Restaurant Manager

Job Responsibilities

Managerial:

• Plan, Forecast and Budget the revenues and cost for the outlet. 
• Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant. 
• Facilitate learning and development for all the team members of the outlet 
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction. 
• Performance Appraisal/ Management of the staff in the department. 

Operational :

• Ensure the smooth day-to-day functioning of the outlet. 
• Conduct daily briefing of the staff, and supervise the following; 
• Restaurant set up & mis-en-place 
• Reservations  
• Restaurant inventory (supplies, perishables, liquor etc) 
• Implement an effective system of recording guest history, preferences and other guest related data. 
• Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc. 
• Manage staff performance, identify their training needs and address their grievances and counseling issues.
• Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
• Ensure that the outlet procures the best quality raw material and cost effective equipment.
• Liaise with companies for sponsorships and with the government agencies for licenses and permissions.
• Any other responsibilities assign to you from time to time

Job Requirements

Minimum 3 years of experience in a luxury hotel.

In-depth knowledge of the banqueting function.