RESTAURANT MANAGER 323 views7 applications


    • To ensure that the restaurant outlet is managed efficiently according to the established concept statement
    • At all times provide a professional, courteous, effective and flexible service according to the restaurant standards.
    • To have a full working knowledge and capability to supervise, correct & demonstrate duties and tasks rolled down to employees.
    • To assign and delegate responsibilities and projects to subordinates.
    • Conduct daily pre-shift briefings to all employees on preparation, service and menu.
    • Inspect the dining room area to ensure that the physical facilities and equipment are well kept and that all health and safety regulations are adhered to by liaising with other departments the coordination of the cleaning, maintenance and repairs and other services such as linen, gardening services, etc.
    • Maintain high visibility during meal services in order to ensure smooth operations.
    • Promote good public relations take corrective actions and handle customer complaints to ensure their satisfaction.
    • Identify market trends and needs, surveys competition, public relations activities and other promotional events designed to enhance the image and profitability of the restaurant in general.
    • To liaise with the Executive Chef on daily menus, quality control, guest feedback and other operational objectives
    • Assist the Executive Chef in developing menus for promotional activities and special events
    • To establish good customer relationship and maintain guest database
    • To project a positive and motivating attitude
    • To conduct and/or attend training sessions, meetings or other restaurant related functions
    • To be demanding and critical in terms of service standards; to ensure that all standards, methods and service etiquettes are being implemented and followed.
    • To work efficiently and effectively in the designated team
    • To maintain good working relationship with all staff in the outlet as well as other departments
    • Demonstrate teamwork by cooperating and assisting colleagues & co-workers as and when needed.
    • To prepare and submit required F&B reports to the General Manager (e.g. sales report, personnel reports, training reports, etc.)
    • To maintain the daily log book and follow-up on guest comments or complaints
    • To submit all guest / staff incident reports to the General Manager.
    • To report “Lost & Found” items and handle them in accordance to the Policy & Procedures.
    • Plan the restaurant weekly working schedules to ensure that the restaurant is adequately staffed to handle the level of business.
    • Ensure that the monthly forecasted F&B revenues are achieved
    • To control par levels, purchasing, storage and usage of equipment and supplies.
    • To formulate and discuss operating budgets, projected revenues / expenses and compile data for the overall Business Plan
    • To strictly adhere to the established operating expenses and that all costs are controlled, recorded and analyzed.
    • To fully understand and operate all POS functions and to process guest checks accurately Prepare annual budgets, business plans, projection of revenues / expenses, payroll control and training plans
    • To handle all food, beverage and operating equipment with care, in order to minimize breakage / wastage
    • To keep restaurant premises, furniture, fixtures & equipment (FF&E), silverware, glass & porcelain items etc. clean and in good working order.
    • Minimize breakage & wastage, work smart & follow safety regulations.
    • To maintain general cleanliness and adhere to hygiene standards.
    • To ensure that all potential and real hazards are reported and rectified immediately.
    • Acquire a working knowledge of restaurant and information to respond to guest questions.
    • Performs all duties and responsibilities in a timely and efficient manner in accordance with established policies and procedures.
    • To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the policy on Fire, Hygiene, Health, Safety & Grooming.
    • To understand and strictly adhere to the Employee rules & regulations.
    • To report for duty punctually wearing the correct uniform.
    • To attend staff meetings, daily briefings and training sessions as well as any restaurant related activities
      • Perform any other duties assigned by General Manager.
      • To plan, supervise and check monthly inventories
      • Assisting the General Manager in marketing related activities such as F&B promotions
      • Understand that business demands sometimes make it necessary to move employees from their accustomed shifts to other shifts.
    Minimum 5 Years experiences.
    • Good communication in English and effectively of the day-to-day operations management activities.
    • Be knowledgeable about F&B menus, location and hours of operation.

Operate the POS system and follow financial opening and closing procedures

    • Friendly personality with a professional positive attitude.
    • Cleaning and perfect grooming.
    • Excellent communication skills.
    • Word and Excel.
    • POS system.
    • Excellent communication skills in French with good communication skills in English (Both speaking and writing).

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