Lisara Receptions
Banquet / Catering

It is a Hospitality Industry Managing Events and Restaurant in Bhagwatibahal, Naxal, Kathmandu. It is run by team of professional and dedicated to the quality food and managing the event.

Restaurant Manager

Views: 671 | This job is expired 10 months, 1 week ago

Basic Job Information

Job Category	:	General Mgmt. / Administration / Operations
Job Level	:	Senior Level
No. of Vacancy/s	:	[ 1 ]
Employment Type	:	Full Time
Job Location	:	Naxal, Kathmandu
Offered Salary	:	Not Disclosed
Apply Before(Deadline)	:	Jul. 04, 2024 14:55 (10 months, 1 week ago)

Job Specification

Education Level	:	Graduate (Masters)
Experience Required	:	More than or equal to 5 years
Age	:	Less than 50 years
Professional Skill Required	:	Interpersonal Skills Marketing Management Communication Hospitality

Other Specification

Exceptional ability to plan banquets, manage budgets, and meet deadlines
Experience in supervising banquet venue staff
Ability to collaborate with Banquet Sales Directors and Head Chefs
Extensive knowledge of catering equipment and venue requirements
In-depth knowledge of hospitality industry best practices
Excellent interpersonal and communication skills
Smart and Having Integrity
Able to Generate Sales in Hospitality Sector specially Banquet
Hospitality Management

Job Description

Managing the Guests and Inquiries
Managing the Event as a whole
Planning the venue layout according to the number of guests and the type of event
Determining the number of table waiters and servers required
Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations
Consulting with the Head Chef regarding the timing of meal courses to be served
Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
Preparing work schedules and completing documentation in a timely manner
Answering customers' questions and accommodating special requests
Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations