Restaurant Manager
IHG · Malaysia
Your Day-to-Day
People
- Works with Human Resource Manager to ensure the departmental performance of staff is productive
- Ensures compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues.
- Train colleagues to make sure they deliver with compliance and to the standards we expect
- Adhere to hotel disciplinary procedures during major/minor act of misconduct.
- Works with Superior on manpower planning and management needs
Financial
- Anticipate market changes and review operations when necessary
- Conduct competitor analysis
- Actively pursue cost saving measures
- Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
- Manage wage and beverage cost
- Forecasting
- Stock control
Guest experience:
- Effectively manage the restaurant by ensuring the following:
- Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
- Adhere to opening and closing procedures
- Adhere to bill paying procedures
- Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
- Personally meet and farewell a minimum of 80% of your customers
- Encourage and motivate staff to provide optimum service during all shifts
- Share recommendations and guest comments to Chef and Food and Beverage Assistant Director to reflect current customer profile
- Develop and implement Promotions Calendar for F&B products in restaurant
- Manage special event concepts
- Create positive publicity opportunities
- Manage customer database and utilize effectively
- Up-sell property facilities
- Analyze food and beverage statistics through point-of-sale system
Responsible Business
- Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers
- Log security incidents and accidents in accordance with hotel requirements
Accountability
- Number of employees supervised – Direct - Food and Beverage Supervisors / Food and Beverage Attendants
- Annual Operating Profit/Payroll Budget – Restaurant Revenue Target
- Key Metrics – Restaurant Revenue Target
- Employee Satisfaction Survey
Manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.