Restaurant Manager

• Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides Feedback and coaching to the Team regularly.
• Understands building capability through Cross training
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food handling procedures.
• Handle Guest complaints in Restaurants.
• Schedule Periodic Food and Beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Ensures new products are executed properly following roll out.
• Is capable of handling irate customers with a friendly / calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant.
• Is flexible in dealing with changes / problems (e.g., being short staffed).
• Has effectively forecasted restaurant needs.
• Shifts priorities and goals as work demands change.
• Prioritizes tasks effectively to ensure most important tasks are completed on time.
• Delegates and follows-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
• Seeks, listens and responds to Guest feedback.
• Coaches team on how to exceed Guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of Sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.
• Assist in planning regular and special event Menu.

NOTE:- Pan Asian Cuisine Restaurant Experience is preferred

Regards

Swati Suman

7677321404