JOB SUMMARY

• This position reports directly to the Director of Food & Beverage.
• The role is to administer the Retail Department in its daily operations.
• Responsible for retail operations, associate management, and executing job functions in line with all hotel requirements and procedures.

JOB DUTIES AND RESPONSIBILITIES

1. The role is responsible for the Retail Department — operationally, financially, and strategically.
2. The department executes all festive season food and beverage offerings, including but not limited to: Chinese New Year, Rice Dumplings/Dragon Boat Festival, Mooncake/Mid-Autumn Festival, Thanksgiving, and Christmas.
3. The Retail Manager works closely with the Business Development Manager ("BDM") and Culinary Team in areas such as product development, cost management, business opportunities, and sales performance.
4. Reporting directly to the Director of Food & Beverage, the Retail Manager collaborates with the BDM to determine and execute the overall strategy for each festive activation, aiming to achieve both financial and operational goals.
5. In addition to working with the BDM, he/she works closely with the Marketing Team.
6. Under the direction of the BDM, the Retail Manager ensures that all customer-facing communications align with the overall strategy for financial and operational objectives.
7. Guided by the Business Development Manager, the Retail Manager manages online, third-party, off-site platforms, and other channels to maximize sales performance.
8. Responsible for associate recruitment and development during the active months of festive operations.
9. Responsible for regular updates on upcoming/active festive operations to Hotel Leadership.
10. Responsible for cashier management, be it personnel or process.
11. Responsible for asset management, enforce and uphold high standards in discipline.
12. To practice “OPEN DOOR” policy to all associates.
13. To be aware of competitors in the market and complete a competition analysis on festive seasons basis.
14. To respond to guest enquiries or concerns in a timely manner.
15. To focus on Marriott’s “Spirit to Serve” as a way of improving standards and service for our guests and internal customers.
16. To LEAD BY EXAMPLE and to have a “hands on” approach to motivate our associates to excel.
17. Enforce Marriott’s Principal of Hospitality at all times.
18. Cash Handling:
· Process all payment types such as room charges, cash, cheques, pure payment, debit, or credit.
· Process all transaction postings (rebates, miscellaneous charges, paid-outs)
· Blind drop at end of the shifts.
· Provide cash change to guests.
· Obtain manual authorizations and follow all Accounting procedures when computer system is down.
· Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change
19. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Diploma in Food & Beverage Services / F&B Retail Services / Hospitality & Tourism Management or a related field.
• At least 5 years of managerial or supervisory role managing F&B retail operations, financial performance and team leadership.
• At least 8 years of relevant experience in handling F&B Retail.
• Prior experience in a project management is an advantage.
• Basic computer knowledge (i.e. Microsoft Office, Micros, Opera system).
• Knowledge in budget and cost control.
• Possesses great leadership abilities.
• Great teamwork & communication skills.