Restaurant Manager

JOB SCOPE SUMMARY
Responsible for managing the day to day operations of Restaurants operations in order to meet and exceed customers needs and business requirements, whilst ensuring adherence to service standards results.

DUTIES & RESPONSIBILITIES
Plan and supervise the Restaurants day to day operations in order to contribute to the enjoyment of our guests lifestyle experience. Develop, implement and continually review the policies, procedures, practices and standards, as well as control to ensure they are consistently applied.

Develop and implement objectives for Restaurants team in line with the hotel objectives. Participate in the selection of associates. Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the operation in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. Follow the Royal Orchid Hotels training Process.

Maintain high visibility during meal service times, high hotel occupancy periods in order to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers complaints to ensure their satisfaction.

Inspect the Restaurants and kitchen areas to ensure the food quality and service are according to standards and to ensure the physical facilities and equipment are well kept and that all Hygiene manual, health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

Forecast covers and revenues, while controlling payroll and other relevant costs, minimizing loss and misuse in order to achieve and exceed the Restaurants budgeted profitability. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. Manage and control stock ensuring par levels are maintained. Anticipate and maintain all material and supplies ensuring their availability. Control usage of food items and appropriate usage of equipment's, tools and service equipment's ensuring the equipment is used in a correct and safe manner.

Accomplish a set of administrative duties such as leading and attending meetings, writing reports, maintaining a log book of activities and other specific duties related to the role.

JOB KNOWLEDGE, SKILLS & ABILITIES

• Appear confident, well groomed and dressed in a smart casual manner
• Personality: warm, welcoming, smiling and pleasant
• Act with integrity
• Communicate effectively with great PR skills
• Fair and firm management abilities
• Strong Administration skills
• Creative and Innovative
• Strong Knowledge of Food and Beverage especially Restaurants operations
• Hands-on approach to all operational aspects
• Excellent Communication Skills
• Initiative
• Good Marketing Knowledge and Progress
• Train the trainer skills
• Good Interpersonal Skills
• Financial Knowledge ( Revenue, Cost, Expenses, Forecast, Budget)
• Good Leadership Skills
• Socially Active especially within the community
• Thorough and practical knowledge of service terminology and of various international service techniques - including mise en place
• Knowledge of kitchen terminology, including ingredients and methods of preparation
• Operational knowledge of restaurant equipment.
• Stamina to work long hours
• Fluency in English
• Proficiency in Microsoft Office software: Word, Excel and PowerPoint, as a minimum

QUALIFICATION STANDARD Education: College diploma in Hotel Management

Experience: 2 years in Food & Beverage management position of similar style

Additional Skill required: N/A