Chinese Restaurant Manager Quản Lý Nhà Hàng

- This position will be in charge of Lai Restaurant located at Saigon Center, 65 Lê Lợi, District 1, HCMC.
- Report to Operation Manager or Food & Beverage Director.
Service Quality
• Maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
• Rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
• Maintain an effective orientation programme for all new staff and to constantly re-train old staff to maintain the specified standard of service required.
• Motivate, educate, develop staff on a continuous basis overall maximum efficiency.
• Minimize guest complaints, but if they should occur, to take remedial action immediately.
• Ensure all guest are served promptly.
• Check on the mise-en-place daily.
• Ensure maximum guest satisfaction.
• Stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
• Be constantly searching for ways and means to improve the smooth operation of their restaurant.
• Liaise with fellow management on quality and cost control of food and beverage items.
• Ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.
• The cleanliness, tidiness and orderliness of their restaurant is of the utmost importance.
Guest Relations
• Build a good relationship with guest.
• Handle any guest complains effectively and diplomatically.
Sales and Promotion Events
• To be responsible for the targeted revenue of the outlet.
• To maximize sales and revenue by providing good service and motivating staff to upselling.
• Be able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.
Cost Control
• Control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
• Control the labour cost by scheduling to minimize wastage of manpower.
• Maximize profitability by proper utilization of seating capacities.
• Introduce and implement promotions periodically to increase sales.
• Control breakage and pilferage of all operating equipment.
• Ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.
Communication
• Attend the weekly F&B meeting and service meetings.
• Conduct briefings to ensure that all information is disseminated down the line.
• Communicate all items not available or seasonable on the board for staff's reference.
• Communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.
Standard of Performance
• Check proper staffing of the restaurant.
• Ensure adequate supplies of operational equipment.
• Check restaurant for cleanliness and hygiene.
• Conduct briefing, check uniform and grooming of the staff.
• Greet guest (wherever possible).
• Be aware of the proper arrangement and presentation of food and beverage service to the guest.
• Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.
• Ensure a constant standard for maximum guest satisfaction in their restaurant.
• Maintain alertness to the entire service situation and notes all actions/deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.
• Communicate with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
• Review staff performance especially on inaction and deviation on a regular basis.
• Delegate responsibility to supervisors according to their discretion with proper instruction.
• Standardize checklist for orientation programmer for staff.
• Continue on the job training for staff.
• Conduct briefings whenever deemed necessary.
• Conduct periodical staff meetings and encourage two-way communication.
• Maintain and conduct a good relationship with staff.