Restaurant Manager

AccorHotel

Main Duties:

• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To manage and coach in the operation and be visible
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all outlets are adequately equipped.
• To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for all outlets.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that all outlet cashiering procedures are strictly adhered to.
• To ensure that a supervisor is always visible and on duty.
• To identify in conjunction with the Director of Food and Beverage / Assistant Food & Beverage Manager market needs and trends.
• To monitor and analyze the menus and product of competitive restaurants.
• To assist the Executive Chef in developing menu "specials" and to prepare recipes and specifications for Beverage signatures items
• To plan and implement an effective sales plan and promotional activities.
• To provide the Director of Food and Beverage / Assistant Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.