Restaurant Manager (Breakfast)

Responsible for managing restaurant operations to ensure profitability, control costs and maintain quality standards to deliver an excellent guest experience. Required to manage, train and develop team members within budgeted guidelines.

ESSENTIAL FUNCTIONS

-          Creates a positive guest experience by delivering a high level of service and ensuring that all team members fully engage with guests to better understand their needs and exceed their expectations.

-          Moves throughout the facility and kitchen areas to visually monitor and takes corrective actions in order to ensure that the food quality and service standards are in line with Hilton Worldwide.

-          Evaluates guest satisfaction by seeking feedback and directly interacts with guests with a focus on continuous improvement.

-          Takes responsibility for the business performance of the restaurant; maximizes its profitability, implements effective controls of food, beverage, labor costs and monitors the restaurant’s budget to ensure efficient operations.

-          Hires, trains, supervises, develops, disciplines, counsels and evaluate team members for the efficient operation of the restaurant.

-          Provides guidance for improvement and implements necessary adjustments for consistency in the service.

-          Provides on the job training to the team in line with the standards of the Company.

-          Monitors and reviews team member performance through scheduled performance reviews.

-          Prepares, assigns and delegates responsibility and authority to ensure that objectives are met and excellent service is consistently achieved.

-          Sets individual and department targets and objectives, work schedules, budgets, policies and procedures.

-          Schedules and conduct daily pre-shift briefings with the team.

-          Monitors the cleaning level in all areas of the restaurant and makes sure that all team members adhere to the health, hygiene, safety and quality standards imposed.

EDUCATION

Higher School Certificate or equivalent.

Diploma in Hotel & Hospitality /Tourism Management or equivalent will be an advantage.

REQUIREMENTS

-          Three (3) years’ management and/or supervisory Food & Beverage experience in similar or larger size hotel operations.

-          Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques and guest interaction.

-          Must possess strong organizational and people management and interpersonal skills.

-          Ability to effectively deal with a variety of audience, some of whom will require high levels of patience, tact and diplomacy.

-          Computer literacy including knowledge of POS Micros Fidelio, Windows XP and Microsoft Office Suite of products including Word, Excel and Powerpoint.

-          Ability to read, analyze and interprete financial reports.