Job Description :
- Assist the Restaurant Manager to manage the operations of the outlet as well as maximize revenue and minimize costs in accordance with the budget guidelines.
- Ensure that the highest standard of quality relating to service, presentation, supervision and control of food and beverage is maintained (in accordance with the goals/targets of the outlet).
- Undertake responsibility for all key area of management in the absence of the Restaurant Manager.
- Assist in the reinforcement of a flexible workforce and maintain an effective payroll control by practising multi-tasking and multi-skilling thus minimize utilisation of casual labour.
- Adhere strictly to the operating budget and ensure that all costs are controlled.
- Be proactive to further increase revenue and participate in the formulation of annual operating budgets which will form part of the Hotel’s annual business plan.
- Acquire and account for the correct settlement of all sales and be responsible for cash floats and the management of micros operating system.’
- Identify and rectify any errors an manage outlet effectively to maximise the use of any resource in accomplishing targets.
- Assist the Restaurant Manager to ensure that the outlet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
- Have full working knowledge and capability to supervise and implement a flexible scheduling based on business patterns by having the right mix of full time and part time staff.
- Delegate responsibilities to subordinates and to check their performance periodically and maintaining a strong and efficient team.
- Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news and information and food and beverage knowledge.
- Established and strictly adhere to the par stocks for all operating equipment, supplies, inventory items and to ensure that the outlet is adequately equipped.
- Establish good rapport with guests, maintaining good guests’ relationship, build guests profiles/database and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
- Assist in the planning of the outlet weekly roster and work schedule to ensure that the outlet is adequately staffed to handle the level of business.
- Coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.
- Monitor and analyse the activities and trends of other hotel’s competitive restaurants and bar.
- Understand and strictly adhere to the Rules & Regulations and Hotel’s policy on Fire, Hygiene, Health and Safety.
- Assist in the recruitment and selection of employees and their training needs.
- Ensure that all employees go through the orientation induction process.
- Conduct regular, meaningful communication such as feedback on performance, involvement in planning and setting objectives with staff. This is done through the yearly performance appraisal process.
- Undertake any other ad-hoc duties relevant to your role, as assigned by the Floor Manager.
Job Requirement :
- Experience working in an Indian restaurant
- Strong knowledge of Indian cuisine
- Hotel experience is preferred
- Excellent communications skills
- Customer service oriented and able to handle challenging situations professionally
- WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)
