To manage the Restaurant operations achieving business objectives through customer focused service delivery.
EXPERIENCE
• Effectively manage the restaurant by ensuring the following:
o Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
o Adhere to opening and closing procedures
o Adhere to bill paying procedures
o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
o Personally meet and farewell a minimum of 80% of your customers per service period
o Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Manage customer database and utilise effectively
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control and inventories
• Analyse food and beverage statistics through point of sale system
• Submit month end report(sales mix)
QUALIFICATIONS
Diploma/Bac +2