To manage the Restaurant as a successful independent profit center, ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest and employee satisfaction consistent with The Good Earth Group Standards, through planning, organizing, directing, training and controlling the Food and Beverage operation and administration.
DUTIES & RESPONSIBILITIES
To ensure that the outlet is managed efficiently according to the established business, budget and marketing plan as set by The Good Earth Group.
To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and
To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the outlet is adequately equipped.
To conduct monthly inventory checks on all operating equipment and supplies.
To control the requisitioning, storage and careful use of all Operating Equipment and Supplies (OS&E).
To ensure that restaurant premises, Furniture Fixtures and Equipment (FF&E), silverware, glassware, porcelain etc. is clean and in good working order.
To ensure reservation requests are carried out accurately.
To conduct daily pre-shift briefings with employees on daily specials, VIP guests, events and entertainment as well as expected budget figures.
To handle guest
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To ensure an effective payroll control through a flexible work force. Maximize utilization of employees and maintain close cooperation with other Food & Beverage outlets.
To obtain and account for the correct settlement of all sales and be overall responsible for the cashier and their maintenance.
To handle voiding, correcting, changing of restaurant checks in accordance with the prescribed procedures and account for all checks used during each shift.
To ensure that prices and portions are offered in accordance
To increase the sales/profits by assisting in the implementation of a sales & marketing plan using strategies such as in-house and up-selling activities, promotions, events etc.
To be visible on the floor during time of operations.
To work pro-actively to minimize complaints from guests.
To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
To maintain the outlet communication board.
To maintain the Daily Log Book.
To submit all guest / staff incident reports.
To report “Lost & Found” items, and handle them in accordance
To attend and contribute towards Food & Beverage Meetings and conduct Daily Pre-shift Meetings.
To provide the Purchasing Department on time with detailed Product and Purchase Specifications for items needed in the outlet.
To stay abreast of applicable liquor laws, restaurant limitations and any other legal requirements.
Maximize employee productivity and morale within the outlet and consistently maintain discipline within the group’s guidelines and local regulations.
Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.
To assist in the selection and recruitment of suitable employees for the outlet.
Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as
Train employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
Conduct annual performance evaluations for junior employees.
To understand and strictly adhere to the Rules & Regulations established in regards to the group’s policy on Fire, Hygiene, and Health & Safety.
To ensure that all potential and real hazards and maintenance issues are reported and rectified immediately.
Performs any other duties as assigned to him/her by management.
EDUCATION : High School Graduate or equivalent.
Hotel Management Diploma/Degree an asset
EXPERIENCE : 3-5 years experience in a
MANAGEMENT & LEADERSHIP
Concern for quality
Customer service orientation
Listening and Oral Skills
Knowledge of hotel products and services
Enthusiastic and pleasant personality
Able to exert fast-paced mobility for
OTHER SKILLS (LANGUAGE, COMPUTERS)
Fluency in local language
Fluency in English