Roadhouse Group
Hotels / Resorts / Restaurant

Roadhouse Group has been one of Nepal’s leading hospitality brands since 1992. Over the years, the Roadhouse Group has four Roadhouse Cafes in Thamel, Jhamsikhel, Bhatbhateni, Bouddha along with Roadhouse Pizzeria, the swanky Mezze by Roadhouse, Pasa deli, and boutique hotel in thamel and a resort in Pokhara called Temple Tree. This year the group has moved forward to expanding and reaching out to more consumers through its franchise model where two locations have already been opened in Kathmandu valley with 3 more in the pipeline to be opened in the same year.

Resturant Manager

Views: 1731 | This job is expired 1 year, 4 months ago

Basic Job Information

Job Category	:	General Mgmt. / Administration / Operations > Hospitality/ Travel/ Ticketing/ Tour
Job Level	:	Mid Level
No. of Vacancy/s	:	[ 1 ]
Employment Type	:	Full Time
Job Location	:	Kathmandu
Offered Salary	:	Negotiable
Apply Before(Deadline)	:	Dec. 10, 2023 23:55 (1 year, 4 months ago)

Job Specification

Education Level	:	Under Graduate (Bachelor)
Experience Required	:	More than or equal to 2 years

Other Specification

Diploma/Bachelor’s degree in Hospitality Management required from a reputable university in Nepal.
2 years of experience in a managerial level.
The candidate must be proficient in both written and spoken English and Nepali.
Skills including communication, leadership, interpersonal skills etc. are essential.
Knowledge of computer software including MS Office.
Up-to date with food and beverage trends and best practices.

Job Description

Department: Restaurant
Reporting to: Food & Beverage Manager
Responsible for: All aspects of Restaurant Operations

1. Purpose of the role

Responsible for the day to day operations of department and all such sections. Provides leadership and direction to managing the entire operation for the company which includes supervising and monitoring all staff in various Departments, train and supervise subordinates, developing menus by coordinating with the Executive Chef. In charge of planning and implementing budgets, developing operating standards for quality, hygiene and safety within the department and ensures departmental cost control. Develop departmental procedures with the objective of meeting the company’s vision and mission. Takes a lead in setting the direction and schedule meetings with department staff as and when required to ensure proper communication flow within the department

Principle Accountabilities

Prepare duty rosters of service attendants ensuring appropriate staffing levels at all times
Supervise the service staff to ensure that the staffs are delivering customer service as per company standards
Ensure that safety and hygiene standards are followed at all times within the department
Monitor the appearance of staff, ensure they are correctly dressed and meet approved standards of appearance
Provide stock details to the F&B Executive for stock replenishment
Train and develop the service staff and help to improves the service standard
Perform any other duties as assigned by the Management
Maintain the standard of service delivered to the guests and ensures the quality of services is in accordance with the company budgeted standards.
Maintains and sets the highest level of sanitation throughout all food and beverage areas and implement standards for quality, safety and hygiene in the department and ensure that all members of the department follow such standards.
Communicates closely with the Reporting Manager on all department-related issues.
Conduct orientation and training for new staff and professional development activities for experienced staff
Take a leadership role in developing all F&B policies and procedures pertaining to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menus, special parties and events
Perform any other duties as assigned by the Management