Position summary statement:
You are to provide assistance to the restaurant manager to efficiently administrate and organise the restaurant into a profitable outlet and increase revenue.
To plan and execute the sales and promotions of the restaurant and help in the planning of marketing strategies and policies.
Primary Responsibilities:
- To plan in advance requirements for bookings and promotions, and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
- To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.
- To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.
- To supervise and implement standard of service so as to maintain higher possible standard and quality.
- To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.
- To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
- To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.
- To verify and approve void checks.
- To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.
- To develop and implement training programmes for all staff working under his scope of responsibility.
- To conduct daily staff briefing and roll calls so as to provide information on outlet promotions, events, VIPs, etc.
- To participate in market survey on competitors.
- To effectively administer and organize the outlet as a profitable center and increase revenue.
