Restaurant Manager (incl. room services)

- 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.

- Personaly 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 F&B kitchen leader and Chef 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.

- Create positive publicity opportunities.

- Manage customer database and utilize effectively.

- 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.

- Work with Superior on manpower planning and management needs.

- Mix your own shift hours to ensure you know what is happening in your department at all times (ie nights, days, weekends and during the week, break, lunch and evening shifts).

- Conduct monthly staff meeting to ensure all management projects, policies, new product, staff movement …etc are notified and documented. During this time, encourage comments and ideas from staff for the interest of room service department.

- Enforce cleanliness of Room Service area and kitchen equipment and maintenance.

- Make conversation to guests during their order and find out their likes and dislikes as well as building rapport.

- Maintain good relations with other members of Food and Beverage including Kitchen, Stewarding and Service Operations.

- Actively participate in departmental training and give support and feedback.

- Ensure sufficient operational equipment and linen.

- Handle guest complaints professionally.

- Report and document every single glitch in food and beverage immediately, to superiors, Executive Chef and other related Managers.

- Work with Superior in the preparation and management of the Department’s budget, manpower.

- Complete the other tasks and jobs which assigned by the leader.

• Pay insurance in accordance with the law

- 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.

- Leadership Skills.

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

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