Manage TripAdvisor reviews for restaurants effectively and as per ranking target;
Identify customer needs and respond proactively to all of their concerns;
Assign staff to assist other restaurant if necessary.
Preserve excellent levels of internal and external customer service;
Involve to establish targets, KPI’s, schedules, policies and procedures;
Manage all F&B and day- to- day operations within budgeted guidelines to the highest standards of services;
Ensure all food and beverage items served to guests are of the highest standard, and presentation is as per standards;
Provide a two ways communication and nurture an ownership environment with emphasis in motivation and teamwork;
Controls outlet’s costs of all food and beverage by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws;
Ensure compliance with sanitation and safety regulations;
Ensure cleanliness of bar, tables, chairs, floor, general equipment and all back of house restaurant areas;
Responsibility for effective recruitment, training and development, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering;
Requisition general supplies as per policy and procedures, maintaining par levels;
Report on management regarding sales results and productivity;
Design exceptional menus, wine lists, purchase goods and continuously make necessary improvements;
Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up- selling”;
Ensure sufficient equipment for the operations of the restaurant. Plan ahead for appropriate repair and replacement of damaged items;
Manage restaurant’s good image and suggest ways to improve it;
Analyze and respond to guest feedback, guest satisfaction and staff satisfaction information; and give a positive commitment to continuous improvement of product and performance;
Endeavored to conduct pre and/or post service meetings;
Liaise with the Head Chef and kitchen to ensure efficient operation of the kitchen and quality menus are designed to suit the business and achieve budgeted food costs;
