Job Description

General Responsibilities:

Oversees the restaurant operations, supervises food and beverage service staff following the departmental SOP.

Effectively manage the restaurant by ensuring the following:

Oversee the implementation and delivery of the highest restaurant service standards as detailed in the departmental SOP.

Adhere to the restaurant opening and closing procedures.

Conduct effective shift briefings ensuring all staff is aware of VIPs, special occasions, daily specials, emphasis on upselling certain products, etc.

Meets and interacts with the guests daily, report guest\'s positive and constructive feedback with the F&B Manager and the Executive Sous Chef.

Effectively plan the departmental roaster based on the resorts occupancy providing optimum service during all shifts.

Delivers technical, soft skills and behavioral-based training in line with a departmental monthly training calendar.

Regularly create and updates SOP for newly introduced services.

Continuously innovate new techniques and services for improving the dining experience of the clients.

Report departments maintenance deficiencies that require immediate attention to the Engineering department and follow up on their status.

Responsible to maintain the restaurant\'s circulation stock inventory control for cutlery, crockery, glassware, and linen.

Develop and implement F&B promotions calendar for the restaurant with the Executive Chef and the Food and Beverage Manager to increase the APC and the overall revenue.

Effectively manages the departmental annual leave planner.

Conduct competition analysis of the region and suggests pricing strategy to the management.

Responsible for achieving a score of 90% in Guest Satisfaction Index audit for the restaurant operations and follows the plan of action on the shortcomings shared by the management.

Up-sell other resort facilities like spa and activities whilst interacting with guests during meal periods.

Actively pursue cost-saving measures to keep the payroll and beverage costs under budget.

Creates KRAs for associates, manages employee performance through a half-yearly/yearly appraisal system and provides them with feedback to improve performance.

Resolve guest complaints efficiently through complaint/situation handling techniques.

Assists the F&B Manager in creating annual revenues and expenses budget for the restaurant.

Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort. .

Qualifications

• At least 1 years\' of experience as a Restaurant Manager
• Guest and result oriented, cost conscious with excellent product knowledge
• Should be well versed with latest service techniques and trends of Hospitality

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