Restaurant Manager
Job Description:
To induct any
new employee into the department and make sure that they are aware of
all house rules and other relevant information to ensure the smooth
running of the department.
• To train, guide and motivate all staff on a regular basis in conjunction with the Training Manager, in order to achieve the highest standard of service and complete guest satisfaction.
• Monitor day to day performance of the operations.
• To handle guest complaints concerning operations quickly, efficiently and inform problems if any to the Food & Beverage Manager for guidance and action to be taken.
• Regularly confer on present and proposed practices, procedures with a view to improve on the work methods, standards and profitability.
• Plan, co-ordinate and manage any activity, theme nights, food promotions, etc.
• Give attention to business trends and monitor staffing.
• Be conversant with the stock level requirements of food, liquor and general supplies including linen and equipment.
• Liaise with the captains and co-ordinate the staff rosters.
• Maintain an effective communication by organising a monthly meeting which is minutes.
• Reinforce at all times Standard Operating Procedures and concept statements.
• Develop a professional team by delegating responsibilities fairly by giving feedback to all staff regarding their performance on a regular basis and by practising an open door policy.
• Ensure that all guests receive the same quality of service at all times as per the standards outlined.
• To be demanding and critical of the service rendered to the guest with an eye for detail and be aware of what is happening in the restaurant.
• Ensure that the guests receive the quality of food as per the standards and specification.
• Have good guest relations.
• Ensure that the staff are well versed with the menu and are able to suggest
• Items to the guests and up sell. Strive towards improving work methods, standards and enhance profitability.
• Work towards enhancing the interdepartmental co-ordination.
• Attend training sessions as and when directed the superiors.
• Attend all Management and department meetings.
• Co-ordinate with the housekeeping department for linen and uniform.
• Engineering for proper maintenance of equipment. Front Office for daily forecast of arrival, group check-in, conventions etc.
• To train, guide and motivate all staff on a regular basis in conjunction with the Training Manager, in order to achieve the highest standard of service and complete guest satisfaction.
• Monitor day to day performance of the operations.
• To handle guest complaints concerning operations quickly, efficiently and inform problems if any to the Food & Beverage Manager for guidance and action to be taken.
• Regularly confer on present and proposed practices, procedures with a view to improve on the work methods, standards and profitability.
• Plan, co-ordinate and manage any activity, theme nights, food promotions, etc.
• Give attention to business trends and monitor staffing.
• Be conversant with the stock level requirements of food, liquor and general supplies including linen and equipment.
• Liaise with the captains and co-ordinate the staff rosters.
• Maintain an effective communication by organising a monthly meeting which is minutes.
• Reinforce at all times Standard Operating Procedures and concept statements.
• Develop a professional team by delegating responsibilities fairly by giving feedback to all staff regarding their performance on a regular basis and by practising an open door policy.
• Ensure that all guests receive the same quality of service at all times as per the standards outlined.
• To be demanding and critical of the service rendered to the guest with an eye for detail and be aware of what is happening in the restaurant.
• Ensure that the guests receive the quality of food as per the standards and specification.
• Have good guest relations.
• Ensure that the staff are well versed with the menu and are able to suggest
• Items to the guests and up sell. Strive towards improving work methods, standards and enhance profitability.
• Work towards enhancing the interdepartmental co-ordination.
• Attend training sessions as and when directed the superiors.
• Attend all Management and department meetings.
• Co-ordinate with the housekeeping department for linen and uniform.
• Engineering for proper maintenance of equipment. Front Office for daily forecast of arrival, group check-in, conventions etc.
Salary: Not Disclosed by Recruiter
Industry: Travel, Hotels, Restaurants, Airlines, Railways
Functional Area: Hotels, Restaurants
Role Category: Food & Beverage
Role: Restaurant Manager
Keyskills:
Hotel Management,Restaurant Management, bhm, hospitality, restaurant manager
Hotel Management,Restaurant Management, bhm, hospitality, restaurant manager
Desired Candidate Profile
Education:
(UG - Any Graduate - Any Specialization, Diploma - Hotel Management) AND (PG - Any PG Course - Any Specialization, Post Graduation Not Required)
Source: http://jobsearch.naukri.com
(UG - Any Graduate - Any Specialization, Diploma - Hotel Management) AND (PG - Any PG Course - Any Specialization, Post Graduation Not Required)
Source: http://jobsearch.naukri.com
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