Restaurant Manager
À propos du poste
Job Responsibilities
Managerial:
Operational :
Job Requirements
Minimum 3 years of experience in a luxury hotel.
In-depth knowledge of the banqueting function.
Managerial:
- Plan, Forecast and Budget the revenues and cost for the outlet.
- Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.
- Facilitate learning and development for all the team members of the outlet
- Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Performance Appraisal/ Management of the staff in the department.
Operational :
- Ensure the smooth day-to-day functioning of the outlet.
- Conduct daily briefing of the staff, and supervise the following;
- Restaurant set up & mis-en-place
- Reservations
- Restaurant inventory (supplies, perishables, liquor etc)
- Implement an effective system of recording guest history, preferences and other guest related data.
- Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.
- Manage staff performance, identify their training needs and address their grievances and counseling issues.
- Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
- Ensure that the outlet procures the best quality raw material and cost effective equipment.
- Liaise with companies for sponsorships and with the government agencies for licenses and permissions.
- Any other responsibilities assign to you from time to time
Job Requirements
Minimum 3 years of experience in a luxury hotel.
In-depth knowledge of the banqueting function.
- Département: Restauration cuisine Restauration service