Restaurant Manager

Roles & Responsibilities

SCOPE

Reporting to the Assistant Director of Food & Beverage / F&B Operations Manager, the Restaurant Manager is responsible to produce an outstanding guest experience, driving sales and maximizes profit within the outlet concept by managing a service team in cooperation with the culinary team. The incumbent provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards.

OVERALL OBJECTIVES

• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service.
• Build close working relationship and effective communications with culinary team and other departments.
• Assist in preparation of the outlet's budget and P&L.
• Develop and execute strategies to drive restaurant revenue, including promotions, special events, and guest loyalty initiatives.
• Efficiently manage all inquiries for events, private rooms, and restaurant buyouts, from initial contact and proposal creation to closing the sale, in order to maximize revenue.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Ensure strict compliance with all relevant health, safety, and hygiene standards, including HACCP or equivalent local regulations.
• Lead the service and act as a role model to the team. Motivate the restaurant service team to deliver the highest level of performance and guest service as required by the department and the hotel.
• Develop and implement comprehensive training programs for all service staff covering menu knowledge, wine and beverage service, upselling techniques, and Kempinski's steps of service.
• Other ad-hoc duties assigned by direct Supervisor.

REQUIREMENTS

REQUIREMENTS

Tell employers what skills you have

Customer Service Skills

Coaching

Management Skills

Listening Skills

Leadership

Restaurants

Ability To Work Independently

Customer Service Management

Interpersonal Skills

Food Quality

Inventory

Hotels

Problem Solving

Administration

Communication Skills

Multitasker

Customer Service

Customer Service Excellence

Scheduling

Hospitality