Restaurant & Bar Manager
Il y a 7 mois
**YOUR DAY-TO-DAY**
- FINANCIAL
- To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
- To strictly adhere to the established operating expenses and ensure that all costs are controlled.
- To ensure an effective payroll control, through a flexible work force maximize utilization of part time employees.
- To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To obtain and account for the correct settlement of all sales and be overall responsible for cashier / bar floats and their maintenance.
- To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift.
- To identify and correct any errors.
2. OPERATIONAL
- To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Crowne Plaza Standards.
- To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
- To be a hand on Manager and be present at all times in the Restaurant, especially during busy periods.
- To implement a flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning, storage and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service and menu.
- To liaise with the Kitchen team on daily operations and quality control.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
- To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
- To establish a rapport with guests maintaining good customer relationship.
- To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
3. GUEST SERVICE
- Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
- To be demanding and critical when it comes to service standards.
- To ensure that the Outlet team projects a warm, professional and welcome image
4. ADMINISTRATION:
- To ensure that all Departmental Operations Manuals are prepared and updated annually.
- To maintain the Daily Log Book.
- To submit to Food and Beverage Office the following: Holiday Critique, Monthly Objective Review, and Trainer’s Report.
- To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
- To maintain outlet communication board.
- To submit all guest / staff incident reports.
- To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
- To control requisitioning, storage and careful use of all Operating Equipment and Supplies.
5. HOUSEKEEPING AND ENGINEERING
- To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
- To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.
- To coordinate all Repair and Maintenance and issue Repair and Maintenance job orders to ensure the proper maintenance of the outlet
6. GENERAL
- To understand and strictly adhere to the Hotel’s policy on Fire, Hygiene, Health and Safety.
- To report for duty punctually wearing the correct uniform and name tag at all times.
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a good rapport and working relationship with staff in the outlets and all other departments.
- To attend and contribute to all staff meetings Departmental and Hotel training as scheduled and other related activities.
- To undertake any reasonable tasks and secondary duties as assigned by the Food & Beverage Manager.
- To respond to any changes in the restaurant function as dictated by the hotel.
- To project at all times a positive and motivated attitude and exercise self-control.
- To provide a courteous and professional service at all times.
- To conduct monthly staff meetings.
- To attend all meetings as required by HOD’s.
- To prepare and participate in the Monthly Objective Review.
7. EMPLOYEE HANDELING
- To identify training needs and plan training programs for the employees.
- To ensure that the outlet empl
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