Restaurant Manager

MAIN DUTIES

1. To maintain on day-to-day basis the standards and policies of the hotel
2. Controls and analyses permanently: quality levels of service, Guest satisfaction, cleanliness
3. Makes sure offers and calculations are done properly, and billing is done accordingly
4. Checks work schedules for the Restaurants and secures staff is planed to the requirements of the operation.
5. Prepares monthly vacation balance forecast according to the volume of business
6. Makes sure discounts and complimentary are administered and approved according to the internal policy
7. Supervise point of sale terminal operations in the outlets Maintain appearance standards up to established criteria.
8. Controls and analyses on ongoing basis quality levels of service
9. Is in contact with guests to ensures guest satisfaction in terms of quality and service, reports any complaints to the Acting F&B Manager
10. Controls operating cost
11. Assists in preparation VIP events
12. Checks food coming from the kitchen
13. Greets guests upon arrival to the restaurant
14. Assists guests with leaving restaurant
15. Checks buffet set up
16. Checks table settings
17. Supervises coordination between service and kitchen
18. Keeps record of restaurants occupancy
19. Prepares all reports requested by F&B office
20. Conducts monthly self audit in the restaurant
21. Prepares monthly critiques report for the outlet
22. Maintains a high standard of cleanliness and hygiene in the outlet including floors, walls, tables, chairs, décor, condiment containers, menu cards
23. Ensures all staff is thoroughly familiar with hotel’s emergency procedures and, in a state of preparedness for any emergency, which may occur
24. Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the outlets in conjunction with F&B Manager, Personnel & Training Manager.
25. He/she is familiar with all related company documentation and especially with the relevant Operation Standards Manual for his/her field of responsibility
26. Ensures that employees under his supervision:
27. Provide guests with professional service, courteous and efficient
28. Respond to guest requests promptly
29. Are well groomed, uniform neat and tidy
30. Knowledgeable about hotel services, facilities and local area
31. Acknowledge guest promptly and courteously upon arrival at the restaurant
32. Make sure that tables and chairs are cleaned and fully set before a guest is seated at the table
33. Seat guest promptly with an offer of smoking or non-smoking preference
34. Acknowledge guest promptly after being seated
35. Offer guest appropriate beverage upon seating
36. Offer guest highchairs or booster when applicable
37. Provide guest with prompt meal service
38. Serve and bus food and beverages using tray service
39. Ask guest if everything is satisfactory and anything else is needed (at appropriate point after the entrée was served and before the entrée is finished)
40. Present check promptly and completed and ready for payment before presentation
41. Clean tables promptly, set and reset
42. Do not gather at guests’ tables or cashier stand
43. Attends F&B meetings and briefings
44. Ensures that a daily briefing is held in the outlet, informs about daily specials, promotions and buffet items
45. Other duties as assigned
46. Comply to all work-related instructions as it may arise.