Outlet Manager

Mandarin Oriental Bosphorus İstanbul

Mandarin Oriental Bosphorus, Istanbul

Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus.

Mandarin Oriental Bosphorus, Istanbul located on the shores of the Bosphorus with its lush, generous, and magical gardens, in the city center with two outdoor pools, 100 spacious guest rooms and suites, rich Sunday brunches with menus from unique Turkish and world delicacies, world-famous Novikov Restaurant for lunch and dinner, serving Italian and Mediterranean specialties, as well as delicious sushi varieties and many other special Pan-Asian delicacies,consists of innovative restaurants and bars and opulent and elegant banquet facilities.Spanning an area of 3,500 square meters, The Spa at Mandarin Oriental Bosphorus, Istanbul, is one of the best and most comprehensive health and beauty centers in Istanbul.

Main responsibilities:

Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Mandarin Oriental grooming standards, always maintaining a high standard of personal appearance and hygiene.

Always provide a professional and courteous service and ensure that all employees of the assigned outlet follow the example.

Be knowledgeable of all services and products offered by the hotel.

Understand thoroughly the concept of the outlet and train all employees of the outlet regarding the concept.

Set an example in terms of service, products and guidance of the team that reflects the concept.

Know the restaurant scene and gastronomic character of the destination and be recognized in the market.

Produce reports and analysis of the outlet and present report in the monthly meeting.

Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

Assist in preparation of the outlet’s budget.

Conduct monthly inventory (food, beverage, linen ext.) together with the finance department.

Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department.

Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.

Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

Attend and contribute to all staff meetings, departmental trainings, and hotel-initiated trainings.

Manage meetings with the kitchen team and fostering team work to constantly develop outlets for more success.

Attend all required trainings as described by the department.

Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.

Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Managers.

Constantly improve the product quality by sourcing the best available products.

Support activities and cooperation with the suppliers.

Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, MOQA).

Organize all required outlet specific trainings as described by the department.

Undertake reasonable tasks and secondary duties as appointed by the Head of Department.

Respond to any changes in the department as dictated by the hotel management.

Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to F&B Director ensuring that the follow up is performed with the guest.

Ensure that the opening and closing procedures established for the outlet are followed.

Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.

Key Responsibilities:

All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.

The sales are driven to the outlet’s full potential and that budget is adhered to.

A high quality of product and service is maintained in the outlet.

The outlet is developed in an entrepreneurial manner, looking for opportunities to always generate more business.

Innovation and new ideas are fostered, collected, and communicated to the Head of Department.

The growth of internal talent within the outlet is successfully implemented.

At Mandarin Oriental, Talent Development is a management responsibility and consequently an integral and important part of daily activities.

The Outlet Manager is responsible of the following Talent Development tasks for their outlet:

Give constant feedback to all employees of the outlet.

Conduct yearly performance appraisals and for all employee of the outlet (unless Head of Department can do it), providing feedback on their job performance.

A Hotel Talent is an employee, who can do the current job in their hotel and can be promoted to the next level.