Restaurant Manager

•Effectively manage the restaurant by ensuring the following:
oOversee the implementation of standards as detailed in the departmental standards and procedures manual
oAdhere to opening and closing procedures
oAdhere to bill paying procedures
oConduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
oPersonally meet and farewell a minimum of 80% of your customers
oEncourage 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