Restaurant Manager Reports To: Food and Beverage Manager General Manager Job Summary: To recommend and meet budgets and goals by leading a service \xe2\x80\x9cI\xe2\x80\x9d with personalized guest attention. Duties and Responsibilities
Recommend and monitor a budget and plan for the year.
Lead, train and motivate a service team.
Conduct daily briefings ensuring two-way communication, training and policy information
Check mise-en-sc\xc3\xa8ne and mise-en-place done by the team.
Control expenses of the restaurant.
Develop innovative ways to create sales of the restaurant by up-selling menu items, food promotion merchandising, etc.
Meet and greet guests and develop a personal guest database to ensure continued patronage.
Schedule staff rotations and duties and organize extra hands when required.
Ensure the safety and hygiene of the restaurant.
Maintain discipline and conduct staff appraisals
Coordinate with the chef for menu offers and operational coordination.
Coordinate with other departments for the smooth supply of operational supplies.
Responsible for proper billing and cash recovery for services rendered.
Resolve guest and staff complaints and grievances
Represent the restaurant in Food and Beverage meetings.
Conduct periodic competition analysis
Coordinates with
Kitchen: on food preparation matters. Kitchen Stewarding: for the supply of clean service-ware. Housekeeping: for cleanliness and supply of linen and flowers. Accounts: for budgets and depositing daily sales. Engineering: on matters of maintenance and safety. Security: on matters of security and safety. Marketing: on matters of sales and promotions. Stores: for the supply of alcoholic beverages, operational supplies.
Supervises:- Senior captain, captain, hostess, Servers, and apprentices