Restaurant Manager - quản lý nhà hàng

1. To ensure guest satisfaction in order to increase sales by promoting repeat business.
2. To directly and without fail implement the training system established by the Food and Beverage Manager to optimize the security and improvement of Human Resources.
3. To directly implement and maintain the standard qualities pertaining to his/her particular area of responsibilities within the scope of the Food and Beverage Department to provide the best possible service to our guests.
4. To directly give maximum care to the maintenance of the physical assets of the outlets within his responsibility in order to keep them in the best possible functional state.
5. To ensure that all handling procedures for all perishable food or beverages are followed in order to guarantee maximum sanitation and quality of the finished product.
6. To ensure that budget goals given to his/her area of responsibilities are attained, allowing the realization of the departmental profit.
7. To ensure that wastage and spoilage of products are maintained to the minimal level.
8. Standard of Efficiency
Performance evaluation will be based on the following standards
8.1 Planning
-Attained when Outlets budget has been prepared and turned over to the Food and Beverage Manager
-The outlet assets are maintained according to established standards.
8.2 Control
Attained when :
-All outlets expenses do not exceed established plans if possible are reduced (labour china, glass and silver, menus and stationery).
-Established policies and procedures are closely followed and adhered to.
8.3 Organization
Attained when :
-All employees have a thorough knowledge of their current job description.
-Standard of quality pertaining to the outlet are constantly monitored and adhered to.
-All policies and procedures pertaining to the outlet are implemented and in full action.
-The outlet manuals are constantly in full effect.
-Stocking of supplies is done in timely manner.
-Daily logbooks are maintained and filled according to instruction.
-Personal participation to meetings is kept at a high level of activity.
8.4 Personnel management
Attained when :
-All policies and procedures pertaining to employee handling are followed.
-Outlet employees are kept at a constant high level of training, and Restaurant Managers personally -involved in the training of the employees.
-Outlet employees are developed according to plans established by the Assistant Director of Food and Beverage.
-Evaluation of all his/her outlet employees is done personally on a yearly basis.
-Allocations all actions pertaining to discipline or counselling of Food and Beverage employees are made in oral and in writing with note to file.
8.5 Leadership
Attained when :
-The Restaurant Manager sets a good example to his colleagues and employees by his conduct.
-Outlet employees are kept at a constant high level of motivation.
-Information relevant to employees is released and passed down on.
-Good relationship with employees is evident, without favoritism.
-It is evident that unsolved employee grievances have been brought to direct supervisor's attention and to the Assistant Director of Food and Beverage's attention.
-It is evident that good relations are maintained with other services of the Food and Beverage Department as well as other departments of the hotel.
8.6 Guest Satisfaction
Attained when :
-Complaints from guests on Food and Beverage services are minimal.
-Immediate attention is given to any guest complaint and dealt with according to established procedures to satisfy the guest.
-Corrective action is taken immediately to prevent future recurrence of any guest complaint.
9. Specific Tasks
-Upon arrival, check attendance of his staff.
-Supervises the cleaning of his/her area of responsibilities and the correct setting of the areas, according to standards defined in outlet manuals.
-Personally check the state of all lighting, air conditioners and report immediately any malfunctions to the Duty Engineer.
-Ensure that all dirty linen is brought to line room and exchange for clean linen according to set procedures.
-Personally check with steward for stocking all clean china, silverware, glassware and other equipment.
-Check reservation books and assign tables to be reserved. Advise Food and Beverage office of any particular important reservations.
-Contact kitchen Chef for information on daily menu, items not available and explanations.
-Check all stations table set up and outlets in general, with checklist before the opening.
-Control the music level in the PA system if applicable.
-Personally check the cleanliness of all his/her staff.
-Establish requisition for his area of responsibility and have them approved by the Assistant Director of Food and Beverage.
-Check previous shift logbook for any comment.
-Ensure that a 10 minutes briefing session if organized at the beginning of each shift to exchange information with his staff before the opening of the outlet.
-Advise Assistant Director of Food and Beverage of any indiscipline and apply appropriate disciplinary action.
-Ensure that weekly employee schedule is prepared according to labour standards, as well as prepared weekly labour reports for his/her area of responsibilities.
-Ensure that the completed logbooks are sent every night to the Food and Beverage office.
-Welcome customers in his/her outlet and assign them to table if necessary.
-Have a close contact with guests and receive their comments. Take immediate and appropriate action if any complaint is heard.
-Ensure personally at all times of an efficient service for maximum guest satisfaction.
-Ensure that a 15 minutes briefing/training session is conducted after each meal period to comment his/her staff.
-Ensure that at the end of the service, his area of responsibilities are left clean and tidy and that doors are locked and energy sources are off if applicable.
-Any tasks deemed necessary by senior management for the efficient running of the Food and Beverage operation