Restaurant Manager

5.1. Administration
- Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Company Actions have been implemented where appropriate.
- Oversees the preparation and update of individual Departmental Operations Manuals
- Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
5.2. Customer Service
- Ensures that all employees deliver the brand promise and always provide exceptional guest service.
- Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.
- Establishes a rapport with guests maintaining good customer relationships
- Personally and frequently verifies that guests in the Outlet are receiving the best possible service
- Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
5.3. Financial
- Maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
- Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise.
- Achieves the monthly and annual personal target and the outlet's revenue.
- Assists in the preparation of the Annual Business Plan for Food and Beverage.
- Assists in the monthly reforecasting, involving the respective Heads of Department as appropriate.
- Ensures that all company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
- Assists in the inventory management and ongoing maintenance of company operating equipment and other assets.
- Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
5.4. Marketing
- Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
- Evaluates local, national and international market trends, vendors
- Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
5.5. Operation
- Ensures that minimum brand standards have been implemented
- Works closely with other departments in a supportive and flexible manner, focusing on the overall success of the company and the satisfaction of guests
- Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
- Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
- Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Chefs to take corrective actions where necessary.
- Conducts monthly inventory checks on all operating equipment and supplies.
- Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.
- Ensures that the outlet is kept clean and organized, both at the front as well as the back of the house.
5.6. Personnel
- Oversees and assists in the recruitment and selection of all Food and Beverage employees
- Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a standard of personal appearance and hygiene, according to the company and department's grooming standards.
- Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.
- Plans and implements effective training programs for employees
- Oversees the preparation and posting of weekly work schedules
- Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all company and local rules, policies and regulations relating to fire and hazard safety, and security.
5.7. Other Duties
- Is knowledgeable in statutory legislation in employee and industrial relations.
- Always exercises responsible management and behavior and positively representing the company management team.
- Understands and strictly adheres to Rules and Regulations established in the Employee Handbook policies concerning fire, hygiene, health and safety.
- Maintains strong, professional relationships with relevant representatives from competitor companies, business partners and other organizations
- Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
- Carries out any other reasonable duties and responsibilities as assigned.