Scope: The Restaurant manager is responsible to the Ops Manager for the smooth, efficient and profitable operation of the restaurant.
He ensures that the restaurant and kitchen is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.
Duties and Responsibilities:
Supervise the operation of the main kitchen, servery and grill by ensuring that:
The sauces, salad dressings, side dishes and soups are freshly prepared in accordance with the recipes
The kitchen equipment is well maintained and rationally utilized
The main kitchen, wash up, server and grill are kept clean and tidy at all times
The kitchen brigade is regularly trained inorder to improve their efficiency as well as professional skills.
The duty roster of kitchen staff is carefully prepared by taking into account the operational requirements of the main restaurant
The food cost is maintained as per the budget. In this respect, he checks daily catering report for the main restaurant and takes the appropriate remedial measures.
The kitchen staff are always well groomed and in full uniform
The food orders are processed in accordance with the revenue control policies
High standard of hygiene is maintained in the main kitchen, grill and server.
High quality of meats, poultry, fruits and vegetables are purchased at the most competitive prices.
The food stores, including the kitchen cold rooms are orderly, clean and in perfect working condition, and that storage of cooked and raw food conforms to the highest standards possible.
There is always enough well basted, and grilled meat at the main grill
Supervises the operation of the main restaurant by ensuring that:
The highest standard of service is given to the guests at all times
The restaurant is kept clean and tidy at all times
The guests are billed and settlement obtained for all services rendered as per the revenue control policy
The service staff maintain a high level of discipline
The service staff are well groomed and always in clean full uniform
The service staff are regularly trained in order to improve their: food knowledge, service techniques, skills and procedures, wine and cocktail knowledge.
The duty roster of service staff is carefully prepared by taking into account operational requirements of the main restaurant
The service equipment, cutlery, crockery and glassware are well looked after.
The table reservations are accurately taken and that guests are warmly received and escorted to their tables
Trains and supervises the meat carvers by ensuring that they perform their duties efficiently and that no wastage of meat occurs
Supervises the operation of Dispense and premium bars by ensuring that:
The highest standard of bar service is given to the guests
The cocktails are prepared according to the recipes and are appropriately served to the guests
The beverage costs are maintained as per the budget. In this respect, goes through the stock take reports and acts on bar shortages
The bar equipment, cutlery crockery and glassware are rationally utilized and well looked after
The bar staff maintain high level of discipline
The bar staff are well groomed and always in clean full uniform
The bar duty roster is prepared by taking into account the bar operational requirements
The bar staff are regularly trained in order to improve their knowledge on; preparation of cocktails, service of wine and food, sauces and salad dressings.
Specific Duties
Creates new cocktails in conjunction with the barmen and costs the same
Tastes soups, sauces, marinades, meats and salad dressings and ensures that they conform to the set standards-maintain an up to date file on recipe costs
Analyses the profitability of bar stock items (through pareto analysis) and recommends appropriate action to be taken based on the results of the analysis
Conducts regular appraisal of the main restaurant staff
Co-ordinates the operations of various sections of the main restaurant
Checks and ensures that the main restaurant, premium and dispense bars are kept in good state of repair
Responsible for the inventory of all service equipment, cutlery, crockery and glassware
Handles guest and staff complaints directed to him and takes the necessary corrective measures
Carries out spot checks on bar stocks
Supervises the monthly stock take in his area of responsibility
Follows and ensures that sundry debts authorized by himself are settled as soon as possible
Deals with correspondence related to the main restaurant
Suggests any required improvements to the Operations and General Manager
Conduct specified end of day reports and send through to relevant parties
Carry out cash receiving and banking procedures as per Roast cash handling policy
Maintain safe management for cash and change
Maintain a updated petty cash management system and cash re-imbursement
Checks restaurant for maintenance issues and resolve any outstanding issues
Knowledge, experience and Competencies:
Computer knowledge (Word, excel, Materials Control)
Up to date with food and beverages trends and practices
Knowledge of service in a fine dining environment
Basic understanding of Financial reports
Points of sale experience (knowledge of Micros POS)
3 years management experience in the Hospitality industry.
Fine dining or Quick service experience
Excellent communication and leadership skills.
Excellent sales and customer service skills
Passionate about food, beverage and customer service
A trend watcher
An eye for detail
Ability to spot and resolve problems effectively
Qualifications:
Diploma/Bachelor’s degree from an accredited college or university in Hospitality Management.
How to Apply
To apply, email your cover letter and a copy of your updated resume to hoteljobs@peopleinsightslimited.com indicating the position you are applying for in the subject area and your current salary and benefits package by 31st December 2015.
Only shortlisted candidates will be contacted