Assist the Restaurant Manager to manage the operations of the outlet as well as maximize revenue and minimize costs in accordance with the budget guidelines.
Ensure that the highest standard of quality relating to service, presentation, supervision and control of food and beverage is maintained (in accordance with the goals/targets of the outlet).
Undertake responsibility for all key area of management in the absence of the Restaurant Manager.
Assist in the reinforcement of a flexible workforce and maintain an effective payroll control by practising multi-tasking and multi-skilling thus minimize utilisation of casual labour.
Adhere strictly to the operating budget and ensure that all costs are controlled.
Be proactive to further increase revenue and participate in the formulation of annual operating budgets which will form part of the Hotel's annual business plan.
Acquire and account for the correct settlement of all sales and be responsible for cash floats and the management of micros operating system.
Identify and rectify any errors an manage outlet effectively to maximise the use of any resource in accomplishing targets.
Assist the Restaurant Manager to ensure that the outlet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
Have full working knowledge and capability to supervise and implement a flexible scheduling based on business patterns by having the right mix of full time and part time staff.
Delegate responsibilities to subordinates and to check their performance periodically and maintaining a strong and efficient team.
Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news and information and food and beverage knowledge.
Established and strictly adhere to the par stocks for all operating equipment, supplies, inventory items and to ensure that the outlet is adequately equipped.
Establish good rapport with guests, maintaining good guests relationship, build guests profiles/database and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
Assist in the planning of the outlet weekly roster and work schedule to ensure that the outlet is adequately staffed to handle the level of business.
Coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.
Monitor and analyse the activities and trends of other hotel's competitive restaurants and bar.
Understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.
Assist in the recruitment and selection of employees and their training needs.
Ensure that all employees go through the orientation induction process.
Conduct regular, meaningful communication such as feedback on performance, involvement in planning and setting objectives with staff. This is done through the yearly performance appraisal process.
Undertake any other ad-hoc duties relevant to your role, as assigned by the Floor Manager.
Job Requirement :
Experience working in an Indian restaurant
Strong knowledge of Indian cuisine
Hotel experience is preferred
Excellent communications skills
Customer service oriented and able to handle challenging situations professionally
WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)
