Restaurant Manager

What’s the job?

• Effectively manage the restaurant by ensuring the following:
• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Adhere to bill paying procedures
• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc
• Personally meet and farewell a minimum of 80% of your customers
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Manage customer database and utilise effectively
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control
• Analyze food and beverage statistics through point of sale system

Financial Management

• Under the assistance of the senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
• Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements

People Management

• Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:
• Plan for future staffing needs
• Recruit in line with company guidelines
• Prepare detailed induction programs for new staff
• Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
• Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs
• Actively work at developing your staff and identify high potentials
• Maintain training records for all direct reports and ensure they do the same for their staff
• Conduct probation and formal performance appraisal in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance
• Approve leave requests after considering peaks and troughs in the business
• Regularly communicate with staff to maintain good relations

Customer Service

• Demonstrate service attributes in accordance with industry expectations and company standards including:
• Being attentive to Guests
• Accurately and promptly fulfilling Guests requests
• Anticipate Guests needs
• Maintain a high level of knowledge which affects the Guest experience
• Demonstrating a ‘service’ attitude
• Taking appropriate action to resolve guest complaints
• Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers

Health, Safety and Security

• Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
• Familiarize yourself with emergency and evacuation procedures
• Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes

General

• Comply with the Company’s Corporate Code of Conduct
• Familiarize yourself with the company values and model desired behaviors
• Perform tasks as directed by the Manager in pursuit of the achievement of business goals

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