RESTAURANT MANAGER (FINE DINING)

Mô tả Công việc

1. Work with Sorae & Sens Restaurant:

- To maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.

- To rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.

- 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 motivate, educate, develop staff on a continuous basis overall maximum efficiency.

- To minimize guest complaints, but if they should occur, to take remedial action immediately.

- To ensure all guest are served promptly.

- To check on the mise-en-place daily.

- To ensure maximum guest satisfaction.

- To stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.

- To be constantly searching for ways and means to improve the smooth operation of their restaurant.

- To liase with fellow management on quality and cost control of food and beverage items.

- To maintain accurate job description.

- To ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.

- The cleanliness, tidiness and orderliness of their restaurant are of the utmost importance.

- To build a good relationship with guest or regular patrons.

- To handle any guest complains effectively and diplomatically.

- To maximize sales and revenue by providing good service and motivating staff to upsell.

- Able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.

- To control the food and beverage cost of the restaurant by preventing any wastage or pilferage.

- To control the labour cost by scheduling to minimize wastage of manpower.

- Maximize profitability by proper utilization of seating capacities.

- To introduce and implement promotions periodically to increase sales.

- To control breakage and pilferage of all operating equipment.

- 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 attend the weekly F&B meeting and service meetings.

- To conduct briefings to ensure that all information is disseminated down the line.

- To communicate all items not available or seasonable on the board for staff’s reference.

- To communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.

- Check proper staffing of the restaurant.

- Ensure adequate supplies of operational equipment.

- Check restaurant for cleanliness and hygiene.

- Conduct briefing, check uniform and grooming of the staff.

- Greet guest (wherever possible).

- Is aware of the proper arrangement and presentation of food and beverage service to the guest.

- Should it be necessary to adapt hands on management style.

- Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.

- Ensure a constant standard for maximum guest satisfaction in 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.

- Communicates with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.

- Review staff performance especially on inaction and deviation on a regular basis.

- Properly delegate responsibilities to their supervisors, according to their discretion and with proper instruction.

- Standard checklist for orientation program for staff.

- Continued on the job training for staff.

- To conduct briefings whenever deemed necessary.

- A schedule for maintenance and service to be maintained.

- To conduct periodical staff meetings and encourage two-way communication.

- To maintain and conduct a good relationship with their staff.

2. Other tasks:

- Perform other tasks as assigned by Superior.

Yêu Cầu Công Việc

1.      Academic Background: College or University graduate, preferred in Business Administration, Hospitality,…

2.      Working Experience: Have 2 years of working experience in the same position.

3.      Computer Skills: MS Office (Word, Excel, Power Point, Outlook)

4.      Language Skill: Good in English both speaking and listening.

5.      Other Specific Requirements:

Excellent communication, listening, negotiation skills

Planning skill must have

Principles of supervision and training.

Catering function for small to medium size group.

The importance of maintaining good customer relation.