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:
a) 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.
b) To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.
c) To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.
d) To supervise and implement standard of service so as to maintain higher possible standard and quality.
e) To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.
f) 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.
g) To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.
h) 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.
j) To develop and implement training programmes for all staff working under his scope of responsibility.
k) To conduct daily staff briefing and roll calls so as to provide information on outlet promotions, events, VIPs, etc.
l) To participate in market survey on competitors.
m) To effectively administer and organize the outlet as a profitable center and increase revenue.
n) To undertake any other task/duty/assignment that may be given by the Restaurant Manager.
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