Restaurant Manager

Roles and responsibilities

• To promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on Associate satisfaction and delivery of prompt, courteous service.
• Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas
• Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders
• During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.
• Assist in maintaining a highly motivated and well trained staff
• Open and close shift in accordance with Manager’s Checklist. Train, maintain and enforce all Anantara Service Standards
• Properly execute revenue and check control procedures on shift
• Maintain a safe and sanitary work environment for all Associates and guests
• Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)
• Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.
• Be on the floor during entire meal period and ensure adequate coverage
• Ensure that only a quality product is being served
• Maintain proper Associate uniform standards
• Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
• Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e. scheduling, time adjustments, etc.)
• Assist any Associate in his/her job performance, when required, to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates
• Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction.
• Establish effective communication with Associates to gain their trust and respect through his/her hard work. Maintain fair and consistent counselling and/or disciplinary procedures in accordance with Anantara’s Guarantee of Fair Treatment Policy
• Identify and recommend incentive programs, new ideas, and methods of operation
• This is a highly-visible guest service position, requiring above average communication skills, interacting professionally with guests.

Desired candidate profile

1. Leadership and Team Management

• Staff Supervision: Ability to lead, motivate, and manage a diverse team of front-of-house (FOH) and back-of-house (BOH) staff, including servers, kitchen staff, and cleaning personnel.
• Delegation: Delegating tasks effectively to ensure the restaurant runs smoothly, including overseeing staff responsibilities during shifts.
• Training and Development: Ensuring staff are well-trained on customer service, food handling, and restaurant policies. Providing ongoing training to improve performance.

2. Customer Service and Relationship Management

• Customer Experience: Creating a welcoming and enjoyable environment for customers, ensuring high levels of satisfaction, and addressing concerns quickly and professionally.
• Complaint Resolution: Handling customer complaints and resolving issues promptly and professionally, maintaining customer satisfaction and loyalty.
• Personalization: Recognizing regular customers and creating personalized experiences to make them feel valued, thereby improving customer retention.

3. Financial and Business Acumen

• Budgeting and Cost Control: Managing the restaurant’s budget, controlling expenses such as food costs, labor, and overheads to ensure profitability.
• Revenue Management: Managing pricing strategies, maximizing seating capacity, and developing promotions or special offers to boost sales and revenue.
• Financial Reporting: Keeping track of financial performance, including monitoring sales, expenses, and profit margins. Reporting on financial status regularly.

4. Operational Management

• Scheduling: Creating staff schedules, ensuring adequate coverage for peak and off-peak times, and optimizing labor costs.
• Inventory Management: Managing inventory levels of food, beverages, and supplies. Ensuring stock is replenished in a timely manner to avoid shortages or wastage.
• Health and Safety Compliance: Ensuring the restaurant adheres to health, safety, and sanitation standards, including food safety protocols and cleanliness of the dining area and kitchen.

5. Marketing and Promotion

• Marketing Strategy: Developing and executing marketing strategies to attract customers, including promotions, special events, and social media campaigns.
• Branding: Maintaining and promoting the restaurant’s brand identity, ensuring that service, décor, and ambiance are consistent with the brand's message.
• Customer Retention: Developing loyalty programs, special offers, and campaigns to keep customers returning, such as birthday discounts or regular customer perks.

6. Problem-Solving and Critical Thinking

• Operational Challenges: Quickly resolving operational issues, such as staffing shortages, supply chain disruptions, or kitchen equipment malfunctions.
• Customer Satisfaction: Managing difficult situations such as guest complaints, long wait times, or service failures, ensuring quick resolution to maintain guest loyalty.
• Crisis Management: Addressing emergencies such as health and safety incidents, or operational disruptions, with calmness and efficiency.