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:

1. Excellent customer service skills
2. Commercial awareness
3. Flexibility
4. Good interpersonal skills
5. Communication skills
6. Problem-solving skills
7. Organizational skills
8. 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