Restaurant Manager/ Outlet Manager

Job Summary – (Role Summary)
Tóm tắt công việc

• Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
• Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Essential Duties and Responsibilities – (Key Activities of the role)
Yêu cầu và trách nhiệm công viêc:

• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
o Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
o Adhere to opening and closing procedures
o Adhere to bill paying procedures
o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc
o Personally meet and farewell a minimum of 80% of your customers ( also get customer contacts)
o Encourage and motivate staff to provide optimum service during all shifts
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides feedback and coaching to the Team regularly.
• Understands building capability through Cross training
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Ensures new products are executed properly following roll-out.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Has effectively forecasted restaurant needs.
• Shifts priorities and goals as work demands change.
• Priorities tasks effectively to ensure most important tasks are completed on time.
• Delegates and follows-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
• Seeks, listens and responds to Guest feedback.
• Coaches team on how to exceed Guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.
• Assist in planning regular and special event Menu
• Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis ( regularly or as requested)
• Create positive publicity opportunities
• Manage customer database and utilize effectively ( collect email date base)
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control
• Analyze food and beverage statistics through point of sale system
• Works with Superior on manpower planning and management needs
• Works with Superior in the preparation and management of the Department’s budget
• Perform any other duties which may be assigned by the management from time to time.
• Update daily log file

Required Skills – Kỹ năng yêu cầu

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good writing skills
• Leadership Skills

Qualifications –Bằng cấp

• Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.

Experience – Kinh nghiệm

• 4 years related experience, including supervisory experience, or an equivalent combination of education and experience

• Type and level of experience required may vary slightly based on size and complexity of operation
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