Restaurant Manager

The Restaurant Manager supervises the daily operations of his/ her designated outlet and ensures adherence to prescribed standards. He/ She is visibly present on the outlet floors during service and solicits feedback from guests.

DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks out side the scope of work described.

Must be familiar with procedures and standards of all the resort’s outlets.
Plan, control and coordinate the restaurant’s organization and activity.
Apply and ensure application of standards and procedures set by Lemuria Resort Seychelles and those resulting from the Hotel’s Food and Beverage policy.
Participate in managing the department’s personnel in terms of working hours, discipline and training according to instructions from the Food & Beverage Manager or the Assistant Food & Beverage Manager.
Apply and ensure the application of procedures and regulations concerning hygiene and safety.
Make sure that all material and equipment made available to the restaurant is correctly used.
Make concerted effort to report and control breakage.
Participate in inventory taking at scheduled times.
Attends and contributes to the daily Food and Beverage meeting.
According to the instructions of the Food & Beverage Manager or the Assistant Food & Beverage Manager, implement the appropriate means to improve costs, personnel performance, expenses and charges.
Make any suggestions to the Food & Beverage Manager or the Assistant Food & Beverage Manager which will improve restaurant profitability.
Establish and maintain effective employee relations.
Conducts, under the guidance of the Food & Beverage Manager or the Assistant Food & Beverage Manager, such functions as interviewing, hiring, employee orientation, on-the-job performance coaching, counseling and suspension if necessary to ensure appropriate staffing and products.
Performs related duties and special project as assigned.
Before each service, check restaurant cleanliness and set-up.
Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.
Participate in service as necessary to ensure agreed standards are met.
Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.
Conduct pre and post service briefing.
Take responsibility for restaurant reception and service quality
Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to the Food & Beverage Manager or the Assistant Food & Beverage Manager.
In cooperation with the Food & Beverage Manager or the Assistant Food & Beverage Manager, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
Make any suggestion to the Food & Beverage Manager or the Assistant Food & Beverage Manager that is likely to improve service quality.
Send daily outlet report to the Food & Beverage office.
Any other duties as assigned by management.