Restaurant Manager

Roles and responsibilities

• Oversee daily F&B service operations within the hotel, ensuring high standards of service and quality.
• Manage staff recruitment, training, and performance evaluations.
• Develop and implement menus in collaboration with the culinary team.
• Monitor and manage inventory, food costs, and budgeting.
• Ensure compliance with health and safety regulations.
• Foster a positive dining experience for guests, addressing any concerns or feedback promptly.
• Coordinate with hotel management to align Food & Beverage goals with overall hotel objectives.
• Analyse customer preferences and market trends to drive business growth.
• Organize special events and promotions to enhance guest engagement.
  

Ideally, you should possess some or all the following qualifications and experience:

• Bachelor’s degree in hospitality management, Business Administration, or related field.
• Minimum 3-5 years of experience in Food & Beverage management, preferably in a resort setting.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficient in financial management and budgeting.
• Knowledge of food and beverage trends, including menu development.
• Ability to work flexible hours, including weekends and holidays.
• Strong problem-solving skills and attention to detail.
• Experience in event planning and execution.
• Multilingual abilities are a plus.
• Overseeing Service: Ensuring that staff is ready to serve guests efficiently during lunch or dinner service, checking that all tables are set up correctly, and resolving any issues that arise during the meal.
• Training New Staff: Holding a training session for new servers, teaching them how to use the POS system, explain the menu to guests, and handle customer concerns.
• Monitoring Inventory: Conducting an inventory check, noting any items that are running low, and placing orders with suppliers for food and beverages.
• Handling Customer Complaints: A guest complains about a long wait for a table, and the Restaurant Manager offers an apology, a free appetizer, or a discount to resolve the issue and retain customer satisfaction.
• Reporting to Ownership: Compiling a monthly financial report for the owners, detailing sales performance, cost control measures, and any operational challenges or successes.

Desired candidate profile

1. Operational Management

• Overseeing Daily Operations: Ensuring that the restaurant operates efficiently, including managing shifts, supervising staff, and ensuring that service runs smoothly.
• Managing Staff: Recruiting, training, and managing the restaurant staff, including servers, hosts, chefs, and kitchen staff. This includes setting staff schedules, delegating tasks, and ensuring the team is motivated and productive.
• Quality Control: Ensuring that food and beverage offerings meet the restaurant's standards in terms of quality, presentation, and taste. Monitoring kitchen and service staff to ensure that all aspects of the dining experience are of high quality.
• Health and Safety Compliance: Ensuring that the restaurant adheres to all health and safety regulations, including food safety standards, sanitation practices, and fire safety.

2. Customer Service

• Guest Relations: Providing exceptional customer service by addressing guest concerns and ensuring they have a positive dining experience. Handling complaints or difficult situations in a calm and professional manner.
• Building Guest Loyalty: Developing relationships with regular customers and creating an inviting atmosphere that encourages return visits. This may involve personalized service, remembering guest preferences, or offering special promotions for loyal customers.
• Ensuring Satisfaction: Regularly checking with guests during their meal to ensure that they are satisfied with their food and service.

3. Financial Management

• Budgeting and Cost Control: Managing the restaurant’s budget, including overseeing food and labor costs, ensuring that the restaurant operates within financial parameters. This also involves forecasting sales and controlling costs to meet profit targets.
• Cash Handling and Reporting: Ensuring that cash handling procedures are followed and that accurate records of daily sales and expenses are maintained. Managing the reconciliation of cash registers and ensuring proper deposit procedures.
• Inventory Management: Overseeing inventory control, including ordering food and beverage supplies, ensuring proper stock levels, and minimizing waste.

4. Staff Training and Development

• Hiring and Onboarding: Recruiting and hiring new staff members as needed. Ensuring that staff members are trained in restaurant policies, procedures, customer service expectations, and safety protocols.
• Ongoing Training: Providing ongoing training to staff to improve service standards, knowledge of the menu, and overall operational efficiency.
• Performance Management: Conducting regular performance reviews with staff, offering feedback, and identifying areas for improvement. Addressing performance issues as they arise and providing support and guidance to staff.