Restaurant Manager | Quản lý Ẩm thực

Liaise with guests, determine their food and beverage needs, and coordinate requests through the outlet.
Have thorough knowledge of menus and wine lists to recommend and upsell items.
Ensure efficient service operations across all outlets.
Verify guest charges are accurate and in line with standards.
Control loss, waste, or breakage of ingredients and equipment, ensuring proper handling and storage.
Prepare monthly reports on service, breakage, loss, and inventories.
Ensure supervisors maintain departmental records, rosters, and paperwork as needed.
Lead by example in upholding Food and Beverage standards.
Ensure timely and efficient service of meals and beverages according to resort standards.
Conduct regular staff meetings to improve service and boost team morale.
Ensure all hosts provide courteous and professional service consistently.
Provide monthly and on-the-job training to subordinates, reporting their performance progress.
Ensure all mise en place is prepared correctly before service begins.
Monitor strict adherence to food safety standards and government regulations.
Supervise and support the waitstaff team as needed.