TASKS, DUTIES AND RESPONSIBILITIES

MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANT & ITS EMPLOYEES

·         Ensures that prices and portions are offered in accordance with food and beverage profit objectives

·         Ensures that the working area and station is stocked with “mise-en-place” and kept clean & tidy at all times

·         Maintains a thorough working knowledge of the menu and advises guests on selection and promotes additional sales accordingly

·         Maintains and informs all employees of non-available items

·         Ensures that guests are greeted, seated and 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

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

·         Works pro-actively to minimize complaints from guests

·         Maximizes guest satisfaction by communicating customer specifications to kitchen or any other concerned department

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

·         Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience

·         Monitors present and future trends and practices to ensure that the restaurant is competitive in the market

·         Checks the outlet’s reservations, hotel arrival list, and VIP list to ensure that own employees are aware of VIP guests, and use name when appropriate

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

·         Achieves restaurant revenue goals by executing marketing & sales strategies as established in the departmental business plan

·         Plans and co-ordinates in-house, and up-selling activities with Food and Beverage Manager

·         Implementation of sales promotions and to take action to increase sales, with approval from the Food and Beverage Manager

·         Provides Food and Beverage Manager with accurate forecasts

·         Ensures that outlet premises, FF&E and OPE are clean and in good working order

·         Develops menus together with Executive Chef and Food and Beverage Manager

·         Stays abreast of applicable liquor laws, hotel rules and limitations

·         Checks that all food & drinks sales are registered and paid for appropriately

MANAGES RESTAURANT SERVICE EMPLOYEES

·         Manages all restaurant service employees and supervisors

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

·         Challenges employees to achieve optimum revenue and service per employee

·         Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

·         Monitors need for on the job training and implements accordingly

·         Provides OJS training to all restaurant employees as per monthly OJS plan and report the same to HR department at the end of every month.

TASKS, DUTIES AND RESPONSIBILITIES

MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANT & ITS EMPLOYEES

·         Ensures that prices and portions are offered in accordance with food and beverage profit objectives

·         Ensures that the working area and station is stocked with “mise-en-place” and kept clean & tidy at all times

·         Maintains a thorough working knowledge of the menu and advises guests on selection and promotes additional sales accordingly

·         Maintains and informs all employees of non-available items

·         Ensures that guests are greeted, seated and 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

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

·         Works pro-actively to minimize complaints from guests

·         Maximizes guest satisfaction by communicating customer specifications to kitchen or any other concerned department

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

·         Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience

·         Monitors present and future trends and practices to ensure that the restaurant is competitive in the market

·         Checks the outlet’s reservations, hotel arrival list, and VIP list to ensure that own employees are aware of VIP guests, and use name when appropriate

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

·         Achieves restaurant revenue goals by executing marketing & sales strategies as established in the departmental business plan

·         Plans and co-ordinates in-house, and up-selling activities with Food and Beverage Manager

·         Implementation of sales promotions and to take action to increase sales, with approval from the Food and Beverage Manager

·         Provides Food and Beverage Manager with accurate forecasts

·         Ensures that outlet premises, FF&E and OPE are clean and in good working order

·         Develops menus together with Executive Chef and Food and Beverage Manager

·         Stays abreast of applicable liquor laws, hotel rules and limitations

·         Checks that all food & drinks sales are registered and paid for appropriately

MANAGES RESTAURANT SERVICE EMPLOYEES

·         Manages all restaurant service employees and supervisors

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

·         Challenges employees to achieve optimum revenue and service per employee

·         Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

·         Monitors need for on the job training and implements accordingly

·         Provides OJS training to all restaurant employees as per monthly OJS plan and report the same to HR department at the end of every month.