Restaurant Manager (café du lac restaurant)

Effectively manage the restaurant by ensuring the following:
Oversee the implementation of standards as detailed in the departmental standards and procedures manual
Adhere to opening and closing procedures
Adhere to bill paying procedures
Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
Personally meet and farewell a minimum of 80% of your customers
Encourage and motivate staff to provide optimum service during all shifts
Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
Develop and implement Promotions Calendar for F&B products in restaurant
Manage special event concepts
Anticipate market changes and review operations when necessary
Conduct competitor analysis
Create positive publicity opportunities
Manage customer database and utilize effectively
Up-sell property facilities
Actively pursue cost saving measures
Recycle wherever possible
Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
Manage wage and beverage cost
Forecasting
Stock control
Analyze food and beverage statistics through point of sale system
Work with Superior on manpower planning and management needs
Work with Superior in the preparation and management of the Department's budget