Restaurant
Effectively manage the restaurant by ensuring the following:
Adhere to opening and closing procedures
Personally meet and farewell a minimum of 80% of your customers
Adhere to bill paying procedures
Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
Conduct effective shift briefings, ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up- selling certain products; etc
Encourage and motivate staff to provide optimum service during all shifts
Bars
Carries out effective beverage service by ensuring
Quality in making and presenting cocktails
Guests are informed about wine, advising the types and styles of wine, taking wine orders and serving wine
Beverages are up- sold and regularly replenished, abiding by responsible alcohol service regulations
Promotion and sales of cocktails to guests
Coffee and tea is served hot and in accordance with standards
Cellar operations are carried out including:
Operating the beer reticulation system
Complete spillage report and submit to Food and Beverage manager at the conclusion of each shift
Requisition of bar items according to bar stocks
Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
Assist to promote the musicians
Effective operation of the post- mix syrups bulk dispense system
Correct use of refrigeration system
Adhering to stock control procedures
Design promotional material aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Director
Assist the Food and Beverage Director to source and review outlet musicians
Prepares for service by ensuring the department’s:
Grooming is impeccable and in accordance with ICHG personal presentation standards
Glassware is polished
Lighting is on
Music is on
Requirements for special occasions are ready
Equipment is clean
Outlet is ready for service and guest comfort
Equipment is sorted and stored
Carries out effective service by ensuring all staff are aware of their role in:
Using trays and tray jacks effectively
Explaining and up- selling daily beverage specials
Processing food orders accurately
Greeting and seating guests
Ensuring the bar is clean
Quickly taking food and beverage orders
Regularly cleaning ashtrays
Conversing with Guests in relation to the food and beverage products
Ensuring payment methods are handled accurately
Ensuring working areas are cleaned and re- set quickly
Patron care standards are adhered to by ensuring:
The strengths of alcohol is advised and guests are advised as to their effect
Compliance with legal provisions of local liquor codes
Level of intoxication of guests is assessed and appropriate action taken
Guests are advised on alcoholic beverages
Guests are advised on the hotel’s policy of smoking
Forecasting is managed
Special event concepts are managed
Stock control is managed
Positive publicity opportunities are created
Analysis of statistics and change your operations to reflect customer preferences
Recycling wherever possible
Property facilities are upsold
Market changes are anticipated and review operations when necessary
Recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile are shared
Liaison occurs with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
Guest complaints are handled professionally.
Customer database is managed and utilized effectively
Wage and beverage costs are managed
Food and Beverage service of high standard and in accordance with departmental standards and procedures is delivered
Competitor analysis is conducted
The active pursuit of cost saving measures
Your own shift hours are mixed to ensure you know what is happening in your department at all times (ie nights, days, week- ends and during the week, break, lunch and evening shifts)
Development and implementation of Promotions Calendar for F&B products in restaurant
