Restaurant Manager RAFFLES

Key Responsibilities

• Ensure correct grooming standards are followed at all times
• Responsible for the smooth operation of the outlet
• Responsible of the Care Programme at all times
• Follow up on all financials, LQA, Forbes and TrustYou targets and cascade it down to the team
• Is aware of the daily, monthly and yearly financial targets
• Actively contributes towards the achievement of financial targets
• All issues and negative guest feedback need to be properly reported on Glitch system
• Following up on opening and closing checklists
• Maintains the HACCP & FIFO standards as required by the regional governing body
• Handle financial procedures according to guidelines set by the finance department
• Responsible for linking all facets of service, cuisine and entertainment
• Assume the responsibility of daily operations
• Handles security incidents, guest complaints with confidence and in a professional manner and report it in timely manner to the Director of Food and Beverage
• Conducts daily briefings for all staff prior to commencement of each shift or assign it to the outlet Assistant Manager during the Restaurant Manager absence
• Ensure all appropriate equipment is on hand for each service period
• In charge of training, grooming and selection of casual labour (if needed)
• Should be creative, confident and prepared to think outside of the box
• Following the personal development plan set by the corporate office
• Following team s personal development and assign KPI s in accordance with Hotel/Departmental goals
• Ensure the operational inventory is always accounted for and in immaculate condition
• Ensure the outlet maintenance is ensured at all time
• Create opportunities for upselling products, establish sales goals and selling strategies
• Develop the restaurant team to strive for excellence
• Creates an efficient rostering system
• Inspires heartists to create a flow of new and improved ideas
• Follow Hotel Evacuation Policy in case of an Emergency
• Ensure awareness and delivers the optimum levels of service and guest satisfaction
• Establish and maintain effective communication across all divisions
• Lead by example through a passionate, hands on approach
• Assist with collecting information for the monthly P&L review
• Planning and coordinate menus with the outlet Chef
• Ensure team s food and beverage knowledge at all time
• Carry out other duties as and when requested by the Director of Food and Beverage
• Organising marketing activities and promotional events in cooperation with the marketing department and F&B Office
• Preparing reports at the end of the operations including guest s comments, sales report, general feedbacks
• Responsible of the team recruitment in cooperation with the HR department
• Responsible to cooperate with Masala Library corporate office and Chef
• Develop a strategy of handling special guest s re quests and VIPs (including but not limited to the Royal Family)