Job Title-: Restaurant Manager

Job Description :

6-8 Year Experience

  • Ensures that the department complies with and exceeds standard operating procedures
  • Overall responsible for financial performance of department including revenue, profit, operating budget and accounting control procedures.
  • Establish written guidelines and controls; attain objectives (Budget and Marketing Plan) written yearly and reviewed quarterly.
  • Train subordinate staff in technical, administrative and managerial abilities.
  • Maintain company sanitation standards in the department.
  • Maintain guest satisfaction and ensure repeat business through personalized, efficient service. Is responsible that all customers leave satisfied.
  • Maintain accident prevention program – appoint members of department to accident prevention committee – review monthly at department meetings.
  • Establish and regularly upgrade and review standards of service, quality and hospitality in the outlet.
  • Coordinate monitor and develop positive ongoing interdepartmental daily working relationships. especially with Executive Chef, Restaurant /Room service/ Lounge Managers, vendors and local community.
  • Report to the Manager- Food & Beverage keeping him advised on the performance and conditions of the department.
  • Work with the Outlet Chef in maintaining food quality, presentation and food cost as it relates to the outlets.
  • Work with Sales& Marketing to accomplish Budget revenue goals.
  • Develop creative food & beverage set ups and promotional events on an ongoing basis.
  • Stay abreast of trends in the food & beverage industry.
  • Shared responsibility for achieving outlet budgeted beverage cost in conjunction with Beverage Manager.
  • Supervises proper input in Micros of all outlet checks and is responsible for ensuring that all policies in respect of billing are adhered to.
  • Monitors all problem areas and ensures that these are either corrected or a proposed solution should be forwarded to the Director-Food & Beverage/Director of Restaurants.
  • Supervises and organizes quarterly operating equipment inventory in conjunction with Chief Steward and Outlet Chef Brings to the attention of the Manager-Food & Beverage all materials and equipment that requires re-ordering or needs to be replaced.
  • Responsible for maintaining on-going Energy Conservation, Inventory Controls and Loss Prevention programs among associates.
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