Restaurant Manager

Key Responsibilities:

q Plan, Forecast and Budget the revenues and cost for the outlets and the department.

q Continuously improve and innovate upon products and services to achieve a larger market

share and retain regular guests utilizing F & B Services.

q Facilitate learning and development for all the team members of the department.

q Implement systems and procedures that achieve higher cost efficiency and guest satisfaction and delight.

q Performance Appraisal/ Management of the staff in the department .

OPERATIONAL

q Ensure the smooth day-to-day functioning of the outlets

q Conduct daily briefing of the staff and supervise the following --

Restaurant set up & mis en place

Reservations

Restaurant inventory (supplies, perishables, liquor etc.)

q Implement an effective system of recording guest history, preferences and other guest related data.

q Maintain constant guest contact, build relationships, solicit feedback and monitor the GSTS / RSTS for the restaurant and suggesting ways to improve

q Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.

q Work with the F & B Manager & the Chef on Menu planning and pricing.

q Plan and organize various food festivals, restaurant promotions or special occasions.

q Monitor the daily number of covers and the average check for the outlets.

q Manage the beverage costs (alcoholic and non alcoholic) as per the budgeted limit.

q Review the profit and loss statement of the outlets and draw up action plans.

q Prepare monthly reports on the performance of the outlets

q Ensure that all the operational standards set for all the equipments & processes are followed.

q Manage staff performance, identify their training needs and address their grievances and counseling issues.

q Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.

q Ensure that the outlet procures the best quality raw material and cost effective equipment.

q Liaise with companies for sponsorships and with the government agencies for licenses and permissions.

Person specification:

q Thorough knowledge of different cuisines, service styles, standards and restaurant and banquet function concepts.

q Working knowledge of MS Office, Micros and Fidelio (or any other property/ point of sale systems)

q Budgeting and forecasting techniques

q Menu Pricing, Planning & Designing

q Thorough knowledge of different cuisines, service styles, standards and restaurant and banquet function concepts.

q Working knowledge of MS Office, Micros and Fidelio (or any other property/ point of sale systems)

q Budgeting and forecasting techniques

q Menu Pricing, Planning & Designing

Education

q Graduate/Diploma in Hotel Management

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Experience

A minimum of 3 - 4 years experience in supervision of an F & B outlet