Department: FOOD & BEVERAGE
Reports to: FOOD & BEVERAGE MANAGER
Position Summary:
The restaurant manager responsibilities include maintaining the restaurant's revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
Able to work at a rapid pace while maintaining attention to detail and ability to multi-task. Must have good supervisory skills. Must have good communication and ability to promote sales. Must be skilled in time management. Must have teaching and motivational skills.
The Goal of a Restaurant Manager:
Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations.
Must be flexible and able to adjust to meet the changing needs of guests.
Must maintain a level of professionalism and communicate effectively.
Must show enthusiasm for the job, the restaurant and the hotel.
Must be considerate, patient and willing to help out fellow employees.
Must have a good self-image and be able to command the respect of the employees.
Must be able to tolerate pressure and work calmly and efficiently during busy times.
Must handle guest complaints according to policies and procedures.
Possess the highest work ethics, personal morals and honesty beyond reproach.
Knowledge and Abilities:
Excellent customer service skills
Commercial awareness
Flexibility
Good interpersonal skills
Communication skills
Problem-solving skills
Organizational skills
Teamwork skills.
Key Duties and Responsibilities:
Train, supervise, counsel and discipline outlet staff for the efficient
operation of the outlet.
Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as menu and special request.
Schedule and direct staff in their work assignments.
Interact positively with customers promoting hotel facilities and services.
Resolve problems to the satisfaction of involved parties.
Answer telephones in a clear voice, coordinate and document reservations.
Organize special events in the restaurant.
Maintain good relationship with all departments and attend relevant meetings.
Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
Maintain profitability of outlet to support overall hotel operation.
Control payroll and equipment costs (minimizing loss and misuse).
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.
Ensure that all standards and hotel cash handling procedures are met.
Ensure adequate staffing levels for anticipated business during shift.
Maintain cleanliness of all outlets-restaurant, lounge, service areas, room service, floor landing for room service trays and outlet staff coolers.
Solicit feedback from guests concerning food, beverages, service and improvement ideas. Or any other duties as assigned
