Restaurant Manager

Under the general guidance of the Food & Drinks Manager maximize guest satisfaction and food and beverage profitability by managing the restaurant and its staff, and executing food and beverage marketing and sales strategies.  All work is carried out in line with the hotel’s guidelines and business plan, the departmental business plan, and corporate guidelines and service concepts. 

MAXIMISE GUEST SATISFACTION AND PROFITABILITY BY MANAGING THE RESTAURANT AND ROOM SERVICE

·         Achieves restaurant and Room Service revenue goals by executing marketing and sales strategies as established in the          business plan

·         Assists in the implementation of sales promotions and takes action to increase sales

·         Greets and seats guests, and ensures that they receive prompt, courteous, and efficient service

·         Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant

·         Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests

·         Ensures that restaurant/room service areas, FF&E, silver, glass, porcelain, etc. are clean and in good working order

·         Checks regularly to ensure guests receive efficient, knowledgeable, and courteous service and high-quality products

·         Maximises guest satisfaction by communicating customer specifications to the kitchen

·         Ensures readiness and compliance in case of last-minute changes to reservations

MANAGE RESTAURANT& ROOM SERVICE STAFF

·         Manages  restaurant and room service staff

·         Utilises leadership skills and motivation to maximize employee productivity and satisfaction

·         Encourages employees to achieve optimum revenue and service

·         Monitors department’s overall service, interaction with other departments, and teamwork daily, and communicate with your superiors for improvement

Under the general guidance of the Food & Drinks Manager maximize guest satisfaction and food and beverage profitability by managing the restaurant and its staff, and executing food and beverage marketing and sales strategies.  All work is carried out in line with the hotel’s guidelines and business plan, the departmental business plan, and corporate guidelines and service concepts. 

MAXIMISE GUEST SATISFACTION AND PROFITABILITY BY MANAGING THE RESTAURANT AND ROOM SERVICE

·         Achieves restaurant and Room Service revenue goals by executing marketing and sales strategies as established in the          business plan

·         Assists in the implementation of sales promotions and takes action to increase sales

·         Greets and seats guests, and ensures that they receive prompt, courteous, and efficient service

·         Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant

·         Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests

·         Ensures that restaurant/room service areas, FF&E, silver, glass, porcelain, etc. are clean and in good working order

·         Checks regularly to ensure guests receive efficient, knowledgeable, and courteous service and high-quality products

·         Maximises guest satisfaction by communicating customer specifications to the kitchen

·         Ensures readiness and compliance in case of last-minute changes to reservations

MANAGE RESTAURANT& ROOM SERVICE STAFF

·         Manages  restaurant and room service staff

·         Utilises leadership skills and motivation to maximize employee productivity and satisfaction

·         Encourages employees to achieve optimum revenue and service

·         Monitors department’s overall service, interaction with other departments, and teamwork daily, and communicate with your superiors for improvement