Restaurant Manager - Labourdonnais Waterfront Hotel

Maintain a personal attitude of a high standard and quality, which produce efficiency and productivity of the department

• Promote the image of the Hotel
• Maintain a personal attitude of a high standard and quality, which produce efficiency and productivity of the department
• Provide excellent guest service by identifying all our guests’ needs and preferences acting on these needs promptly, effectively and with confidence
• Manage cultural needs and expectations of guests
• Work in compliance with all hotel SOPs
• Maintain high standards of personal hygiene at all times
• Product knowledge on the different  menus and the basic ingredients and method of preparation
• Be totally aware of guests’/ visitors’/ repeaters’ preferences/ special requirements of food and beverage
• Anticipate and meet guest needs
• Respond promptly to guest’s requests
• Serve guest as per hotel procedure
• Check on guest satisfaction
• Adhere to Safety and Health policy and Emergency policy of the hotel
• Report any incidents and accidents related to operations
• Report suspicious characters or suspect packages
• Take care in work to avoid accidents
• Conduct any cognate duties assigned
• To be involved in the setting of department targets and objectives, and to monitor and strive for their achievement.
• To take positive action to meet department objectives and targets
• To be commercially aware in order to continuously drive the business forward
• To input new ideas for service and products to maintain competitive and leading edge
• To be an effective communicator with guests/clients
• To compile required statistics/reports
• To lead team by example
• To coach individual team members to develop their skills and maximise performance
• To motivate and be proactive in encouraging team commitment and spirit
• To delegate and manage distribution of workload effectively
• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.