In collaboration with the Managers/ GM, manage all aspects of one or more full-service food and beverage outlet on a daily basis. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health safety or other compliance requirements.
· Be charming by being approachable, having confidence and showing respect.
· Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
· Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
Duties and Responsibilities
· Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs.
· Analyze weekly sales and come up with ways of increasing revenue, ways of managing food cost and wastage and, looking very closely on actual vs theoretical.
· Implementing cost saving measures and spend within the budget.
· Weekly inventory of all Chinaware & Glassware – to be submitted to Ops Manager on Monday.
GUEST EXPERIENCE
· Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
· Assist in the development and implementation of new menus and weekly specials and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.
RESPONSIBLE BUSINESS
· Supervise day-to-day activities. Plan and organize work. Communicate and enforce policies and procedures.
· Ensure that all restaurant equipment (coffee machines, credit card & delivery terminals, pass screen, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are swept, mopped and properly stocked according to anticipated business volumes. Notify the General Manager immediately of any maintenance and repair needs.
· Having a total overview of what is happening or going to happen in the restaurant for both FOH and HOH.
· Opening and closing due diligence must be conducted daily.
· Conduct meetings to inform staff of special promotions, daily specials, and additional information.
· Will serve as Manager on Duty
· Perform other duties as assigned.
Company Offers attractive compensation package;
· Monthly Service Charge Share
· Annual Leave, Sick Leave, Child Care Leave, Marriage Leave etc
· Overtime pay
· Provision of meal/ meal allowance
· Staff Discount
· 5 days work week, 44 hours per week
· Uniforms provided
· Health and dental care provided
