The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of ‘TEAM’ to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor.
EDUCATION AND CERTIFICATIONS
- Degree in Hotel Restaurant Management or Diploma in Hospitality Management or equivalent
EXPERIENCE
- A minimum of 2 years working experience in as Restaurant Manager in a full service outlet within luxury hospitality or 5 Star Hotel preferably
- Computer literate and experience in using MICROS System and Microsoft Systems
- Excellent interpersonal communication skills
- Strong leadership capabilities and people management skills
- Exceptional organizational and administrative skills
- Knowledge of the Forecasting and Budgeting
- Passion for delivering the best service experience to the guests
PERSONAL ATTRIBUTES
- Excellent reading, written and oral proficiency in English
- Must be well-presented and professionally groomed at all times
- Excellent leader and trainer with strong motivational skills
- Strong interpersonal skills and attention to detail
- High degree of professionalism, sound HR management capabilities and business acumen
- Proven organizational skills, able to set and meet deadlines with quality results
KEY JOB, ROLES & RESPONSIBILITIES
- Motivate, discipline, direct and supervise the work of all employees in the restaurant
- Develop and maintain training programs to ensure a high degree of staff professionalism
- Manage day-to-day operations of the restaurant
- Handle complaints and make effective service recovery
- Ensure standards are being followed in accordance with F&B policies and procedures
- Ensure all employees have full product knowledge
- Regularly inspect food & beverage quality
- Follow established and proper Accounting procedures
- Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
- Conduct daily roll plays and ensure employees adhere to grooming standards
- Develop maintenance schedules
- Liaise with stewarding on daily logs of inventory and breakage control
- Maintain daily log book maintaining clear and concise information on the operations
- Establish guest database with preference records of regular guests
- Schedule employees to maintain Hotel’s service standards within budgeted labour costs
- Assign responsibilities to subordinates and conduct regular performance checks
- Implement weekly cleaning schedules for operating equipment
- Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
- Constantly monitor staff’s appearance, attitude and degree of professionalism
- Ensure that all the Standard Operating Procedures are followed
- Achieve monthly revenue targets
- Develop/maintain knowledge of market trends, competition and customers
- Manage, in conjunction with the Chief Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to functions services and restaurants services
- Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all restaurant levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery
- Maintain a high level of service by constantly training and coaching all direct reports and staff
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