Role Provides overall supervision of the outlet and service, advises management on all guests' comments and complaints, arranges table reservations, greets and escorts guests, schedules staff duties according to forecasts and special wants, gives continuous training to staff, maintains personalized services to guests, liaises with the Executive Chef in menu preparation Responsibilities : Conveys his guests comments on the outlet and food service and the operation of his outlets in the logbook Briefs his staff daily, discuss with them, inform them about any special events, etc.
Checks up the restaurant situation, set up, equipment’s and maintenance, and makes sure of the proper appearance of his staff.
Control store requisition. Assigns and supervises all duties and responsibilities of his staff, checking the furniture of his restaurant, music, lighting, temperature, electrical appliance.
Maintain an accurate reservation system to advise the chef of the numbers of special requests and reservations. Assists in planning of new menus, promotions, marketing issues and concern, balance and monitor profit and loss statement report and make training to his staff to as per the standard operating procedure.
Try to increase sales through guest contact. Control small operating equipment’s in the outlet Reports to Area Manager for all Administration duties B.
Communication Attends every morning the briefing as well as the food and beverage meeting and others required by management.
Makes good relations with his staff, kitchen, and other outlets. Make sure that his outlet is properly staffed at all times, and to be responsible for the staff administration like holidays, cooperation, etc.
Organizes training sessions and communication meeting on a regular basis, as well as on-the-job training liaising with Operations and Training Managers.
Ensures that the staff are aware of and comply with fire, hygiene, health and safety regulations Performs any other duties assigned by the General Manager Keeps smiling and adopts positive attitudes and principles, it is the key of success.
C. MAIN DUTIES Forecast sales, covers Maintain an accurate reservation system to advise the Chef of the number of special requests and reservations Ensures that good hygienic standards in service areas are always maintained, and all furniture and equipment’s are kept clean and in good conditions Review the work of subordinates to make sure that the establishment procedures and policies are followed Plan and execute training programs regularly Provide tableside service as required by particular items on menu Promotes sales through guest contact Handle guest complaints and comments D.
KNOWLEDGE : The system of check control is issued to Captain and Waiters Menu items and menu planning in liaison with the Executive Chef Basic techniques in food and beverage service Sanitation and hygiene standards for the restaurant operation Must be fluent in English Different types of food service E.
RESTAURANT MANAGER CHECKLIST All Day Service : - Staff attendance - Room set-up - Service - Assign stations Administration Duties : - Report to Operations Manager - Work program training - Log book Meeting with Chef of Outlets - Discuss food situation - Service difficulties - VIP's - Special guest requests Job Details Posted Date : 2020-05-19Job Location : Al Kuwait, KuwaitJob Role : ManagementCompany Industry : Wholesale & Import / Export Trade Preferred Candidate Career Level : Management