Restaurant Manager

Main Duties:

• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To manage and coach in the operation and be visible
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all outlets are adequately equipped.
• To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for all outlets.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that all outlet cashiering procedures are strictly adhered to.
• To ensure that a supervisor is always visible and on duty.
• To identify in conjunction with the Director of Food and Beverage / Assistant Food & Beverage Manager market needs and trends.
• To monitor and analyze the menus and product of competitive restaurants.
• To assist the Executive Chef in developing menu “specials” and to prepare recipes and specifications for Beverage signatures items
• To plan and implement an effective sales plan and promotional activities.
• To provide the Director of Food and Beverage / Assistant Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

To ensure rosters are posted and timesheets submitted on time.

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