men working

Restaurant Manager

Industry:- Hospitality

Location: Koh Samui Thailand

Restaurant Manager

1. KEY RESPONSIBILITIES

Job Summary

• Manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)

Effectively manage the restaurant by ensuring the following:

  • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
  • Adhere to opening and closing procedures
  • Enforce cleanliness of his outlet area and kitchen equipment and maintenance
  • Adhere to bill paying procedures
  • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions,daily specials; emphasis on upselling certain products; etc
  • Personally meet and farewell a minimum of 80% of your customers
  • Handle guests complaints professionally
  • Encourage and motivate staff to provide optimum service during all shifts
  • Conduct monthly staff meeting to ensure all management projects, policies, new product, staff movement …etc are notified and documented. During this time, encourage comments and ideas from staff for the interest of his outlet
  • Share recommendations and guest comments to Chef and Director of Food and Beverage to reflect current customer profile

 Maintain good relations with other members of Food and Beverage including Kitchen, Stewarding and Room Service 

  • Assist with menu and wine list creation. 
  • Manage special event concepts. 
  • Anticipate market changes and review operations when necessary. 
  • Conduct competitor analysis. 
  • Create positive publicity opportunities. 
  • Up-sell property facilities 
  • Actively pursue cost saving measures 
  • Recycle wherever possible. 
  • Manage wages and beverage cost, as well as other expenses (guest supplies, entertainment, decorations…) 
  • Stock control. 
  • Works with Superior on manpower planning and management needs 
  • Works with Superior in the preparation and management of the Department’s budget 
  • Able to multi task and cover other positions’ duties when requested and if necessary 
  • Take responsibility in apply hotel safety & security standard into daily operation. 
  • All job assigned by supervisor. 

2. REQUIRED QUALIFICATIONS 

Required Skills – 

  • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. 
  • Problem solving, reasoning, motivating, organizational and training abilities. 
  • Good writing skills 
  • Leadership Skills 

Qualifications – 

  • Diploma in Hotel Management, Food & Beverage, or related field. 

Experience – 

  • 4 years related experience, including supervisory experience, or an equivalent combination of education and experience. 

Salary:- In line with industry standards

Think you fit the bill?