Restaurant Manager

OBJECTIVE:

Manage daily Restaurant operation and assists with menu planning.

Maintain sanitation standards and supports service during Restaurant opening times.

Strive to continually improve guest and employee satisfaction, maximize the financial per

formance in areas of responsibility.

LOCATION:

Kandima Maldives

REPORTS TO:

Director of F&B

Qualification:

Diploma / degree in Hotel Management or related course.

Experience

At least 2-3 years of experience working as Restaurant Supervisor

(Or 1-2 years as Restaurant Manager).

KEY DUTIES / RESPONSIBILITIES:

Coordinate the entire restaurant operation, include front of house and back of

house.

Deliver superior guest service and ensure absolute customer satisfaction.

Establish and support Team in operation. Oversee the dining area, supervise food

and beverage service staff in accordance operating policies.

Create a positive team atmosphere among Team members.

Maintain the records of staff periodic manner and operating costs.

Provide feedback and training to Team regularly, daily briefing and treat all team

members with fairly with respect.

Set high standards for appropriate Team behaviour on shift.

Check food and beverage pick -up to ensure proper food presentation and proper

handling procedures.

Handle and support Team for Guests complaints in restaurants.

Schedule periodic food and beverage service staff meeting to ensue correct interpre

tation of policies, standards and obtain feedback from staff members.

Maintain budget and employee records.

Follow up and orders supplies such as tableware, glassware, flatware, cleaning

items, etc.

Arrange for maintenance and repair of equipment and other services.

Be aware of requirements in terms of food safety and hygiene standards and check

that these standards are implemented and maintained in all service and guest areas,

and take any necessary corrective action.

Effectively identify restaurant problem though reports, ideate and execute to resolve

the problem.

Execute all F&B activities and promotions according to guidelines given by F&B

Management.

Ensure that customer satisfaction is at the highest possible level through full imple

mentation of standards, attention to details and personal attention to customer

needs.

Direct staff to various restaurant within department to meet service needs.

Schedule training on how to improve in service and up-selling.

Delegate and follow up effectively, show enthusiasm about guests in restaurant and

support team.

Maintain a consistent high customer service focus, for oneself and team.

Total receipts and balance against sales, deposit receipts and lock facility at the

end of day.

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Assist in planning regular and special event menu.

KEY RESPONSIBILITIES:

Service

To be fully familiar with the Service Standards and to follow these standards of service

as they apply to our F&B Department.

Follow Kandima Resort Operating standards at any time, in the outlet.

Follow the established service sequence.

Take and process Beverage orders from guests.

Have thorough menu and F&B product knowledge.

Handle guest inquiries and complaints.

Follow up and support opening and closing procedures as assigned.

Replenish supplies as assigned.

Ensure workplace, service, and cleaning in the outlet (heart and front of the

house).

Provide courteous and professional service at all times.

Have a complete understanding of the employee handbook and to adhere to the

rules and regulations of Kandima Resort.

Maintain a high standard of personal appearance and hygiene at all times by adher

ing to the Grooming Policy.

Carry out any requests by management in conjunction with work.

Take direction from Management regarding operational issues.

Maintain a high customer guest service focus.

Always provide customers with an enjoyable and memorable experience

Constantly strive to increase guest satisfaction through quality, creativity, range and

value for money available throughout the property.

Maintain a high customer service focus through a Can Do & flexible attitude.

Cultivate guest relations and rapport.

Perform any other duties as designated by Restaurant Manager or F&B Office.

Finance:

Sell the resorts facilities and services by talking to guests about other F&B events.

Proactively up-sell within the outlet.

Seek to minimize costs through correct and careful use and handling of resort prop

erty and equipment.

Seek to minimize breakage through attentiveness and care of F&B equipment.

Ensure that billing is accurate.

Be aware and responsible to meet of daily and monthly forecast and target food

and beverage revenue.

Team & Develop:

Contribute positively and providing both guests and fellow team-members with cour

teous, hassle-free service.

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In spite and motivate the team to achieve our Standards Operating Procedures and

therefore achieve sale and profits.

Fully aware of the objectives of property and the department is so specification and

self and staff cooperate with Chef, ensure guests expectations are exceeded by en

suring service as smoothly and as continuous possible.

Train and develop the team to ensure about food and beverage knowledge.

Communicate a vision of success the team want to be a part.

Deal with poor performance, pro-active in problem solving and work on own initiative

to deal with problems and opportunities.

Keep excellent relationships with team, peers, and all other colleagues of the hotel.

Support team for a day to day running of outlets.

Ensure punctuality, excellent grooming and hygiene.

Be aware of the F&B Department objectives and attend daily operations briefing with

F&B Manager.

General:

Contribute ideas and suggestions to enhance the procedures in the Resort.

Keep updated on changes to other areas of resort product and sharing such in

formation with your team and department on an ongoing basis.

Maintain excellent grooming and hygiene ensuring all grooming standards are

met in relation to personal grooming and uniform presentation.

Abide by Resort Safety, Work Place Health, and Safety, Hygiene regulation all

time & complying with Environment policies, initiatives and legislation.

Abide by the guidelines set out in the Employee Handbook.

Carry out any other duties as directed by F&B Office or General Manager.

Carry out on-the-job training to ensure subordinate staff can carry out their duties

effectively and be able to relieve in another outlet as required.