Ø Oversees the restaurant operations, supervises food and beverage service staff following the departmental BRISOP.

Ø Provides feedback and https://setupmyhotel.com/homepage/hotel-management-glossary/coaching.htmlto the associates regularly.

Ø Train all associates on the restaurant sequence of service and BRISOP to achieve the highest service standards in the restaurant.

Ø Actively conduct monthly department meetings with team members, share the MOM with the F&B Manager and actions the points discussed.

Ø Follows immaculate grooming standards in line with the resort’s grooming policy.

Ø Promote the brand in the local community and maintains excellent relations with the local corporates.

Ø Is aware of the financial budget of the restaurant and creates strategies with the F&B Manager to achieve the same.

Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols)

Specific Responsibilities:

Ø Effectively manage the restaurant by ensuring the following:

ü Oversee the implementation and delivery of the highest restaurant service standards as detailed in the departmental BRISOP.

ü Adhere to the restaurant opening and closing procedures.

ü Conduct effective shift briefings ensuring all staff is aware of VIPs, special occasions, daily specials, emphasis on upselling certain products, etc.

ü Meets and interacts with the guests daily, report guest's positive and constructive feedback with the F&B Manager and the Executive Sous Chef.

ü Effectively plan the departmental roaster based on the resort’s occupancy providing optimum service during all shifts.

ü Delivers technical, soft skills and behavioral-based training in line with a departmental monthly training calendar.

Ø Regularly create and updates BRISOP for newly introduced services.

Ø Continuously innovate new techniques and services for improving the dining experience of the clients.

Ø Report department’s maintenance deficiencies that require immediate attention to the Engineering department and follow up on their status.

Ø Responsible to maintain the restaurant's circulation stock inventory control for cutlery, crockery, glassware, and linen.

Ø Develop and implement F&B promotions calendar for the restaurant with the Executive Chef and the Food and Beverage Manager to increase the APC and the overall revenue.

Ø Effectively manages the departmental annual leave planner.

Ø Conduct competition analysis of the region and suggests pricing strategy to the management.

Ø Responsible for achieving a score of 90% in Guest Satisfaction Index audit for the restaurant operations and follows the plan of action on the shortcomings shared by the management.

Ø Up-sell other resort facilities like spa and activities whilst interacting with guests during meal periods.

Ø Actively pursue cost-saving measures to keep the payroll and beverage costs under budget.

Ø Creates KRA’s for associates, manages employee performance through a half-yearly/yearly appraisal system and provides them with feedback to improve performance.

Ø Resolve guest complaints efficiently through complaint/situation handling techniques.

Ø Assists the F&B Manager in creating annual revenues and expenses budget for the restaurant.

Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Ø Perform any other duties as assigned by the Food & Beverage Manager.