KEY PERFORMANCE AREAS

Quality and Standard Procedures:

• Follow all the rules and regulation of the organization and foremost respect to all the staffs and management team in the organization.
• To report for duty in time, clean and tidy, follow the correct grooming standard.
• To be flexible in assisting in other departments of the organization in response to the business and customer needs.
• To perform all daily tasks to a consistent High standard in line with both departmental and brand standards.
• To attend Board Meetings, and briefing the board about the operations, plans, policies, improvements, achievements.
• To attend training sessions and meetings when required to operate in line with the training of information received.
• To demonstrate a pride in the workplace and a high level of commitment.
• To inform all maintenance requirements and hazards in the workplace to the concerned individuals.
• To comply with statutory and legal requirements for fire, health and safety.
• To positively contribute to the Sales activity within your Department/restaurant and maximize sales opportunities and to be knowledgeable of Company products.
• Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Food & Beverage Service

• To provide relief and supervision on each section as required.
• To maintain an excellent level of development amongst staff.
• To confirm with hygiene and safety regulations currently in application.
• To reduce cost.  Maintain gross profit.
• To excel every day to keep high standard as per the expectation of the restaurant.
• Check the quality and freshness of your product and production.
• To present his/herself on at the appropriate time in a satisfactory formal dress up.

Purchasing & Stock Controlling

• Check all the requisition forms before sending it to the purchase department.
• Stock the materials according to the nature- perishable or non-perishable.
• Check the daily stock record.
• Controls purchases and inventory by meeting with finance team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

 Communication

• Interact with department and restaurant staffs in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
• Ensure briefing and debriefing at the finish and start of every shift.
• Deal effectively with guests and workplace colleagues from a variety cultures.
• Work effectively in a team.
• Be aware of your day to day work in coordination with your team member.

Personal Development

• Takes an active part in all facets of Training activities provided by the company.
• Training on New menu Items
• To keep up to date with new development techniques and equipment and follow his superior for training.

KEY COMPETENCIES

Customer Focus

• Critically evaluates one’s own performance and consistently sets high standards.
• Consistently produces error free output.
• Is always concerned with maintaining standards accuracy and quality.
• Regularly analyze customer feedback forms and present weekly customer feedback reports.
• To treat all customers, colleagues and subordinates in a polite courteous manner.  To also give full co-operation and assistance in a prompt, caring and helpful manner to both customers and colleagues.
• To strive to anticipate customer needs wherever possible and react accordingly.

Team Work

• Willing to share freely knowledge, information, ideas and experience to assist others.
• Works with and supports others as part of a team both within and across functions.
• Understands the needs to work together to create an environment of cooperation and mutual   responsibility.
• Encourages two way communications, confirms the message has been understood and seeks feedback.

Leadership

• Coaches team members on the job, gives demonstrations for “on the job” training.
• Uses questions in a coaching style to encourage others to solve problems themselves.
• Monitors performance, assesses staff objectively and recommends training/development   options to improve skill levels.
• Identifies and explores weak links in the team and supports them.
• Provides guidance, support and constructive feedback to enhance others capabilities.
• Distributes work equitably and according to the abilities of the team.
• Allows individuals to complete tasks on their own but provides support when required.
• Reviews progress on agreed time scales to ensure delegated work is completed on time.
• Fill up appraisals on time (6 Months and yearly) and submit report within 7 days of appraisal.
• Communicates frequently a realistic picture of future plans so people know what has to be done and why.
• Leads by example, displays behaviors which reflect the desired work norms and values.
• Create monthly sales report, inventory and P&L report of outlet.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Continual Improvement

• Test out ideas for practicality and feasibility.
• Proactively initiates change in the workplace to achieve improvements in quality or efficiency.
• Uses problems and difficult situations as a means to initiate change.
• Sets clear personal development targets which focus on behavioral improvements as much as professional / technical skills.
• Accepts and seeks feedback from others, learns from past mistakes.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Health and Safety

• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Training

• Customers Relations Training - Once a month
• Training (Food, Bar, Service) – Twice a month
• Brand Awareness Training – Once a month