Job Description
- Ensures the efficient and profitable management of the restaurant
- Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
- Ensures that the stock take figures are completed and accurate as per company requirements
- Covers for floor supervisors during emergency vacations and Ad-hoc leaves
- Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
- Supervises the opening & closing of the restaurant
- Ensures the proper cleaning and lighting of all restaurant areas
- Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
- Maintains safe working conditions for employees and customers; resolves safety concerns quickly
- Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
- Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
- Manages the restaurant staff working schedules
- Motivates and develops staff, in order to encourage their professional development
- Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
- Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
- Handles guest problems and complaints
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
- Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
- Performs other duties pertinent to this job as assigned.
Requirements
1. Degree or advance diploma in Hotel & Restaurant management
2. Preferable with Hotel F&B or Chain stores management experience
3. Min 2 years’ experience as Restaurant General Manager
4. Experience and knowledge in Wine and Sake
5. Able to perform Shift work; including weekends and public holidays
6. Possess Fine Dining operation background
