Restaurant Manager Job Description – City Hotel

POSITION: Restaurant Manager

DEPARTMENT: Food & Beverage

RESPONSIBLE FOR:

  • Restaurant Supervisor
  • Breakfast Hostess
  • Lobby Hostess
  • Wait staff

REPORTS TO: Deputy General Manager 

PRIMARY OBJECTIVE OF POSITION

Under the general guidance of the Operations Manager, Restaurant Manager Job Description is to maximise guest satisfaction and food and beverage profitability by managing the restaurant and its staff, and execute food and beverage marketing and sales strategies.  All work is carried out in line with the hotel’s guidelines and business plan, the departmental business plan, and corporate guidelines and service concepts. 

TASKS, DUTIES, AND RESPONSIBILITIES

MAXIMISE GUEST SATISFACTION AND PROFITABILITY BY MANAGING THE RESTAURANT

  • Managing all activities of the restaurant
  • Achieves restaurant revenue goals by executing marketing and sales strategies as established in the business plan
  • Assists in the implementation of sales promotions and to act to increase sales 
  • Greets and seats guests, and ensures that they receive prompt, courteous and efficient service
  • Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant
  • Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests
  • Ensures that restaurant premises, FF&E, silver, glass, porcelain etc. is clean and in good working order
  • Checks regularly to ensure guests receive efficient, knowledgeable, and courteous service, and high quality products
  • Maximises guest satisfaction by communicating customer specifications to kitchen
  • Ensures readiness and compliance in case of last minute changes to reservation

MANAGE RESTAURANT SERVICE STAFF

  • Manages all restaurant service staff and supervisors
  • Utilises leadership skills and motivation to maximise employee productivity and satisfaction
  • Challenges employees to achieve optimum revenue and service per employee
  • Monitors department’s overall service, interaction with other departments, and team work daily, and acts to improve 

LAWS, REGULATIONS, AND POLICIES

  • Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations

HUMAN RESOURCES MANAGEMENT

  • Screens, interviews and selects potential employees
  • Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes, I Can! service
  • Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, knowledgeable, and reliable service
  • Identifies employees with potential for promotion and/or transfer and makes recommendation to Operations Manager 
  • Works closely with the Human Resources Manager on the following Human Resources related tasks:
  • Recruitment of Casual 
  • Performance appraisals 
  • Coaching
  • Counselling
  • Discipline and grievance
  • Employee relations

EMPLOYEE RELATIONS

  • Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel 
  • Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity
  • Looks for ways to motivate and challenge employees 

HEALTH AND SAFETY

  • Ensures that all potential and real hazards are reported and reduced immediately 
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
  • Ensures that employees work in a safe manner that does not harm or injure self or others
  • Stimulates and encourages a general awareness of health and safety 
  • Anticipates possible and probable hazards and conditions and either corrects them or act to prevent them from happening
  • Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department 

MISCELLANEOUS

  • If time permits, conducts outside sales calls in co-ordination with the Operations Manager and Director of Sales
  • Works pro-actively to minimise complaints from guests
  • Informs guests and staff of applicable liquor laws, hotel rules and limitations within policies and guidelines
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives
  • Provides Executive Chef and Operations Manager with accurate forecasts 
  • Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience
  • Monitors present and future trends, practices, and systems to ensure that the restaurant is competitive in the market place
  • Checks the restaurant reservations, hotel arrival list, and VIP list to ensure that own staff is aware of VIP guests, and use name when appropriate 
  • Develops menus together with Executive Chef and Operations Manager
  • Plans and co-ordinates in-house, and up-selling activities with Operations Manager
  • Prepares restaurant business plan 
  • Attends meetings and training required by the Operations Manager
  • Assists colleagues to perform similar or related jobs when necessary
  • Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders
  • Maintains own working area, materials, and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
  • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
  • Is well updated on, and possesses solid knowledge of the following
  • Hotel fire, bomb, and emergency procedures
  • Hotel health and safety policies and procedures
  • Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)
  • Hotel standards of operation and departmental procedures
  • Current licensing relating to own department 
  • Accepted methods of payment by the hotel
  • Hotel and corporate marketing and promotional programmes
  • Corporate clients and clients generating high business volume
  • Union agreements 

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