/or Club revenue meeting and recommends key tactical action plans to address need periods for the next 3 months and year-end. Also recommends action plans to ensure that the high demand dates are optimized.
Supports the achievement of KRAs of the following departments at the Hotel; Reservations, Sales, Events Sales, Events Management, Marketing Communications and the MICE revenue targets of the National Sales Office
In coordination with SMHCC’s VP Sales, ensures that property is well represented in relevant online booking channels i.e, Agoda, Booking.com, Expedia, Citrip, etc and continues to explore new channels for online partnership
Sets progressive goals for the mystery shopping calls and ensures that this is achieved / exceeded.
Implements incentive programs that will drive the hotels average rates, call conversion at the same time recognizing top achievers.
Monitors the daily pick-up trend of rooms and immediately addresses foreseen shortfalls within the next 30 days
Manages the Events Teams (Socials MICE, Group Tours, Weddings & Socials with Room component) to ensure that processes and standards are kept in the fulfillment of the services for the groups and banquets business
Together with the F&B head, sets a target score foe the banquet critique over-all service. Monitors all banquet critique scores and addresses all shortfalls ins service
Ensures that all Banquet leads(Socials) are converted into a confirmed booking. Sets a target conversion and endures this is met/achieved.
Together with the Cluster Director for Marketing & Communications, develops an annual communications plan specifically for Rooms, FB and Banquets, which form part of the annual business plan
Ensures that all printed promotional materials to be used by the NSO and Event Sales are well executed and properly stocked
Ensures that all communication materials are sent out in a timely manner and that all protocols are adhered to
as it is updated to ensure that all are aware about the revenue strategies for the year.
Ensures timely implementation of strategies and actions defied in the plan. Regularly reviews relevancy and updated the plan accordingly
Conceptualizes, develops, and implements the sales strategies and promotions applicable to each room and banquet segments. Assists with the development of the same for he F&B outlets and other revenue streams
Adopt the SMHCC Corporate Policies and Procedure o the property and develop customized property manual incorporating all departments under his/her area of responsibility
Contributes to the writing of the monthly Flash Comments and actively participates in the monthly review of the Flash Reports