Restaurant Manager (French Restaurant)

POSITION SUMMARY:

- The Restaurant Manager will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained

RESPONSIBILITIES:

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with “Brand Name’s standards and procedures.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimisation of productivity through efficient work practices and staff rostering.

- Ensure all food and beverage items served to guests are of the highest standard, and presentation 

- Understand and supervise opening and closing procedures including a thorough knowledge of the computer system.

- Ensure cleanliness of bar, tables, chairs, floor and general equipment. Ensure sufficient equipment for the operations of the restaurant. Plan ahead for appropriate repair and replacement of damaged items.

- Review daily reports and inform all staff of any changes.

- Assist the Food and Beverage Manager with the implementation of Restaurant promotions and special events.

- Undertake additional duties as requested by the F&B Manager and Hotel Management.

- Other tasks are assigned by the manager.