As the Restaurant Manager, you’ll manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures.
Your day-to-day:
People
Work with Human Resources to ensure the departmental performance of staff is productive
Ensure compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues
Adhere to hotel disciplinary procedures during major/minor act of misconduct
Work with Superior on manpower planning and management needs
Guest Experience
Effectively manage the restaurant by ensuring the following:
Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
Adhere to opening and closing procedures
Adhere to bill paying procedures
Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
Personally meet and farewell a minimum of 80% of your customers
Encourage and motivate staff to provide optimum service during all shifts
Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
Develop and implement Promotions Calendar for F&B products in restaurant
Manage special event concepts
Create positive publicity opportunities
Manage customer database and utilize effectively
Up-sell property facilities
Analyze food and beverage statistics through point of sale system
Financial
Anticipate market changes and review operations when necessary
Conduct competitor analysis
Actively pursue cost saving measures
Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
Manage wage and beverage cost
Forecasting
Stock control
Responsible Business
Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
Initiate action to correct a hazardous situation and notify supervisors of potential dangers
Log security incidents and accidents in accordance with hotel requirements
Other ad-hoc duties - unexpected moments when we must pull together to get a task done
May also serve as manager on duty
Accountability
Ensure the smooth execution of restaurant as per the desired standards and set benchmarks. Reports to Food & Beverage Manager and works closely with Food & Beverage Team to achieve the department annual budget
Number of employees supervised –
Direct - Assistant Restaurant Manager/ Food and Beverage Supervisors/ Food and Beverage Attendants/ Hostess
Annual Operating Profit/Payroll Budget –
Restaurant Revenue Target
Key Metrics –
Restaurant Revenue Target
Employee Satisfaction Survey
What we need from you?
Bachelor’s degree / higher education qualification in Hotel Management, culinary arts / equivalent
Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law
The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
