As the Restaurant Manager or Asst. Restaurant Manager, you are responsible for managing the daily F&B operations, including the selection, development and performance management of employees. In addition, you oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
What you will be doing:
- Operational Leadership: Lead daily operations of the food and beverage department, specific outlets, or event venues. Ensure that all areas operate smoothly, in alignment with hotel standards, and exceed guest expectations. Problem-solving, and organizational skills.
- Guest Service Excellence: Quickly and professionally handle guest concerns, ensuring satisfaction and a memorable experience. Passion for guest service and an ability to inspire the team to exceed guest expectations. Anticipate guest needs and create a welcoming atmosphere to foster loyalty.
- Team Management: Recruit, train, and develop staff to foster a high-performing and guest-focused team. Manage team scheduling, allocate resources, and maintain open communication to support team morale and effectiveness.
- Revenue Maximization & Cost Management: Implement strategies, promotional offers, and practices to increase revenue while balancing costs. Manage inventory, control expenses, and work closely with the finance team to optimize budget adherence.
- Event Coordination & Execution: Collaborate with clients to understand event requirements and ensure flawless execution. Oversee the setup, breakdown, and management of event, working with other departments for seamless service.
- Compliance & Safety: Ensure adherence to all health, safety, and hotel policies. Maintain the highest standards of hygiene, sanitation, and food safety practices across all managed areas.
- Interdepartmental Collaboration: Foster strong relationships with other hotel departments, such as Sales, Marketing, and Housekeeping, to enhance guest services and operational efficiency.