Restaurant Manager

You will be responsible for overseeing the restaurant operations and supervising the food and beverage service staff in accordance with the departmental BRISOP. Providing regular feedback and coaching to the associates will be a key aspect of your role. It will be essential to train all associates on the restaurant sequence of service and BRISOP to ensure the highest service standards are achieved in the restaurant. Additionally, conducting monthly department meetings with team members, sharing the minutes of the meeting with the F&B Manager, and taking necessary actions based on the discussions will be part of your routine. Maintaining immaculate grooming standards as per the resort's grooming policy and promoting the brand within the local community to foster excellent relations with local corporates will be crucial. You will need to be well-versed in the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols) and collaborate with the F&B Manager to strategize and achieve the financial budget of the restaurant. Specific responsibilities will include effectively managing the restaurant by overseeing the implementation of the highest service standards outlined in the departmental BRISOP, ensuring adherence to opening and closing procedures, conducting shift briefings, meeting and interacting with guests daily, planning the departmental roster based on resort occupancy, delivering training, creating and updating BRISOP for new services, innovating techniques to enhance the dining experience, reporting maintenance deficiencies, maintaining inventory control, developing F&B promotions calendar, managing annual leave planner, conducting competition analysis, achieving Guest Satisfaction Index audit score, up-selling resort facilities, creating KRAs for associates, managing employee performance, resolving guest complaints, assisting in budget creation, possessing good product knowledge, and performing any other duties as assigned by the Food & Beverage Manager.,