Restaurant Manager (Kompot)

POSITION SUMMARY: • As Restaurant Manager, you are responsible to supervise the food and beverage service in restaurant, in order to help the department, achieve those objectives: a) Increase guests’ satisfactions b) Increase Food and beverage revenue c) Create a healthy work environment for all team members DUTIES AND RESPONSIBILITIES: I Manpower management: •To supervise and direct all service staff •To ensure that the staff conform to the grooming standards. •To ensure that staff talk politely and in a friendly manner to guests and hotel employees •To ensure that all staff provides fast, efficient and friendly service at all times. •To enforce discipline of the staff and follow the necessary procedures to obtain the goals set by the management. •To plan and implement a training program, so that the staff can improve their job-related skills. •To carry out or assist in implementing training to follow up on the personnel career development schedule. II Communications: •Direct report to AFBM or F&B Manager •To ensure excellent communication and co-operation with other departments. •Handle the F&B briefing in the outlet •Arrange monthly staff meeting and brainstorming. •To attend the daily hotel meeting with GM and AGM during the absent of Food and Beverage Manager •Informs Food and Beverage Manager regularly about revenue results, guest comments and staff related issues. III Planning and organization: •Efficient and effective planning of staff-roster as per volume of the business •To assign duties and responsibilities to staff •To ensure cleanliness of the restaurant includes front and back of the house or pantry •To create and maintain the most efficient lay-out / organization for the restaurant •Minimize breakage or loss. •To arrange beverage promotions in cooperation with the Assist Bar Manager with approval by Food and Beverage Manager. •To ensure that the reservation policy is followed as per instruction by management •To ensure all the guest history and contact are records for future F&B promotion IV Finance & Purchase •To follow-up on purchase orders made for the restaurant. •Work on Food and Beverage par stock and co-ordinate with Finance department for monthly inventory •Work on OPE (Operating Equipment) in term of par stock, inventory, purchase and replacement planning •To train the staff in upselling. •To minimize operational costs such as operating supply, guest supply, power supply and whatever and wherever possible to save within Food and Beverage Department •Regular checking whether the cashiering in the restaurant is accurate •Do weekly F&B report to Food and Beverage manager as per his/her instruction •To assist in controlling the quality all food & beverage and operating materials used in the restaurant V General •Work as a host and personalize each guest individual to ensure everything is satisfactory and engage all our guests to review on TripAdvisor, Google and others •Work closely with the team to ensure a greatest team work and motivation are always maintained and meet regularly each team individual to see if any possibility development and plan •To handle the complaints of guests promptly and, if necessary, inform Food and Beverage Manager •To set up and maintain a guest history record in coordination with the front office guest-relations staff. •To ensure that equipment, which is out of order, defective or in need of repair is reported and listed in a maintenance list for Food and Beverage Manager to review and prioritize as per operation. •To carry out other duties as and when requested by management.

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