Restaurant Manager - Quản lý Nhà Hàng

* To ensure guest satisfaction in order to increase sales by promoting repeat business.
* To directly and without fail implement the training system established by the Food and Beverage Manager to optimize the security and improvement of Human Resources.
* To directly implement and maintain the standard qualities pertaining to his/her particular area of responsibilities within the scope of the Food and Beverage Department to provide the best possible service to our guests.
* To ensure that wastage and spoilage of products are maintained to the minimal level.
* To ensure that budget goals given to his/her area of responsibilities are attained, allowing the realization of the departmental profit.
* To ensure that all handling procedures for all perishable food or beverages are followed in order to guarantee maximum sanitation and quality of the finished product.
* Standard of Efficiency
* To directly give maximum care to the maintenance of the physical assets of the outlets within his responsibility in order to keep them in the best possible functional state.
- Complaints from guests on Food and Beverage services are minimal.
- Outlet employees are kept at a constant high level of motivation.
- Daily logbooks are maintained and filled according to instruction.
- Control the music level in the PA system if applicable.
- Check previous shift logbook for any comment.
- Ensure personally at all times of an efficient service for maximum guest satisfaction.
- Ensure that weekly employee schedule is prepared according to labour standards, as well as prepared weekly labour reports for his/her area of responsibilities.
- Established policies and procedures are closely followed and adhered to.
- Stocking of supplies is done in timely manner.
- Check reservation books and assign tables to be reserved. Advise Food and Beverage office of any particular important reservations.
- Outlet employees are kept at a constant high level of training, and Restaurant Managers personally- involved in the training of the employees.
- Welcome customers in his/her outlet and assign them to table if necessary.
- Outlet employees are developed according to plans established by the Assistant Director of Food and Beverage.
- Information relevant to employees is released and passed down on.
- Supervises the cleaning of his/her area of responsibilities and the correct setting of the areas, according to standards defined in outlet manuals.
- The Restaurant Manager sets a good example to his colleagues and employees by his conduct.
- All outlets expenses do not exceed established plans if possible are reduced (labour china, glass and silver, menus and stationery).
- Immediate attention is given to any guest complaint and dealt with according to established procedures to satisfy the guest.
- Upon arrival, check attendance of his staff.
- Attained when Outlets budget has been prepared and turned over to the Food and Beverage Manager
- It is evident that unsolved employee grievances have been brought to direct supervisor’s attention and to the Assistant Director of Food and Beverage’s attention.
- Good relationship with employees is evident, without favoritism.
- Personally check with steward for stocking all clean china, silverware, glassware and other equipment.
- All employees have a thorough knowledge of their current job description.
- Ensure that the completed logbooks are sent every night to the Food and Beverage office.
- Ensure that all dirty linen is brought to line room and exchange for clean linen according to set procedures.
- Evaluation of all his/her outlet employees is done personally on a yearly basis.
- Personally check the cleanliness of all his/her staff.
- It is evident that good relations are maintained with other services of the Food and Beverage Department as well as other departments of the hotel.
- Have a close contact with guests and receive their comments. Take immediate and appropriate action if any complaint is heard.
- Personally check the state of all lighting, air conditioners and report immediately any malfunctions to the Duty Engineer.
- All policies and procedures pertaining to employee handling are followed.
- Ensure that a 10 minutes briefing session if organized at the beginning of each shift to exchange information with his staff before the opening of the outlet.
- Any tasks deemed necessary by senior management for the efficient running of the Food and Beverage operation
- Allocations all actions pertaining to discipline or counselling of Food and Beverage employees are made in oral and in writing with note to file.
- The outlet manuals are constantly in full effect.
- Contact kitchen Chef for information on daily menu, items not available and explanations
- Standard of quality pertaining to the outlet are constantly monitored and adhered to.
- Check all stations table set up and outlets in general, with checklist before the opening.
- Establish requisition for his area of responsibility and have them approved by the Assistant Director of Food and Beverage.
- Personal participation to meetings is kept at a high level of activity.
- The outlet assets are maintained according to established standards.
- Advise Assistant Director of Food and Beverage of any indiscipline and apply appropriate disciplinary action.
- Ensure that a 15 minutes briefing/training session is conducted after each meal period to comment his/her staff.
- Corrective action is taken immediately to prevent future recurrence of any guest complaint.
- Ensure that at the end of the service, his area of responsibilities are left clean and tidy and that doors are locked and energy sources are off if applicable.
- All policies and procedures pertaining to the outlet are implemented and in full action.

- Proficient English language skill.
- Priority for talents from Hoi An or nearby areas.
- Experienced in same position.

Cập nhật gần nhất lúc: 2024-03-30 11:10:28