REQ11350 Manager, Restaurant (Open)

POSITION SUMMARY:

The Manager, Restaurant is responsible for the overall activities of the assigned restaurant and ensures its smooth and efficient operations. 

The position is also responsible for developing and maintaining high performing teams; achieves department goals in terms of Guest Satisfaction, financial targets, training and high employee morale. 

It also provides leadership to employees and ensures courteous, professional, efficient, flexible service at all times. 

The position is expected to perform all duties in accordance with policies and within the realm of its Mission Statement.

PRIMARY RESPONSIBILITIES:               

Administration

Assists in ensuring that the F&B activities are aligned with the respective Corporate Strategy, and that Hotel Actions have been implemented where appropriate.Oversees the preparation and update of individual Departmental Operations ManualsConducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Marketing

Prepares with the Outlet team, a yearly marketing plan which is the basis of the F&B Annual Marketing Plan.Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

Customer Service

Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.Ensures that employees also provide excellent service to internal customers in other departments as appropriate.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.Establishes rapport with guests in maintaining good customer relationships.Personally, and frequently verifies that guests in the Outlet are receiving the best possible service.Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.

Financial

Maximizes employee productivity through the use of multi-schilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise.Achieves the monthly and annual personal target and the outlet’s revenue.Assists in the preparation of the Annual Business Plan for F&B. Assists in the monthly re-forecast, involves the respective Heads of Department as appropriate.Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.Assists in the inventory management and on-going maintenance of hotel operating equipment and other assets.Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Operational

Ensures that minimum brand standards have been implemented.Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.Ensures that F&B employees work in a supportive and flexible manner with other departments.Tastes and monitors the F&B products served throughout the operation, provides feedback where appropriate.Monitors service and F&B standards in the Outlet. Works with the Assistant Managers, Restaurant, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.Conducts frequent and thorough inspections together with the Executive Sous Chef of the F&B Operation.Frequently verifies that only fresh products are used in F&B preparation.Assists the Executive Chef/Sous Chefs with creative suggestions and ideas.Conducts monthly inventory checks on all operating equipment and supplies.Liaises with the Kitchen and Beverage Department on daily operations and quality control.Have a thorough knowledge and understanding of all F&B items in the menu and the ability to recommend F&B combinations and up sell alternatives.Ensures that the outlet is kept clean and organized, both at the front as well as the heart of house.Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Personnel

Presents for approval by immediate superior an annual training plan based on the priorities of the department and ensures that training is systematically implemented as part of daily briefings, shift de briefs and through organized training sessions as outlined in the annual training plan. Assigns and works with departmental trainers so as to have a training culture firmly established in the department.Reflects the culture at all times both in terms of internal and external brand contacts with guests, suppliers and vendors, external and internal employees, owners, shareholders and colleagues in the industry. Oversees and assists in the recruitment and selection of all F&B employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach in selecting employees.Oversees the punctuality and appearance of all F&B employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.Assists in the development of Departmental Trainers through on-going feedback and monthly meetings.Plans and implements effective training programm for employees in coordination with the Training Manager and Departmental Trainers.Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.Recommend and/or execute management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.

Other Duties

Understands and strictly adheres to established rules and regulations, and the hotel's policies concerning fire, hygiene, health and safety.Ensures high standards of personal presentation and grooming.Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organizations.Responds to changes in the F&B function as dictated by the industry, company and hotel.Attends training sessions and meetings as and when required.Carries out any other reasonable duties and responsibilities as assigned.

QUALIFICATIONS:

Experience

Minimum 10 years of F&B service experience in a 5-star international hotels/resorts, and/or in freestanding restaurants; 2 years of which is in a management level/capacity.Experience is Casino Hotel F&B management as well as new projects opening, or renovations would be an advantageKnowledge of food safety regulations and practices, such as HACCP

Education

Preferably a Diploma holder in Hospitality Business Management or any related course

Skills / Competencies

Effective time management and task management skillsStrong entrepreneurshipCapable of analyzing business levels and scheduling appropriatelyProven leadership skills, track record of team building and developing star performersProficient in Microsoft applicationsGood command in both spoken and written English

Other Attributes

PassionateInnovativeOrganizedCustomer-oriented