Restaurant Manager

Key Result Area:   

1. Direct and control all subordinate associate to ensure that all day to day operational matters are handled on time and guest expectations are met

2. Provide guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities

3. Oversee the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations

4. Liaise with the Kitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that the operation runs smoothly in areas of joint responsibility

5. Prepare duty rosters, and implement vacation and public holiday schedules.

6. Assist in the planning and execution of promotional activities as directed

7. Maximins revenue in the outlet by implementing upselling procedures

8. Monitor and control the financial performance of the outlet controlling costs and expenses.

9. Participate in the preparation of the outlets annual Departmental budget as directed.

10. Assist in monitoring and controlling the hotels OE inventory and participate in inventory taking.

11. Conduct frequent front and back of house checks ensuring mise-en- place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and take appropriate action where necessary.

12. Assist in the maintenance of efficient administration preparing and submitting reports on time as directed.

13. Assist in the selection, training and evaluation of subordinate employee.

14. Coach, counsel, discipline and develop subordinate employees.

Qualification  Requirement:

1. Contribute to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.

2. Perform additional duties as directed by supervisors.

3. Make appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.

4. Be fully conversant with all health and safety, fire and emergency procedures.

5. Maintain a high standard of personal hygiene, dress, uniform, and body language.

6. Be polite and professional in any situation where the image or regulation of the hotel is represented.

7. Attend meetings and training as required by supervisors.

8. Ensure that all activities are carried out honestly, ethically, and within the parameters of local Law.

9. Interact with guests actively soliciting feedback