Restaurant Manager

To maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
To rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
To maintain an effective orientation program for all new staff and to constantly re-train old staff to maintain the specified standard of service required.
To motivate, educate, develop staff on a continuous basis overall maximum efficiency.
To minimize guest complaints, but if they should occur, to take remedial action immediately.
To ensure all guest are served promptly.
To check on the mise-en-place daily.
To ensure maximum guest satisfaction.
To stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
To be constantly searching for ways and means to improve the smooth operation of their restaurant.
To liase with fellow management on quality and cost control of food and beverage items.
To maintain accurate job description.
To ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.
The cleanliness, tidiness and orderliness of their restaurant are of the utmost importance.
To build a good relationship with guest or regular patrons.
To handle any guest complains effectively and diplomatically.
To maximize sales and revenue by providing good service and motivating staff to upsell.
Able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.
To control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
To control the labour cost by scheduling to minimize wastage of manpower.
Maximize profitability by proper utilization of seating capacities.
To introduce and implement promotions periodically to increase sales.
To control breakage and pilferage of all operating equipment.
To ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.
To attend the weekly F&B meeting and service meetings.
To conduct briefings to ensure that all information is disseminated down the line.
To communicate all items not available or seasonable on the board for staff's reference.
To communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.
Check proper staffing of the restaurant.
Ensure adequate supplies of operational equipment.
Check restaurant for cleanliness and hygiene.
Conduct briefing, check uniform and grooming of the staff.
Greet guest (wherever possible).
Is aware of the proper arrangement and presentation of food and beverage service to the guest.
Should it be necessary to adapt hands on management style.
Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.
Ensure a constant standard for maximum guest satisfaction in their restaurant.
Maintain alertness to the entire service situation and notes all actions/deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.
Communicates with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
Review staff performance especially on inaction and deviation on a regular basis.
Properly delegate responsibilities to their supervisors, according to their discretion and with proper instruction.
Standard checklist for orientation program for staff.
Continued on the job training for staff.
To conduct briefings whenever deemed necessary.
A schedule for maintenance and service to be maintained.
To conduct periodical staff meetings and encourage two-way communication.
To maintain and conduct a good relationship with their staff.