Restaurant Manager
2 weeks ago
Responsible for the efficient and cost-effective functioning of restaurant(s).
- Responsible to attain and exceed the pre-determined budgeted revenue through the provision of efficient service and up-selling.
- Submit and participate in the daily Food and Beverage briefing and monthly revenue forecasting meeting.
- Develop and train employees through daily service briefings where technical service matters will be discussed and explained.
- Discuss all promotions and a full explanation of content of each promotion along with pricing, reservation, duration, etc.
- Monitor and control breakages and loss that may cost implications to the club.
- Responsible for payroll costs for both full time and casual staffs as per budget. Roster staff as per the exigency of the business and seek approval is required for all requisitions of casual labor.
- Responsible for the conduct of team members and make recommendation on promotions, transfer, and improvement measures, etc. to contribute more to the success of the department.
- Propose operation changes and improvements that will increase potential profit and decrease loss to the Food and Beverage Department.
- Responsible for the maintaining the grooming, appearance, discipline and safety and administration.
- Work closely with the Chief Steward, Housekeeping Manager and Facilities Department to ensure that pre-determined standards of health, safety, cleanliness, and hygiene are maintained in all areas of the Churchill Room and outlet area through regular inspection and coaching.
- Responsible in formulating the yearly operating and capital expenditure budgets.
- Ensure correct revenue charging via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
- Any other duties as may be assigned by the management.
**Benefits**:
- Dental insurance
- Food allowance
- Professional development
Schedule:
- Day shift
- Night shift
Supplemental Pay:
- 13th month salary
- Performance bonus
COVID-19 considerations:
yes
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