1. Primary responsibilities
- To assist the Restaurant Manager to efficiently administer and organize the outlet as a profitable revenue generating centre.
- To assist the Restaurant Manager in the planning and executing of sales and promotions as well as marketing strategies and policies for the outlet.
2. Job Function
- To plan the 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 ensure that service standards are met and to effectively administer and organize the outlet as a profitable center and increase revenue.
- To ensure a high standard in the grooming of the staff.
- To assist in the 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 keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.
- To ensure all staff are trained according to the established standards and conduct on-the-job training for all new staff and monthly training for their individual outlet’s staff. To provide supervisory guidance to interns/new team members assigned to section.
- To provide information or instructions on new activities, outlet promotions, events as well as guest feedback to staff during briefing sessions.
- To ensure all food & beverages sold is properly accounted for at established prices and be on alert for irregularities in the handling of money by staff.
- To participate in market survey on competitors.
Requirements
- At least 3 years in the management of a Chinese cuisine restaurant or in F&B service operations.
- Willing to work on spilt shifts, rotating shifts, weekends and public holiday
- Team player and possess good problem-solving skills
- Competent in English and Mandarin both spoken and written.
- Fluency in Cantonese will be an advantage as the successful candidate will be able to liaise with Cantonese speaking guests.
