Restaurant Manager

To maintain and conduct a good relationship with their staff.
Is aware of the proper arrangement and presentation of food and beverage service to the guest.
Ensure a constant standard for maximum guest satisfaction in their restaurant.
Conduct briefing, check uniform and grooming of the staff.
Standard checklist for orientation program for staff.
To check on the mise- en- place daily.
Able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.
Continued on the job training for staff.
To stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
To maintain accurate job description.
Communicates with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
To communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.
To introduce and implement promotions periodically to increase sales.
To communicate all items not available or seasonable on the board for staff’s reference.
Properly delegate responsibilities to their supervisors, according to their discretion and with proper instruction.
The cleanliness, tidiness and orderliness of their restaurant are of the utmost importance.
To 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.
To handle any guest complains effectively and diplomatically.
To conduct periodical staff meetings and encourage two- way communication.
To liase with fellow management on quality and cost control of food and beverage items.
To ensure maximum guest satisfaction.
To maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
To conduct briefings to ensure that all information is disseminated down the line.
To conduct briefings whenever deemed necessary.
Greet guest (wherever possible).
To control the labour cost by scheduling to minimize wastage of manpower.
Ensure adequate supplies of operational equipment.
To maintain an effective orientation program for all new staff and to constantly re- train old staff to maintain the specified standard of service required.
To ensure the food and beverage service are of the highest quality to give to our guest a good impression of 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.
To be constantly searching for ways and means to improve the smooth operation of their restaurant.
Maximize profitability by proper utilization of seating capacities.
To ensure all guest are served promptly.
To build a good relationship with guest or regular patrons.
Check proper staffing of the restaurant.
To attend the weekly F&B meeting and service meetings.
Check restaurant for cleanliness and hygiene.
To minimize guest complaints, but if they should occur, to take remedial action immediately.
To rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
To maximize sales and revenue by providing good service and motivating staff to upsell.
Review staff performance especially on inaction and deviation on a regular basis.
To control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
Should it be necessary to adapt hands on management style.
A schedule for maintenance and service to be maintained.
To control breakage and pilferage of all operating equipment.
To motivate, educate, develop staff on a continuous basis overall maximum efficiency.
Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.

Working Experience: Have 2 years of working experience in the same position.
Computer Skills: MS Office (Word, Excel, Power Point, Outlook)
Language Skill: Good in English both speaking and listening.
Academic Background: College or University graduate, preferred in Business Administration, Hospitality,...
Other Specific Requirements:

Principles of supervision and training.
Excellent communication, listening, negotiation skills
Planning skill must have
Catering function for small to medium size group.
The importance of maintaining good customer relation.

- Participating in PTI health insurance 24/7 for managerial positions and above.
- 13th month salary + Travel- Teambuilding.
- Annual capacity assessment.
- Participating fully in social insurance for employees as prescribed by law.
- Professional training from Managers with many years of experience at 5- star hotels.
- Salary + Bonus + Tips
- Friendly & professional working environment.
- The Clear career path for each position.

Cập nhật gần nhất lúc: 2024-12-27 05:40:02