MAINDUTIES AND RESPONSIBILITIES:Operational Duties:
Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met.
Manage, direct and co-ordinate all operation-related activities in a proficient and satisfying method.
Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
Ensure that properties and equipment are properly managed and always in good condition.
Manage inventory including ordering, receiving and stock-taking.
Plan the weekly staff roster, rotate and schedule all staff for full coverage to maximize productivity
Maintain daily restaurant / bar service log book
Sales Targets:
Perform and analyze various daily and monthly reports including budgets, sales forecasts and operating reports.
Planning of F&B promotions, events and activities
Work closely with executive chef to plan menu according to customers\xe2\x80\x99 feedback, seasonal availability and financial viability
Ensures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Help develop wine lists and bottle/glass wine sales promotion programs
Supervisory Responsibilities:
Lead and motivate staff in achieving sales targets and customer satisfaction
Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Involve in staff recruitment for restaurant
Customer Service:
To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service
Have excellent knowledge of company brand / restaurant menu and add value to customer experience.
Perform any other related duties as assigned by the management
Requirements:
Warm and cheerful personality; energetic and highly motivated
Good verbal and written communication skills
Have experience in the management of a restaurant or F&B service operation