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

• 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 occupancy, expected covers, VIPs, groups, promotions, menu information, special requests, and daily service priorities. • Assign duties and responsibilities to team members according to operational requirements and individual capabilities. • Monitor team members’ performance during service and provide immediate coaching and feedback where required. • Support the Outlet Manager in maintaining discipline, attendance, grooming, punctuality, and professional standards within the team. • Assist in identifying training needs and provide on-the-job coaching to improve team members’ service skills and product knowledge. • Encourage teamwork and effective communication between service, host, buffet, beverage, and clearing functions. • Support cross-training initiatives to ensure operational flexibility during busy periods. • Assist with the induction and orientation of new team members and ensure they understand outlet procedures and service standards. • Act as a role model for Hilton values, service standards, grooming, communication, and professional conduct. • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and Standard Operating Procedures Manual are consistently delivered within the outlet. • Maintain detailed knowledge of Hilton departmental and Tiga standards and ensure team members understand and follow them. • Conduct regular service and standards checks and report any shortfalls to the Outlet Manager. • Assist in developing and implementing corrective actions to address service or operational gaps. • Ensure service stations, buffet areas, guest areas, and back-of-house areas are maintained according to required standards. • Monitor table presentation, cleanliness, service sequence, buffet presentation, and overall restaurant ambience throughout each service period. • Ensure all operating procedures are followed consistently and provide feedback where improvements are required. • Communicate effectively with Front Office, Groups & Tours, Reservations, and other relevant departments to support smooth restaurant operations and maximize in-house business.…