Restaurant Manager

As the Restaurant Manager, you'll manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures.

Guest Experience

• 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
• 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
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Analyze food and beverage statistics through point of sale system

Financial

• Anticipate market changes and review operations when necessary

• Conduct competitor analysis

• Actively pursue cost saving measures.

• Manage wage and beverage cost

• Forecasting

• Stock control

Responsible Business

• Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Other ad-hoc duties - unexpected moments when we must pull together to get a task done

• May also serve as manager on duty.

Accountability

• Ensure the smooth execution of restaurant as per the desired standards and set benchmarks. Reports to Food & Beverage Manager and works closely with Food & Beverage Team to achieve the department annual budget

• Number of employees supervised Direct - Assistant Restaurant Manager/ Food and Beverage Supervisors/ Food and Beverage Attendants/ Hostess

• Annual Operating Profit/Payroll Budget Restaurant Revenue Target

• Restaurant Revenue Target

• Employee Satisfaction Survey.

  What do we need from you?

• Higher education qualification in Managing Restaurant, culinary arts / equivalent.

• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience

• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law