A Hotel & Restaurant Manager oversees all aspects of daily operations ensuring smooth service high customer satisfaction and maximizing profitability encompassing staff management financial control and ensuring compliance with regulations.
Heres a more detailed breakdown of the responsibilities:
I. Operational Management:
Daily Operations:
Oversee frontofhouse and backofhouse operations ensuring smooth flow and efficiency.
Customer Service:
Deliver exceptional customer service and address guest concerns promptly and effectively.
Staff Management:
Recruit train supervise and evaluate staff fostering a positive and productive work environment.
Inventory Management:
Manage inventory levels order supplies and ensure quality control.
Menu Planning:
Collaborate with chefs to plan and develop menus considering customer preferences and profitability.
Event Management:
Coordinate special events and functions ensuring smooth and customer satisfaction.
Health and Safety:
Ensure compliance with health and safety regulations and maintain a clean and safe environment.
Financial Management:
Manage budgets monitor expenses and analyze financial performance to maximize profitability.
Quality Control:
Maintain high standards of food quality service and cleanliness.
II. Key Skills and Qualities:
Leadership: Strong leadership skills to motivate and guide staff.
Communication: Excellent communication skills to interact with staff customers and vendors.
Organizational Skills: Strong organizational skills to manage multiple tasks and priorities.
ProblemSolving: Ability to identify and resolve issues quickly and effectively.
Customer Service: Passion for providing exceptional customer service.
Financial Acumen: Understanding of financial principles and budgeting.
Conflict Resolution: Ability to mediate and resolve conflicts effectively.
Time Management: Ability to manage time effectively and prioritize tasks.