Restaurant Manager

Job Description

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of our F&B outlet's operations, while maintaining a profitable F&B outlet and high quality products and service levels. He / she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel.
• Respond to guest complaints promptly.
• Work with other F&B managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his / her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports on time.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in F&B outlet.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP's in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with the Hotel standards.
• Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
• Ensure the training of employees on SOP's and technical job tasks.
• Be involved in and / or conduct departmental and hotel training (CARE, One to One), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Ensure overall guest satisfaction.

Requirements

Benefits

Salary : $57,000 - $60,000