Job Description

PRIMARY RESPONSIBILTIES:

• Plan, Forecast and Budget the revenues and cost for the outlet
• Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.
• Facilitate learning and development for all the team members of the outlet
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Performance Appraisal/Management of the staff in the department standards
• Ensure the smooth day-to-day functioning of the outlet
• Conduct daily briefing of the staff, and supervise the following:
• Restaurant set up & mis-en-place reservations
• Restaurant inventory (supplies, perishables, liquor etc)
• Implement an effective system of recording guest history, preferexe2x80xa6
• Manage staff performance, identify their training needs and address their grievances and counselling issues. Stay informed about local, national and international best practices/trends in food service, interior design,technology and entertainment in F & B
• Ensure that the outlet procures the best quality raw material and cost effective equipment.

Requirements

• Thorough knowledge of different cuisines, service styles, standards and restaurant concepts
• Working knowledge of MS Office and any other property/ point of sale systems
• Budgeting and forecasting techniques
• Menu Pricing, Planning & Designing
• Good command in both spoken and written English.
• Should have pleasing personality.
• Excellent guest service skill.

QUALIFICATION REQUIRED
Diploma/degree
EXPERIENCE:
5-6 years Experience