Restaurant Manager

Position Summary

To plan and execute the sales and promotions and help in the planning of marketing strategies and policies under your supervision.

Primary Responsibilities

1. To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.
2. To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.
3. To plan in advance requirements for bookings and promotions, and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
4. To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.
5. To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.
6. To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.
7. To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
8. To verify and approve void checks.
9. To develop and implement training program for all staff working under his scope of responsibility.
10. To supervise and implement standard of service so as to maintain higher possible standard and quality.
11. To conduct daily staff briefing and roll calls so as to provide information on outlet promotions, events, VIPs, etc.
12. To participate in market survey on competitors.
13. Able to work in a high-temperature kitchen for an extended period of time.
14. Able to work nights, weekends, and holidays.
15. Able to use touch-sensitive POS System.
16. Must be able to take direction and delegate responsibilities.
17. Able to work in a fast paced environment.