GENERAL MISSION
Responsible for the overall planning, organization and supervision of all administrative and operational activities in the restaurant.
RESPONSIBILITIES AND MEANS
Business Performance
• Implements and maintains control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
• Participates in management meetings to review progress towards achievement of business plan goals and develops the annual business plan related for the department.
• Analyses monthly P&L and month- end reports, identifies deviation from business plan goals
• Sets periodical outlets budget & forecast
• Plans, implements and measures profit enhancement programs by working with the kitchen & Marketing Department. Prepares and submits post- mortem promotion report to Executive Assistant Manager upon completion of promotion.
Administration
• Conducts departmental daily briefings to ensure that all pertinent information is well received by team members.
• Maintains department communication logbook and updated notice board
• Supervises team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Communicates Hotel Management in any problems or areas of concerns
• Checks the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
• Follows up on the implementation of any promotion / special event
• Controls the daily revenue (logbook VS Income Auditor daily revenue report) and corrects it in case of mistake
• Ensures communication and introduction of all FB promotions to Front Office,
• Develops and maintains the policies and standards of restaurant operations
• Issues and follows up on all needed maintenance requests
• Controls and acknowledges all store requisitions and purchase requests.
Financial and Revenue Responsibilities
• Is active and work hard to reach the budget by using upselling techniques
• Monitors the cost linked to the operation
• Communicates the financial target (budget) to the team
Training and Human Resources Management
• Prepares weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Develops, conducts maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees
• Constantly monitors team members’ appearance, attitude and degree of professionalism
• Interviews, selects and recruits employees
• Conducts performance review with the team
• Identifies and develops team members with potential
• Gives regular positive and negative feedbacks to each team member in a constructive way
Guest Service Responsibilities
• Gathers guest feedback and report to the EAM and GM
• Works with the culinary team to create attractive food products, presentations and improve food quality that support the image of the Hotel
• Develops customer loyalty and recognition
• Works hard to satisfy any guest requests
• Introduces and up sell any special events / promotions
• Ensures guest satisfaction at all times
Operational Responsibilities
• Builds a good relationship with guests or regular patrons. Tries to remember individual patron’s names and their preferences to extend a personalized service
• Handles guests’ complaints and comments tactfully and efficiently
• Ensures smooth and efficient service at all times
• Conducts departmental daily briefings to ensure that all pertinent information is well received by team members.
• Knows and ensures full follow up on the MGallery brand standards
• Ensures proper atmosphere of restaurant according to the time of the day (music, lighting, aromas, temperature…)
• Follows up that all given training fully followed by the staff
• Checks the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Handles and follows up on any guest complaints and report to EAM, GM
• Supervises team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
Miscellaneous
• All employees are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All employees may be assigned to other duties in the hotel as and when required by business levels.
