Restaurant Manager

• Delivers Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Develops departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Delivers daily briefings and attends other Food and Beverage meetings as scheduled
• Delivers prepared training sessions in line with a departmental monthly calendar
• Prepares for service by ensuring the department’s:
• Carries out effective service by ensuring all staff are aware of their role in:
• Carries out effective beverage service by ensuring:
• Patron care standards are adhered to by ensuring:
• Cellar operations are carried out including:
• Correct use of refrigeration system
• Effective operation of the post-mix syrups bulk dispense system
• Operating the beer reticulation system
• Adhering to stock control procedures

• Takes appropriate action to resolve guest complaints
• Be responsible for requisition bar items according to bar stocks
• Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.
• Completes spillage report and submit to Food and Beverage manager at the Conclusion of each shift
• Assists to promote the entertainment.

• Works with superior on manpower planning and management needs

• Works with superior in the preparation and management of the Department’s budget
• Motivates and drives team productivity at all times and offers assistant to other outlets where possible and as requested.
• Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability
• Conducts regular check on the cleanliness
• Reports all the default area and equipment and follow up to fix the area.

Required Skills

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good writing skills
• Leadership Skills

Qualifications

• Degree or Diploma in Hotel Management, Food & Beverage, or related field.

Experience

• 2 years related experience, including supervisory experience, or an equivalent combination of education and experience

Please contact us via email: tuyen.chau@accor.com