Restaurant Manager
- Overseeing retail inventory
- Ensuring product quality and availability
- General maintenance of restaurants
- Familiar with menu and add value to customer's experience
- Ensure high quality of customer service in all areas
- Handle complaints of customer
- Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
- Assist Operations Manager on the management of overall operation and administration of the outlet
- Monitor the reservation status and communicate with culinary team
- Plan and control manning to meet business needs and according to budget
- Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
- Control outsource labour supply, casual labour and overtime
- Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
- Communicate with team during daily briefings and conduct monthly department meetings
- Ensure and conduct regular training and re-training when needed
- Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
- Lead F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
- Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
- Ensuring the highest possible standards and quality of products and services offering in the outlet as to meet and exceed guests’ expectations
- Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
- Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
- Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
- Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
- Interpret financial reports: create and implement plans or promotion to improve profits for the outlet
- Compile financial data and use the data to coach the service team how to use suggestive selling to improve the overall financial performance
