Job Descriptions:

• Manage day to day outlet operation which included the Restaurant and Lounge Bar.
• Prepare weekly schedule keeping in mind-anticipated business, existing budget and standard of service.
• Handle all guests and internal guests’ complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactory.
• Paying attention to and handling special guest needs and requests, anticipating and handling guest’s needs. Maintain high visibility ‘in the workplace’ and provide assistance to our guests in a pro-active way.
• Up-sells the menu and induces guests to take slightly higher than medium prices items and side orders:  soup, beverage, salad, dessert, etc. to increase the revenue. Achieves sales targets.
• Work across the all areas, to ensure that guest expectations are exceeded and standards are consistently maintained.
• The ability to control standards, performance, dress code, appearance, sanitation, etc., according to established policies.
• Manages and controls overall expenses of the Restaurant focusing on higher revenue and profit.
• Control and manage the manning budget, reduce the turnover.
• Maintain complete knowledge of and comply with all service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Oversee all food and beverage outlets, kitchen and stewarding. 
• Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs.
• Prepare, implement and maintain division standards and control objectives. 
• Establish and implement annual objectives for F&B department. 
• Prepare and maintain operating budget. Attend budget meetings on a regular basis. 
• Ensure that required operating licenses and permits are displayed as required by law. 
• Serve as member of Executive Team. 
• Work closely with all Executive Team members in supporting and achieving the goals and objectives. 
• Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action. 
• Act as Manager on Duty. 
• Participate in quality control activities. 
• Interact in courteous and professional manner with all guests, team members. 
• Respond in courteous, professional and rapid manner in order to resolve all guest and associate difficulties. 
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical   problems in order to perform and direct many varied and complex tasks. 
• Attend divisional and general meetings. 
• Supervise, direct, coordinate and influence associate in order to maintain service standards of Restaurant. 
• Interact with people beyond giving and receiving instructions, particularly interaction with team leader, subordinates, co-workers, and guests in completing assignments, resolving associate and guest complaints. 
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form. 
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure. 
• Maintain clean and safe work area. 
• All other duties as required.

Other Standard Responsibilities:

• Thorough knowledge of first-class food and beverage operations. 
• Thorough knowledge of imported and domestic wines; thorough knowledge of budgeting.
• Ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards.
• Ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team.
• Ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends.
• Ability to maintain excellent relations with associates; ability to maintain associate and guest confidentiality at all times.
• Ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and associate to achieve results beneficial to operation of restaurant.
• Ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations.
• Ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions.
• Ability to memorize, recollect and quickly retrieve dates, names, times and other data.
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions.

Qualifications:

• Follow up and ensure no details are overlooked. Assume personal responsibility and accountability. Use thoughtful judgements. Avert or solve problems discreetly and promptly.
• Team player who values teamwork and is able to communicate effectively with all levels of employees. 
• Discreet, reliable and honest. 
• High degree of integrity and sincerity.
• Able to accept criticism from others very positively and correct self-mistakes.
• Positive “can do” attitude, motivated, passionate and seeks opportunities to be multi-skilled and trained.
• Able to work long hours and irregular hours and on public holidays.
• Maintain professional Images in terms of grooming standards and behaviours.
• College degree, preferable in restaurant management.
• Excellent motivational and organization skills.
• Excellent leader and trainer.
• Ability to work with all Microsoft software. (Word, Excel, Power Point)
• Strong interpersonal skills and attention to detail.
• Excellent reading, writing and oral proficiency in the English language.
• Follow up and ensure no details are overlooked. Assume personal responsibility and accountability. Use thoughtful judgements. Avert or solve problems discreetly and promptly.
• Team player who values teamwork and is able to communicate effectively with all levels of employees. 
• Follow directions thoroughly; understand a guest’s service needs.
• Be a clear thinker, remaining calm and resolving problems using good judgment.

Experience:

• 5 years of management experience in restaurant setting.

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