Department : F&B Service
Reporting To: Operation Manager
 
Position Summary:

Oversee and coordinate the running, planning, organizing, training and leadership (relating to all restaurant Front of House) necessary to achieve objectives in sales, costs, guest service and satisfaction.

Essential Functions:

Job Tasks:    

• Responsible for day to day restaurant operation.
• Responsible for maintaining high level of customer service and satisfaction.
• Effectively delegate jobs and responsibilities to restaurant staff.
• Communicate with management across the company to ensure effective running of the business as well customer satisfaction.
• Work with management personnel to set targets and incentives to increase turnover and profitability of restaurant.
• Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations.
• Supervise operation of restaurant to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations. 
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. 
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Plan wine and drinks lists suited to the restaurant and its clientele. 
• Monitor the purchasing of supplies and perform frequent checks to ensure consistent high quality of preparation and service. 
• Work with management personnel to plan and organize restaurant events.
• Organize and oversee regular training of all restaurant staff concerning the menu, customer service, wine and drinks lists.
• Deal with customer complaints in keeping with the company’s customer service ethos and methods.
• Maintain a positive and pro active attitude at all times.
• Manage staff disagreements, grievances and situations according to the company’s staff code of conduct, procedures and relevant policies.
• Actively seek to improve skills and achieve personal development.
• Comply with all health and safety regulations.
• Comply at all times with the Staff Code of Conduct.
• Comply with the provisions of the contract and any of the Company Policies and set an example for more junior members of staff. ƒ 
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. ƒ 
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, costs, & quality levels.
• Ensure product is always on hand on an as needed basis, through systematic ordering and forecasting techniques. ƒ 
• Ensure that all products are received in correct unit count and condition, and, deliveries are received in accordance with the restaurant’s receiving policies and procedures. ƒ 
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. 
• Perform other related ad-hoc duties as assigned by management.

Service Support:

• Ensure efficient use and management of time.
• Sign relevant forms.
• Contribute new ideas and offer feedback to Reporting Manager.
• Assist in creating and maintaining a safe working environment.
• Support the implementation of new policies and procedures issued by Management from time to time.
• Exhibit a positive and involved team attitude to all and promote positive relations through an environment that encourages open communication, trust and mutual respect.
• Perform all assigned duties efficiently, technically correct, follows Company policies, rules and regulations, requests of Superiors, adhere to procedures and achieve a high standard leading to company satisfaction.
• Update oneself and follow security/fire/safety procedures according to Company’s rules and regulations.
• Attend divisional/departmental meeting and training when requested.
• Assist with other duties as determined by immediate superiors from time to time.

Key Challenges:

• Promote the company in a positive manner.
• Deliver high quality, courteous and informative services.
• Ensure the provision of service standards that develop and encourage repeat business.
• Respond to customer complaints and refer to Reporting Manager if required.
• Maintain focus and confidentiality.

Autonomy/Discretion

• Make decisions and solve problems within set rules and procedures.
• Confer with Reporting Manager, as required.

Performance Management

• Achieve the highest standards in providing F&B services.
• Be approachable, personable and helpful.
• Maintain excellent work standards and the desired image of the company.
• Participate in periodic performance appraisal.

Qualification, Education and Attributes:

Qualifications:

• Graduate in Hotel Management or the equivalent, desirable.
• At least 5 years’ experience as a Restaurant Manager or Supervisor.

Knowledge:

• Knowledge of store, service and preparation of alcoholic and non-alcoholic beverages.
• Knowledge of international beverage terminology.
• Knowledge of store, service and preparation of food.
• Knowledge of international food terminology.
• Knowledge of Safety & Hygiene precautions relevant to this work.

Skills:

• Basic computer and report writing skills.
• High level of communication and interpersonal skills.
• Excellent customer service skills.
• Basic conflict resolution skills.
• Leadership, training and coaching skills.
• Interviewing & selection skills.
• Manpower and roster skills.
• Good time management skills.
• Able to take instruction and follow procedures.
• Attentiveness to details.
• Ability to perform multiple tasks simultaneously, often under pressure.

TO APPLY:

Interested candidates are requested to send their updated resume to [email protected]

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