Restaurant Manager (La Maison 1888)

• Supervises all set-ups to ensure that it is done according the function order, and on time.
• Ensures that the service sequence is followed according to established standards.
• Responsible for the cleanliness of all banquet facilities and equipment.
• Attends to guests' needs and requests regarding Room set-up, audiovisual and Food and Beverage service.
• Responsible for the constant training of Banquet Staff and strongly involved in Staff training.
• Prepares the banquet cheque by following the Function Order, ensuring to charge according to the Function Order.
• Thorough knowledge of all menu items and all types of set-up, and be able to pass the knowledge to staff.
• Responsible for the day to day operation.
• Controls and ensures cleanliness and proper maintenance.
• Attend to guests' need in professional manner.
• Prepares all guest supply and other requisitions to ensure a smooth operation.
• Assists in setting up function rooms
• Take care of function as assign to.
• Checks and tests the audiovisual in each function.
• Responsible for the follow up of job order in the banquet department, making sure all equipment is in good working condition.
• To monitor all costs and recommends measures to control them.