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

As the Outlet Manager - Tiga, you will be responsible for performing the following tasks to the highest standards: • Take overall responsibility for the day-to-day operation of the Tiga Restaurant across breakfast, lunch, dinner, and special events, ensuring smooth and efficient operations at all times. • Plan, prioritize, organize, and control the daily operation in accordance with business levels, hotel occupancy, expected covers, groups, promotions, and special events. • Ensure the restaurant is fully prepared and ready before each meal period, including mise en place, table settings, buffet setup, service stations, cleanliness, ambience, and overall presentation. • Maintain a strong management presence on the floor during service periods, particularly during peak breakfast, lunch, and dinner operations. • Monitor guest flow, seating allocation, waiting times, table turnover, and restaurant capacity to ensure efficient operations without compromising guest satisfaction. • Ensure effective opening, service, handover, and closing procedures are consistently followed for each meal period. • Conduct regular floor walks and operational checks throughout service to identify and resolve issues before they impact the guest experience. • Take particular ownership of the breakfast operation, especially during high occupancy and peak breakfast periods, ensuring adequate manpower, smooth guest flow, and consistent service standards. • Review hotel occupancy, expected breakfast covers, VIPs, groups, tour groups, early departures, and special requirements in advance to ensure the outlet is adequately prepared. • Ensure the buffet is consistently well-presented, clean, fully replenished, correctly labelled, and maintained in accordance with Hilton standards and food safety requirements. • Work closely with the Kitchen team to monitor buffet availability, replenishment, food presentation, menu changes, and high-demand items throughout each service period. • Monitor beverage stations, including coffee, tea, juices, water, and other offerings, ensuring adequate availability and presentation throughout service. • Monitor food wastage and consumption levels and work with the Kitchen team to improve buffet efficiency without compromising guest satisfaction. • Ensure special breakfast arrangements, including early breakfast, takeaway or packed breakfast, group breakfast, and other guest requirements, are effectively coordinated where applicable. • Maintain a high customer service focus and create an environment where the team is committed to “creating that special experience” for every guest. • Proactively engage with guests during breakfast, lunch, and dinner to obtain feedback, identify preferences, and anticipate their needs. • Ensure all guest requests, queries, and complaints are handled promptly and effectively, with appropriate service recovery and follow-up. • Pay particular attention to VIPs, families, groups, elderly guests, and guests with special dietary requirements. • Ensure food allergies, dietary restrictions, and special meal requests are communicated accurately and promptly to the Kitchen team. • Monitor guest feedback, satisfaction scores, and comments relating to the Tiga Restaurant and implement appropriate action plans to address recurring issues. • Develop a culture where team members are encouraged to anticipate guest needs and resolve service issues proactively before they escalate. • Coordinate closely with Front Office and Groups & Tours regarding hotel occupancy, VIP arrivals, group movements, tour groups, special events, and expected meal volumes. • Establish strong communication with the Kitchen and Stewarding teams to ensure smooth coordination before, during, and after each service period. • Coordinate with Engineering and Housekeeping to ensure maintenance, cleanliness, equipment, and restaurant presentation issues are followed up promptly. • Ensure adequate crockery, cutlery, glassware, buffet equipment, operating supplies, and other resources are available for each service period. • Prepare and manage rosters and job schedules according to forecasted business levels and operational requirements. • Conduct effective pre-shift briefings covering occupancy, expected covers, VIPs, groups, promotions, menu information, special requests, and the service focus for the day. • Assign and delegate duties effectively according to the operational requirements and capabilities of team members. • Coach and develop team members during live operations, providing immediate feedback to improve service delivery and performance. • Ensure team members are knowledgeable about All Day Dining service standards, buffet items, menu ingredients, allergens, dietary requirements, beverages, promotions, and guest engagement. • Cross-train team members across different restaurant functions to ensure flexibility and operational continuity during busy periods. • Monitor team performance against Hilton standards and ensure regular standards training and assessments are conducted. • Seek and maximize revenue opportunities within the Tiga Restaurant through effective upselling, cross-selling, promotions, themed dining, and special events. • Monitor outlet performance, including covers, average check, revenue, business levels, and other relevant financial and operational indicators. • Work closely with the Director of Food & Beverage, Assistant Director of Food & Beverage and relevant departments to develop and implement promotions that drive restaurant revenue and guest engagement. • Monitor food and beverage costs, wastage, breakages, complimentary items, and operating supplies, taking corrective action where necessary. • Forecast potential revenue, covers, manpower, and costs based on hotel occupancy, business trends, group movements, and upcoming events. • Analyse operational and financial variances and assist the Director of Food & Beverage, Assistant Director of Fo…