MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANTS

• Managing all activities of the restaurants.
• Achieves restaurant revenue goals by executing marketing and sales strategies as established in the business plan.
• Handle guest’s requests and complains in a courteous manner.
• Approach and assist the restaurant managers to looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests.
• Checks regularly to ensure guests receive efficient, knowledgeable and courteous
• service, and high quality products.
• Ensures that all restaurants premises, silver, glass, porcelain etc. is clean and in
• good working order.
• Maximizes guest satisfaction by communicating customer specifications to kitchen.
• Ensures readiness and compliance in case of last minute changes to reservations.
• Co-operate with Assistant F&D manager for recruitment or termination.
• Checks all outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests.
• Controls and analyses all restaurant’s costs on a daily basis; takes action to control negative deviation.
• Any other duties which could be assigned by the hotel management in the future

HEALTH AND SAFETY

• Ensures that all potential and real hazards are reported and reduced immediately.
• Fully understands the hotel’s fire, emergency, and bomb procedures.
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
• Ensures that employees work in a safe manner that does not harm or injure self or others.
• Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division.
• Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees are maintained by all employees in the department.

MISCELLANEOUS

• Attends meetings and training required by the Assistant F&B Manager.
• Assists colleagues to perform similar or related jobs when necessary.
• Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently.
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests.
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual.
• Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Is well updated on, and possesses solid knowledge of the following:

• Hotel fire, bomb and emergency procedures.
• Hotel health and safety policies and procedures.
• Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights).
• Hotel standards of operation and departmental procedures.
• Current licensing relating to own department and the hotel.
• Accepted methods of payment by the hotel.
• Short and long term hotel, as well as corporate marketing and promotional programs.
• Corporate clients and clients generating high business volume.
• Union agreements.

MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANTS

• Managing all activities of the restaurants.
• Achieves restaurant revenue goals by executing marketing and sales strategies as established in the business plan.
• Handle guest’s requests and complains in a courteous manner.
• Approach and assist the restaurant managers to looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests.
• Checks regularly to ensure guests receive efficient, knowledgeable and courteous
• service, and high quality products.
• Ensures that all restaurants premises, silver, glass, porcelain etc. is clean and in
• good working order.
• Maximizes guest satisfaction by communicating customer specifications to kitchen.
• Ensures readiness and compliance in case of last minute changes to reservations.
• Co-operate with Assistant F&D manager for recruitment or termination.
• Checks all outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests.
• Controls and analyses all restaurant’s costs on a daily basis; takes action to control negative deviation.
• Any other duties which could be assigned by the hotel management in the future

HEALTH AND SAFETY

• Ensures that all potential and real hazards are reported and reduced immediately.
• Fully understands the hotel’s fire, emergency, and bomb procedures.
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
• Ensures that employees work in a safe manner that does not harm or injure self or others.
• Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division.
• Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees are maintained by all employees in the department.

MISCELLANEOUS

• Attends meetings and training required by the Assistant F&B Manager.
• Assists colleagues to perform similar or related jobs when necessary.
• Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently.
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests.
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual.
• Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Is well updated on, and possesses solid knowledge of the following:

• Hotel fire, bomb and emergency procedures.
• Hotel health and safety policies and procedures.
• Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights).
• Hotel standards of operation and departmental procedures.
• Current licensing relating to own department and the hotel.
• Accepted methods of payment by the hotel.
• Short and long term hotel, as well as corporate marketing and promotional programs.
• Corporate clients and clients generating high business volume.
• Union agreements.