Chinese Restaurant Manager (Lai - Cantonese Restaunt)

- Report to Operation Manager or Food & Beverage Director.

Service Quality

• Maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.

• Rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.

• Maintain an effective orientation programme for all new staff and to constantly re-train old staff to maintain the specified standard of service required.

• Motivate, educate, develop staff on a continuous basis overall maximum efficiency.

• Minimize guest complaints, but if they should occur, to take remedial action immediately.

• Ensure all guest are served promptly.

• Check on the mise-en-place daily.

• Ensure maximum guest satisfaction.

• Stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.

• Be constantly searching for ways and means to improve the smooth operation of their restaurant.

• Liaise with fellow management on quality and cost control of food and beverage items.

• Ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.

• The cleanliness, tidiness and orderliness of their restaurant is of the utmost importance.

Guest Relations

• Build a good relationship with guest.

• Handle any guest complains effectively and diplomatically.

Sales and Promotion Events

• To be responsible for the targeted revenue of the outlet.

• To maximize sales and revenue by providing good service and motivating staff to upselling.

• Be able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.

Cost Control

• Control the food and beverage cost of the restaurant by preventing any wastage or pilferage.

• Control the labour cost by scheduling to minimize wastage of manpower.

• Maximize profitability by proper utilization of seating capacities.

• Introduce and implement promotions periodically to increase sales.

• Control breakage and pilferage of all operating equipment.

• Ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.

Communication

• Attend the weekly F&B meeting and service meetings.

• Conduct briefings to ensure that all information is disseminated down the line.

• Communicate all items not available or seasonable on the board for staff’s reference.

• Communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.

Standard of Performance

• Check proper staffing of the restaurant.

• Ensure adequate supplies of operational equipment.

• Check restaurant for cleanliness and hygiene.

• Conduct briefing, check uniform and grooming of the staff.

• Greet guest (wherever possible).

• Be aware of the proper arrangement and presentation of food and beverage service to the guest.

• Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.

• Ensure a constant standard for maximum guest satisfaction in their restaurant.

• Maintain alertness to the entire service situation and notes all actions/deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.

• Communicate with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.

• Review staff performance especially on inaction and deviation on a regular basis.

• Delegate responsibility to supervisors according to their discretion with proper instruction.

• Standardize checklist for orientation programmer for staff.

• Continue on the job training for staff.

• Conduct briefings whenever deemed necessary.

• Conduct periodical staff meetings and encourage two-way communication.

• Maintain and conduct a good relationship with staff.

• Monthly service charge/ Meal allowance

• Other benefits as per Vietnam Labour Law and employee’s welfare

• Entertainment allowance for business activities.

• Revenue incentive as per company policy (open for discussion).

• Required skills: sales, organization, communication, negotiation, coaching, analytical skill, deadline, time management, leadership.

• Knowledge of Chinese food and drink is preferred.

• Fluent written and spoken English. Cantonese/Mandarin spoken is preferred.

• Strong experience in planning and strategy in both Sales and Marketing fields.

• At least 3-year experience in similar position.

• Able to work by shift and flexible time when required.