Restaurant Manager

What you will be doing:

- Directs and controls all subordinate staff to ensure that all day to day operational matters are handled on time and guest expectations are met
- Provides guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities
- Oversees the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations
- Liaises with the kitchen, stewarding, bars, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility
- Prepares duty rosters, and implements vacation and public holiday schedules
- Assists in the planning and execution of promotional activities as directed
- Maximizes revenue in the outlet by implementing upselling procedures.
- Monitors and controls the financial performance of the outlet controlling costs and expenses
- Participates in the preparation of the outlet's annual departmental budget as directed
- Assists in monitoring and controlling the hotel's OE inventory and participates in inventory taking
- Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary
- Assists in the maintenance of efficient administration preparing and submitting reports on time as directed
- Ensures that the outlet meets and exceeds all key performance indicators stated in the departmental balanced scorecard
- Assists in the selection, training and evaluation of subordinate employees
- Coaches, counsels, disciplines and develops subordinate employees
- Represents the division in various committees and hotel activities