Assistant Outlet Manager - Tiga (Pre-Opening) - Conrad Kuala Lumpur

An Assistant Outlet Manager - Tiga serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
2-4 years in a managerial position in a luxury or international chain hotel.
Good English skills, both written and verbal to meet business needs.
Familiar with computer systems and knowledge of POS systems, inventory control.
Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
Strong leadership, people management and training skills.
Guest oriented and able to confidently build and exceed service standards.
Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
Strong interpersonal skills and attention to details.
As the Assistant Outlet Manager – Tiga, you will be responsible for performing the following tasks to the highest standards:
Maintain a high customer service focus by approaching your job with the guests always in mind.
Create an environment where the team is focused on “creating that special experience” and delivering exceptional guest service.
Maintain a visible presence on the restaurant floor and lead by example during breakfast, lunch, dinner, and peak service periods.
Ensure guest requests, queries, and concerns are handled promptly and professionally, escalating matters to the Outlet Manager when required.
Actively engage with guests during service periods to obtain feedback and identify opportunities to enhance their dining experience.
Positively deal with customer complaints and comments, taking appropriate immediate action and providing follow-up to the Outlet Manager.
Be proactive in anticipating guest needs and coach team members to identify and respond to guest requirements before they are requested.
Pay particular attention to VIPs, families, groups, tour groups, and guests with special dietary requirements.
Ensure dietary requests, food allergies, and special meal requirements are communicated accurately to the Kitchen team.
Support service recovery initiatives and ensure agreed actions are followed through.
Assist the Outlet Manager in managing the day-to-day operation of the Tiga Restaurant across breakfast, lunch, dinner, and special events.
Take responsibility for the smooth operation of the outlet when assigned as the Manager on Duty or in the absence of the Outlet Manager.
Ensure the restaurant is properly set up and ready before each service period, including tables, service stations, buffet areas, equipment, cleanliness, and overall presentation.
Conduct opening and pre-service checks and communicate any deficiencies to the relevant team or department for immediate action.
Supervise guest flow, seating arrangements, waiting times, and table turnover during busy service periods.
Monitor restaurant capacity and assist in managing seating allocation to ensure efficient utilization of available tables.
Ensure smooth handover between breakfast, lunch, dinner, and closing shifts.
Conduct regular floor checks during service to ensure service standards, cleanliness, buffet presentation, and guest areas are consistently maintained.
Assist the Outlet Manager in planning manpower deployment according to occupancy, expected covers, groups, promotions, and business levels.
Reallocate team members during service as required to respond to changes in business volume and operational priorities.
Take an active supervisory role in the breakfast operation, particularly during high occupancy and peak breakfast periods.
Review expected occupancy, breakfast covers, group movements, VIPs, and special requirements with the team before service.
Ensure the breakfast buffet is properly set up, well-presented, clean, labelled, and adequately replenished throughout the service period.
Conduct regular buffet checks and coordinate with the Kitchen team to ensure food availability and timely replenishment.
Monitor beverage stations, service areas, and buffet equipment to ensure they are adequately stocked and maintained.
Assist in managing guest flow and table turnover during peak breakfast periods.
Monitor buffet and food wastage and report unusual consumption or operational issues to the Outlet Manager.
Assist in coordinating early breakfast, takeaway breakfast, packed breakfast, group breakfast, and other special arrangements where applicable.
Provide clear direction and guidance to team members during daily operations and service periods.
Conduct and participate in pre-shift briefings, communicating

Work arrangement
No