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Position: Restaurant Manager

Place of Work: Food and Beverage Outlet

Scope and General Purpose of Job:

To function as the Business Manager and a Marketing Specialist for the Outlet, to ensure that the outlet operate successfully, in accordance with the standard of the restaurant and are profitable.

Reports to: Area Manager

Responsible for: All F & B Operations

Main Duties: -

Administration

 Assists to ensure that the Food and Beverage activities are aligned with the

respective Corporate Strategy, and that the Restaurant actions have been

implemented where appropriate.

 Assists to conduct regular divisional communications meetings and ensure that

departmental briefings and meetings are effective and conducted as necessary.

 Participate in the Weekly and Monthly review meetings with complete reports

(5P, Daily Managers Reports, Monthly reports, Cost trackers, etc) sent via email

for the reviews.

Customer Service :

 Ensures that all employees deliver the brand promise and provide exceptional

guest service at all times.

 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.

 Conducts trainings from time to time, to the staff down the line in adherence to

the Buddy learning standards & guidelines set by the HR department and the

Management

Financial

 Maximizes 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.

 Assists to ensure that the outlet is operated in line with maximizing profit while

delivering on the brand promise.

 Assists the Restaurant manager to achieve the monthly and annual personal

target and the outlet’s revenue.

 Ensures that all Restaurant, 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 Restaurant

operating equipment and other assets. Maintain the records of the same in Soft

copy and Register.

 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.

Marketing

 Evaluates local, national and international market trends, vendors and other

Restaurant/Hotel operations constantly to make sure that the Restaurant’s

operations remain competitive.

 Continuously seeks Marketing and Public Relations opportunities to increase

awareness and ultimately business.

Operational

 Ensures that brand standards have been implemented.

 Ensures that Food and Beverage employees work in a supportive and flexible

manner with other departments.

 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.

 Frequently verifies that only fresh products are used in food and beverage

preparation.

 Assists in conducting weekly/monthly inventory checks on all operating

equipment and supplies, Bar and Food.

 Liaises with the Kitchen and Beverage Department on daily operations and quality

control.

 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 house.

 Liaises and organizes with Housekeeping Department that the established

cleaning schedules are strictly adhered to.

 Follow DILO-WILO on a daily basis.

 Daily food tastings to be on a daily basis before each shift without fail.

Personnel

 Oversees the punctuality and appearance of all Food and Beverage employees,

making sure that they wear the correct uniform and maintain a high standard of

personal appearance and hygiene, according to the Restaurant 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.

 Plans and implements effective training programme for employees in

coordination with the Training Manager and Departmental Trainers.

 Assists in the preparation and posting of weekly work schedules, making sure that

they reflect business needs and other key performance indicators.

 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 Restaurant, company and local rules, policies

and regulations relating to fire and hazard safety, and security.

Other Duties :

 Ensures high standards of personal presentation and grooming.

 Responds to changes in the Food and Beverage function as dictated by the

industry, company and Restaurant.

 Attends training sessions and meetings as and when required.

 Carries out any other reasonable duties and responsibilities as assigned.

Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

• Food provided

Work Location: In person