Rita Võ ★ 2.2

JOD DESCRIPTION

POSITION: RESTAURANT MANAGER

REPORT TO: GENERAL MANAGER/ OWNER

ADMINISTRATION

• Manage Restaurant day to day operation to ensure Brand standard are always delivered by appropriate service manner, including Front and Back of House.
• Liaise with cooperated vendors, including Spirit Brand Sponsors, Food Supplier and Cleaning Outsourcing for Restaurant Operational Demands.
• Either propose or adjust Memorandum, House Rules to satisfy the operations needed.
• Monitor and oversee Guest data base keep track; Reservation; In room dining Orders are managed well, systematically.
• Propose and manage activities to ensure Guest Retentions are always hectic.
• Ensure Restanrant operation’s compliance with Licencing, Health and Safety regulations also Staff are complied with licencing, Health and Safety Regulation to the position and working related areas.

FINACIAL RESULT

• Ensure all expenses are aligned with the Budget allocation.
• Bi-weekly Report Flash Food and Monthly P&L Report to General Manager/Owner with reasonable explanations also propose the Action Plans.
• Assist in Business Forecast/ Budget Allocation.
• Oversee the Sequences of Cash handling, Bank Card Settlement and On-Account( city Ledger) are correct and aligned with Accounting Procedures.
• Supervise the Vouchers, Discount Matrix and Entertainment are followed strictly by Company procedures.
• Supervise Beverage Daily Inventory, including Bars and Retails and monthly assist in Stock Inventory, Fixed Assets Inventory.
• Monitor Tips Record and breakdown accordingly.

OPERATION

• Propose or adjust SOS, SOP if necessary.
• On-floor in the peak time periods; assist Staff by leading an example to ensure service provided as standards.
• Dealing with the complains/ praises of Customers in proficiency service manner to ensure further business will not have been lost.
• Converse with Customers with hospitable approaches.
• Systemize the operational functions accordingly to ensure workplace are always safe and working tools are in good conditions.
• Oversee the Restaurant outlook is always presentable, hygiene, service-ready, including landscape surrounding.

HUMAN RESOURCES

• Manage weekly Roster for Staff, monthly Attendance Record and ensure Leave Record are kept track accordingly as Company Procedures.
• Train, coach for Staff on F&B Knowledges and hospitable soft skill approaches to ensure Customers received an appropriate services manner.
• Ability to discipline the mis-conduct behaviors and implements the praises accordingly as Company policies.
• Recruit as Budget and conduct Annual Staff Performance Appraisal accordingly.
• Propose the Personnel Adjustment/ Personnel Promotion and proceed Termination of Term of Services as Company Procedures.
• Maximize the Associates productivities through the use of multi-skilling, multi-tasking and flexiblilities scheduling to meet the financial goals as well as the expectations of all Customers.
• Promote Team atmosphere and maintain effective working relationship.

MARKETING AND PUBLIC COMMUNICATIONS

• Assist in evaluating local, national, international market trends, vendors and other competitors to make sure Restaurant operation remains competitive.
• Review the Beverage List on a periodic basis to keep the offering interesting and diverse.
• Liaise with Culinary Team on new Menu engineering and propose the on-site Monthly Promotion Food.
• Liaise with cooperated Spirit Sponsor Brand for Promotion Fair/Activies to make sure Restaurant always goes live in the market.
• Liaise with Marketing Dept/ Person in charge on Marketing Plans/ POSM as well as internal training/coaching to ensure all Staff are up to date about Restaurant products/functions/promotions.

• Working time 8 hours/day, 1 day off/week

• Uniform and Duty meals provided by the Company

• Insurance, Annual Leave followed based on Labor Law

• Associated discount for F&B consumption

• Working in dynamic environment with a fusion of Restaurant, Bar, Café in an international standards

Opportunity to learn and grow in worldwide Spirit Brand and cooperate with well-known Brand of Wine Sponsor.

• Demonstrated knowledge and experience working with a Food Management System and inventory software.

• Computer skills with experience using Microsoft Office Suite (Word, Excel Outlook, etc.).

• Excellent interpersonal, communication and customer service skills.

• Strong problem-solving skills with a solution-focused approach.

• Strong organizational and time management skills with the ability to prioritize tasks to ensure deadlines are met in an environment of conflicting deadlines and interruptions.

• Self-directed with the ability to take initiative, work independently as well as within a team environment.

• Good judgement and decision-making abilities.

  "CAN DO" spirit and multi-tasking ability