539 Computer Networking Jobs in Kolkata

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet

Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods

Strives to continually improve guest and employee satisfaction
Determines training needed to accomplish goals, then implements plan

CANDIDATE PROFILE

Education and Experience

H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area

OR

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area

CORE WORK ACTIVITIES

Taking an Entrepreneurial Approach to Driving the Restaurant Business

Understands financial opportunities by surveying restaurant demand

Partners with key individuals in the local community to assess opportunities

Identifies and analyzes competitors

Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action

Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues

Leading Significant Marketing/Public Relations/Media Activities

Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable

Supports on-site/off-site public relations opportunities to promote the restaurant

Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies

Serves as the primary point of contact for restaurant events

Participates in local networking activities, which are often off-property, in support of the restaurant

Managing Day-to-Day Restaurant Operations

Supervises and manages employees

Understands employee positions well enough to perform duties in employees absence

Maintains service and sanitation standards in restaurant, bar/lounge and room service areas

Conducts daily "taste panels" to educate, drive sales and create sales goals

Monitors appropriateness of ambiance/atmosphere (eg, lighting, music, table-top, etc) restaurant concept, positioning, time of day, etc

Monitors compliance with all applicable laws and regulations

Monitors adherence to liquor control policies and procedures

Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear

Monitors alcohol beverage service for compliance with local laws

Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards

Assists servers and hosts on the floor during meal periods and high demand times

Advocates sound financial/business decision making

Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis

Recognizes good quality products and presentations

Supervises daily shift operations in absence of Assistant Restaurant Manager

Oversees the financial aspects of the department including purchasing and payment of invoices

Fostering an Environment that Creates Exciting and Memorable Guest Experiences

Provides services that are above and beyond for customer satisfaction and retention

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations

Empowers employees to provide excellent customer service

Acts as the guest service role model for the restaurants

Addresses guest problems and complaints

Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction

Verifies corrective action is taken to continuously improve service results

Manages service delivery in outlets to ensure excellent service from point of entry to departure (eg, greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return)

Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement

Managing and Conducting Human Resource and Talent Management Activities

Actively participates in the hiring process to identify the right talent to support the outlets concept

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance

Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others

Facilitates the fair and equal treatment of employees

Strives to improve employee retention

Monitors employee attendance of on-going training to understand guest expectations

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns

Strives to improve service performance

Encourages recognition of employees across areas of responsibility

Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team

Establishes guidelines so employees understand expectations and the work

Utilizes interpersonal and communication skills to lead, influence, and encourage others

Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model

Encourages and builds mutual trust, respect, and cooperation among team members

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills

Develops specific goals and plans to prioritize, organize, and accomplish own work

Monitors and maintains the productivity level of employees

Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective

Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives

Provides work-related training, supervising, follow-up and hands-on management

Additional Responsibilities

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Analyzes information and evaluates results to choose the best solution and solve problems