Restaurant Manager

I. Organization

• Must be familiar with procedures and standards of the assigned outlet.
• Plan, control and coordinate Outlets organization and activity.
• Apply and ensure application of standards and procedures set by Constance Le Prince Maurice Hotel and those resulting from the Hotel’s Food and Beverage policy.
• Participate in managing the department’s personnel in terms of hours, public holidays discipline and training according to instructions from F&B Manager /Assistant F&B Manager.
• Apply and ensure application of procedures and regulations concerning hygiene and safety.
• Make sure that all material and equipment made available to the Outlet is correctly used.
• Make concerted effort to report and control breakage.
• Participate in inventory taking at scheduled times.
• Attends and contributes to the daily Food and Beverage meeting.
• Establish the rota for the staff

II. Management

• According to F&B Manager /Assistant F&B Manager instructions, implement the appropriate means to improve costs, personnel, expenses and charges.
• Make any suggestions to F&B Manager /Assistant F&B Manager which will improve Outlet profitability.
• Establish and maintain effective employees’ relation.
• Conducts, under the guidance of the F&B Manager /Assistant F&B Manager, such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counselling and suspension if necessary to ensure appropriate staffing and products.
• Performs related duties and special project as assigned.
• Controls and regulates costs associated with outlet

III. Quality
• Before each service, check Restaurant cleanliness and set-up.
• Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.
• Participate in service as necessary to ensure agreed standards are met.
• Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.
• Conduct pre-meal briefing.
• Take responsibility for reception and service quality, supervised directly by the Restaurant Manager.
• Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to F&B Manager /Assistant F&B Manager.
• In cooperation with F&B Manager /Assistant F&B Manager, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
• Make any suggestion to F&B Manager /Assistant F&B Manager likely to improve service quality.
• Send daily outlet logbook to F&B office.