Restaurant Manager

To manage the Restaurant operations achieving business objectives through customer focused service delivery. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

Job Responsibilities

• 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 upselling certain products; etc
  • Personally meet and farewell a minimum of 80% of your customers per service period
  • 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 and inventories
• Analyse food and beverage statistics through point of sale system
• Submit month end report(sales mix)