Achievement of Club budgeted on banquet sales Achieve maximum profitability and over-all success by controlling costs and quality of service Participate in sales and marketing activities including sales calls and club events Participate in building up client database and increasing client retention
Responsible for all food and beverage production, service and F & B sales. Directly supervise the Executive Chef, Outlet Manager, Banquet Operations and Sales personnel. Plan and implement budgets, hires, trains and supervises subordinates, and applies relevant marketing principles to assure that the wants and needs of the club members and guests are consistently exceeded.
To oversea the effective and efficient operations of the Gym, plan and conduct gym activities for Club Members
The Executive Chef will be responsible to manage the day-to-day operations of the Kitchen and develop the Club’s F&B menu. He / She will also formulate standards to enhance overall efficiency and effectiveness of the operations of all food production.
The Outlet Manager will be responsible for the operation, management, and overall performance of the The Bridge Restaurant. As such, he/she will be directly involved in the day-to-day running of the restaurant in connection with staffing, service and cost control to achieve maximum revenue and guest satisfaction, with optimum profit. Delegation of duties and responsibilities to his/her duty supervisors for each shift is necessary, and rules and regulations for all aspects of service must be laid down systematically for uniformity and in conformity with the Club's policies.