Job Description for Restaurant Manager / Asst. Restaurant Manager

 Job Description for Restaurant Manager / Asst. Restaurant Manager

Job Title: Restaurant Manager / Assistant Restaurant Manager

REPORTS TO: Food and Beverage Manager / General Manager.

POSITION SUMMARY:

Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. 

Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

DUTIES AND RESPONSIBILITIES:

1.    Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.

2.    Creates a positive team atmosphere among Team Members.

3.    Maintains records of staff periodic manner and operating costs.

4.    Provides feedback and coaching to the Team regularly.

5.    Understands building capability through Cross training

6.    Treats all Team Members fairly, with respect.

7.    Sets high standards for appropriate team behaviour on shift.

8.    Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.

9.    Handle guest complaints in restaurants.

10.                       Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.

11.                       Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.

12.                       Check the quality of deliveries of fresh food and baked goods.

13.                       Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.

14.                       Arrange for maintenance and repair of equipment and other services.

15.                       Total receipts and balance against sales, deposit receipts, and lock facility at end of day.

16.                       Ensures new products are executed properly the following roll-out.

17.                       Is capable of handling irate customers with a friendly/calm attitude.

18.                       Ensures product quality and great service.

19.                       Shows enthusiasm about guest within the restaurant.

20.                       Is flexible in dealing with changes/problems (e.g., being short staffed).

21.                       Has effectively forecasted restaurant needs.

22.                       Shifts priorities and goals as work demands change.

23.                       Priorities tasks effectively to ensure most important tasks are completed on time.

24.                       Delegates and follow-up effectively.

25.                       Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.

26.                       Seeks, listens and responds to Guest feedback.

27.                       Coaches team on how to exceed Guest expectations.

28.                       Does not blame others; takes accountability for problems.

29.                       Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.

30.                       Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.

31.                       Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.

32.                       Assist in planning regular and special event Menu.

PREREQUISITES:

Education:

Degree, High schooling or one year's Diploma in Hotel Management or equivalent.

Experience: 

Has effectively managed Team Members for 12+ months.

Previous experience in similar Job role.

Coached and improved performance of at least one poorly performing Team member/Manager.

 

Comments

Post a Comment

Popular posts from this blog

Classification of Sauces or Types of Sauces

  Classification of Sauces or Types of Sauces Béchamel Sauce or White Sauce: Béchamel   sauce , or white sauce, was a sauce most often served to the rich or to royalty. Made out of a  roux  of flour,  boiled  milk and butter, the creamy-white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the  recipes  of the average French housewife. Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and  seasonings . It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food. Veloute Sauce or Blond Sauce: Thickening a white stock with an a...
Read more

The importance of profit and loss statements for independent hotels

Image
  The importance of profit and loss statements for independent hotels 1. Highlighting capital flows Periodic P&L reports are essential for the success of your hotel, as they highlight where your profits are coming from and where your expenses are going. For this reason it is a key tool you want to make data-driven decisions on expenses and revenue at an operational level. 2. Understanding precisely how each department is performing Your P&L statement provides a close scrutiny of departmental performance across your hotel. It also allows you as the hotel manager to analyse this performance compared with your overall and departmental budgets per week, month, quarter or year. The key benefit is that it provides you with insights to identify financial performance weaknesses and strengths. You can then act accordingly to make improvements, such as through cutting hotel costs, enhancing underperforming areas, or investing in new revenue growth streams. The P&L is of course st...
Read more

18 Types of Service / Classification of F&B Service

  18 Types of Service / Classification of F&B Service   18 Types of Service / Classification of F&B Service Different Types of Food and Beverage Services in Hotels | Restaurants There are many different types of food and beverage service types or procedures, but the major category of the food service is  1)  Plate Service,  2)  Cart Service,  3)  Plater Service,  4)  Buffet Service and  5)  Family style service. Below is the list of different type of food and beverage service followed by hotel, resorts, restaurants, fast food establishments etc. 1. Table Service / What is a Table service? Table service is considered as a border category of service style which consists of English Service, American Service, Pre plated Service Etc. In this type of f&B service, the guest is seated at the table with laid cover and orders from the menu. The guest has to be greeted with an eye c...
Read more