Restaurant Manager

The Restaurant Manager among other duties will be responsible for:

1.         Supervise the day to day function of all restaurant employees, facilities, sales and costs.

2.         Responsible for the administration, service and operation of the restaurant assigned.

3.         Controls and analyzes on-going basis the following:

·         Quality levels of production. (Taste Panel)

·         Guest Satisfaction.

·         Merchandising and marketing.

·         Operating Costs.

·         Sanitation, cleanliness, hygiene.

4.         Responsible for guiding all service personnel assigned in the restaurant in the performance of their duties and responsibilities.

5.         Responsible for directing all efforts in the restaurant service to achieve the financial goals of the restaurant.

6.         Responsible for checking the sufficiency of operating equipment and supplies for service.

7.         Responsible for maintaining the sanitation standards in the restaurant.

8.         Responsible for providing functional assistance to the staff during peak periods.

9.         Conducts pre-meal briefing and maintains liaison with the Executive Chef.

10.     Opening & Closing of Restaurants Checks in billing computer.

11.     To ensure that all charge checks are properly posted in their respective rooms & city ledger.

12.     To ensure that the checks prepared are accurate as regards the actual numbers of covers and other items served on a table.

13.     Monitoring Restaurants activities & ensuring that all checks are made for the tables on which Guest are seated / served.

14.     Answer customers' questions, and provide information on procedures or policies.

15.     Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change.

16.     Establish or identify prices of items, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners.

17.     Issue receipts, refunds, credits, or change due to customers.

18.     Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately.

19.     Offer customers carry-out service at the completion of transactions.

20.     Receive payment by cash, check, credit cards, vouchers, or automatic debits.

21.     Sort, count, and wrap currency and coins.

22.     Accept reservations or requests for take-out orders.

23.     Calculate total payments received during a time period, and reconcile this with total sales.

24.     Compile and maintain non-monetary reports and records.

25.     Keep periodic balance sheets of amounts and numbers of transactions.

26.     Responsible for checking and supervising other restaurants in the absence of other restaurant managers.

27.     Conduct daily briefing and weekly meeting for all service staff in the restaurant.

28.     Participants in the annual goal setting for the restaurant.

29.     Prepares effective duty roaster to ensure sufficiency of manpower in accordance to volume of business.

30.     Establishes two way communications with related departments like banquet, kitchen and other restaurants.

31.     Communicates effectively with guest, subordinates, immediate supervisor and other section heads.

32.     Prepare daily log cover count and revenue report for the restaurant.

33.     Attends daily F&B briefings, training sessions and F&B meetings required for the position.

34.     Manages time effectively by meeting deadline on time.

35.     Administers personnel action on leaves, overtime request, disciplinary actions and recommendations.

36.     Responsible for maintaining a daily checklist for the operation and maintain a record of these transcripts.

37.     Reports and control breakage and losses in the restaurant.

38.     Recommends and organize promotions to increase restaurant’s revenue.

39.     Knows and understands the food and beverage policies and procedures in the service of food and beverage.

40.     Directs all efforts in the restaurant to maintain all service standards established for food and beverage service department.

41.     Implements an effective cleaning schedule for the restaurant.

42.     Directs all efforts in the restaurant to achieve financial goals by maximizing profits and minimizing costs.

43.     Maintains control procedures in food and beverage cost and cashiering (Check Control Sheet, etc).

44.     Promotes guest satisfaction in the restaurant.

45.     Maintains grooming standards for all service personnel in the restaurant (according to company policy).

46.     Receives reservations for the restaurant and special bookings.

47.     Coaches and counsels restaurant’s Asst. Managers, Supervisors, Hostesses & waiters effectively.

48.     Prepares and conduct actual training for Asst. Manager, Supervisors, Hostess, Waiters and service personnel. Ensure that all associates are also educed with up selling skills.

49.     Organize orientation of new associates; training, development and administration of all the subordinates so that they can perform their functions effectively.

50.     Set a personal example for the associates by consistent and impartial behavior in all personnel matters, including discipline through respect.

51.     Perform all such functions as may be incidental or ancillary to the above functions.

52.     Perform any other function as may be assigned by the management.

53.     Special care and personal care of VVIPS, Dignitary and celebrities when they visit Restaurant.

54.     Close liaison with any VVIP, high level delegation dignitary or celebrity when they intend to visit the outlet.      

Abide by the policies, rules and regulations of the Hotel on various issues / matters