Restaurant Manager

The Restaurant Manager is responsible for managing the daily operations of the Food and Beverages outlets.

• Monitor all service standards
• Be responsible for promoting salesmanship and revenues
• Measure guest satisfaction
• Measure staff performance
• Be accountable for meeting or exceeding all sanitary requirements
• Be responsible for maintenance and repairs issues of the outlets
• Maintain high product knowledge of all food and beverage items
• Promote innovation and change
• Be fully involved in training and development of personnel
• Monitor cost control
• Anticipate, plan, supervise and coordinate the operations and activities.
• Create an open work environment
• Ensure proper inventory control
• Handle Food and Beverage complaints in a timely and effective manner
• Ensure cleaniliness and presentation of buffet labellings and of menu folders