Female Restaurant Manager

Position Summary:

As an Outlet Manager/Restaurant Manager, you will provide warm welcome for Guests to contribute to an overall exceptional experience.

Key Responsibilities:

• Follow Divan standards/SOP & maintain personal hygiene at all times.
• To be present on duty in immaculate uniform. To be smart, friendly and firm.
• Assume responsibility for all aspects relating to the daily operation of the restaurant.
• Compose weekly roster for the staff which reflects the needs of the business primarily, whilst being sympathetic towards staff considerations
• Perform daily and weekly stock takes monitoring stock usage in order to: minimize breakages, reduce opportunity for theft and ensure best practice in all areas
• To monitor levels of theft of loose equipment and make every effort to reduce pilferage by means of vigilance, surveillance and stock counting
• To be responsible for the security of the restaurant premises and all stock, cash, wines, and spirits and to ensure that no items are issued without being entered on the point of sales system
• Control operational expenditure and adhere to budgets in order to maximize profits.
• Motivate and nurture individuals to progress through the organization.
• Monitor training delivery (service standards) constantly and consistently;
• Assume responsibility for recruitment, training and performance management of all staff in accordance with Companys policy
• Identify regular guests and important clientele, encouraging all staff to do the same.
• Promote the restaurant through excellent food and service, in order to build business and develop our customer base.
• Handle customer complaints with impartiality and honesty, in keeping with Companys policy.
• Organize and attend regular management and staff meetings, in order to discuss and solve operational problems and to establish strategies for continued improvement and growth.
• To attend and contribute to all staff briefings and other related activities
• Knows and understands the job description of all the positions in restaurant, service, bar and cashiering, capable of performing the tasks as required.
• Knows the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Capable of operating all the equipment in the restaurant service and bar.
• Assists in establishing objectives and strategies in the annual F&B Marketing Plan, conceptualizes promotions for his outlets, including the successful implementation.
• Evaluates objectively the performance of outlets Supervisor, captain waiters, bartenders and Hostess, Waiter/tress.
• Identifies training needs within the outlet. Prepare and conducts actual training for the staff if necessary.
• Report all defectives asset and equipment to the F&B Manager/Director.
• Undertake any reasonable tasks and secondary duties as assigned by the managers
• Respond to any changes in the restaurant function as dictated by the managers
• Carry out any other reasonable duties and responsibilities as assigned.

Person Specification – Restaurant Manager

Qualifications & Experience:

• Must have at least 3 years of experience as an Assistant Outlet Manager in a 5 star hotel
• Ability to speak, read, write advanced level of English
• Thorough knowledge in Micros System
• Presentation and Training Skill
• The person should be honest and reliable
• Effective communication skills and pleasant personality are a must.
• Very energetic, flexible and can handle pressure
• Be fully conversant with health and safety procedures and emergency procedures
• Expected to regularly work long hours, on evenings, on week-ends, public holidays