Restaurant Manager (Lounge)

• Use professional and polished language in all written and oral communication
• Maintain correct inventory and par levels for all Operating supplies, Uniforms, Beverage and supplies of the assigned Outlet.
• Maintain proper posture while at the desk and work area.
• Stand for an extended period of time or for an entire work shift.
• Maintain positive and productive working relationships with other employees and departments
• Enter and locate work- related information using computers and/or point of sale systems
• Assist in the preparation of the annual strategic plan and achieve the goals and targets therein
• Provide coaching and feedback to supervisors and team members to effectively manage performance. Prepare and present annual employee performance evaluations
• Follow department policies, procedures and service standards
• Other duties as assigned
• Adhere to hotel grooming standards at all times
• Lead with passion and enthusiasm with a commitment to excellence and a creative approach to Food & Beverage
• Ensure high level of service at all times.
• Implement effective control of food, beverage, labor and operating expenses
• Direct and assist in the development and implementation of innovative promotional and sales events to ensure maximum revenue potential.
• Drive innovative promotions, menus and concepts; creating a destination of choice for both hotel and external guests
• Ensure the implementation of the highest standards in guest service, constantly seek out ways to improve product and service as well as increase volumes and profits
• Oversee for cleanliness, organization and housekeeping/maintenance standards
• Lead and support all outlets in the achievement of their financial and operational targets.
• Follow all safety policies
• Dedicated to creating personalized experiences and lasting memories for our guests
• Consistently offer professional, friendly and engaging service, focused on the highest standards of service and hospitality.
• Assist in the hiring, training, and coaching of team members.
• Lead and manage the day- to- day operation of the hotel outlets ensuring the highest levels of service standards are followed.

• Education: University degree in Hotel/Restaurant management or related discipline strongly preferred.
• Experience: Preferred minimum of 3 years’ experience in food and beverage leadership role. Previous experience with mixology and wine programs preferred.
• Strong culinary and wine knowledge.
• Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management principles, communication, administrative skills and the ability to make sound and timely business decisions.
• Strong verbal and written communication skills in English.
• Ability to multitask, work in a fast- paced environment and have a high- level attention to detail.
• Ability to work a flexible schedule: weekends, holidays, AM, PM, overnight and overtime when needed.
• Possess a gracious, friendly, and fun demeanor.
• Sommelier qualification an asset.
• Ability to work independently and to partner with others to promote an environment of teamwork.
• Excellent interpersonal skills with strong written and verbal communication abilities.
• Excellent organizational and computer skills.
• Ability to analyze data and trends and create strategies for improvement.
• Results oriented with the ability to be flexible and work well under pressure.
• Ability to work behind the bar and make cocktails as needed.

Wonderful working environment with professional team.
Insurance package.
Duty meal provided by hotel.
02 months of probation with full salary and service charge.
Annual helpful training courses (local & international).
Attractive salary & benefit package.
Clear career development plan with many engaging training courses (local & international).

Cập nhật gần nhất lúc: 2024-04-03 12:08:18