餐廳經理

Your Day-to-Day 

People ​

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• Works with Human Resource Manager to ensure the departmental performance of staff is productive​
• Ensures compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues.​
• Train colleagues to make sure they deliver with compliance and to the standards we expect ​
• Adhere to hotel disciplinary procedures during major/minor act of misconduct.​
• Works with Superior on manpower planning and management needs​

Financial​

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• Anticipate market changes and review operations when necessary ​
• Conduct competitor analysis ​
• Actively pursue cost saving measures​
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific ​
• Manage wage and beverage cost​
• Forecasting  ​
• Stock control ​

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Guest experience:​

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• 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; etc​
• Personally meet and farewell a minimum of 80% of your customers​
• Encourage and motivate staff to provide optimum service during all shifts​
• ​Share recommendations and guest comments to Chef and Food and Beverage Assistant Director 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​

Responsible Business ​

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• 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​
• Log security incidents and accidents in accordance with hotel requirements​

Accountability​

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• Number of employees supervised –​ Direct - Food and Beverage Supervisors / Food and Beverage Attendants ​
• Annual Operating Profit/Payroll Budget – ​Restaurant Revenue Target​
• Key Metrics – ​ Restaurant Revenue Target​
• Employee Satisfaction Survey​

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