Job Description
• Assume the duties of the General Manager in his or her absence.
• Manage restaurant operations and employees to deliver a dependable, high level of service to all guests consistent with company operational standards, workplace policies and procedures – including but not limited to delegation of job tasks, monitoring and supervision of service.
• Accountable for planning, coordinating, and managing staff and services to ensure efficient and effective F&B operations and that customer service standards are always maintained.
• Provide strong presence and leadership amongst the team
• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency.
• Develop promotional activities which generate increased revenue.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor guest reactions and confer frequently with service staff and floor managers to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Responsible for coordinating training of all staff as needed.
• Holds daily pre-shift meetings and departmental meetings as needed.
• Maintain guest profiles on a daily basis and takes appropriate actions as necessary.
Job Requirements
• Minimum 3 years’ experience in high volume full service restaurant and/or bar
• Possess a comprehensive set of F&B service and operations skills and a focus on great customer service.
• Enjoys problem solving and can think outside-the-box in difficult situations.
• Possess a team-oriented approach to management with a mindset of open communications.
• Capable of building and managing relationships with staff as well as key customers.
• Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs.
• Have a well-groomed, professional appearance.
• Advanced expert knowledge of liquors, cocktails, aperitifs, mixes, wines, vintages and wine pairings with food items on our menu, as well as proper handling and storage of wines.
• Experience with opening and closing an establishment, purchasing food and beverage inventory, controlling and tracking inventories, training and managing employees, working with vendors and suppliers.
• Able to work on rotating shifts, including weekends and Public Holidays.
• Proficient in using computers and POS systems.
• Have a good command of spoken and written English.
