[Melia Vinpearl Tay Ninh] Restaurant Manager

•1. Be responsible to the whole operation and administration of the assigned outlet
2. Sets an example by reporting to duty punctually wearing the uniform with Melia grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
3. Sets an example in terms of service, products and guidance of the team that reflects the concept.
4. Provides a professional and courteous service at all times
5. Ensures that the place of work and surrounding area is kept clean and organised at all times.
6. Executes and demands the team to execute the highest level of service and set-up standards at all times.
7. Be knowledgeable of all services and products offered by the hotel.
8. Understands thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.
9. Actively participates in menu design in cooperation with the outlet Head Chef.
10. Knows the restaurant scene and gastronomic character of the destination and be recognized in the market.
11. Performs up-selling for all times offered by the department assigned as well as offering alternatives.
12. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
13. Produces reports and analysis of the outlet and present report in the monthly performance meeting.
14. Be responsible the preparation of the outlet's budget and the monthly department Profit & Loss Statement.
15. Conducts monthly inventory of operating supplies and equipment together with the stewarding department.
16. Implements a flexible work schedule based on business patterns.
17. Leads the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
18. Manages daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
19. Responds to any changes in the department as dictated by the hotel management.
20. Assist the training and follow up of the external Brand Standard Audit and internal Essential Audit.
21. Monitors operating supplies, equipment and reduce spoilage and wastage successfully.
22. Handles guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department ensuring that the follow up is performed with the guest.
23. Ensures that the opening and closing procedures established for the outlet followed.
24. Assigns responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
25. Perform other duties assigned by the Superiors.