KEY RESPONSIBILITIES

 

Effectively manage the restaurant by ensuring the following:

o    Oversee the Implementation of standards as detailed in the departmental standards and procedures manual

o    Adhere to opening and closing procedures

o    Adhere to bill paying procedures

o    Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc

o    Personally meet and farewell a minimum of 80% of your customers per service period

o    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 utilize 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

·         Analyze food and beverage statistics through point-of-sale system

·         Submit month end report (sales mix)