Role Statement Purpose:

Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.Strives to improve guest continually and employee satisfaction and maximize financial performance in areas of responsibility.

Key Responsibilities:

• Provide feedback and coaching to the team regularly.
• Works with food and beverage staff to ensure proper food presentation of policies and obtain feedback from staff members.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Priorities tasks effectively to ensure the most important tasks are completed on time.
• Seeks, listens, and responds to guest feedback.
• Coaches team on how to exceed Guest expectations.
• Proficiency in Point of sale (POS) software, Restaurant guest satisfaction tracking software, etc.
• Assist in planning regular and special event menus in collaboration with the banquets/Restaurant Manager.
• Ensure all grooming standards are adhered to in the hotel outlet.
• Tracking, reporting, and management of breakages.
• Total receipts and balance against sales, deposit receipts, and lock facility at the end of the day.
• Cross-check bar inventory daily.

Requirements

• Diploma in Hotel Management or its equivalent
• Has effectively managed team members for 12+ months
• Previous experience in a similar job role.
• Coached and improved performance of at least one poorly performing team member/ Supervisor.