As a Restaurant Manager , you will work closely with the Food and Beverage Management team to support multiple outlets, ensuring day to day operations and service standards are set to reach its full potential.
Duties and Responsibilities
· Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions.
· Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
· In partnership with the catering office, identify additional sales opportunities to enhance revenue.
· Drive promotions that deliver great dining experiences for guests at a good value.
· Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members.
· Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
· Educate and train all team members in compliance with federal, state and local laws and safety
· Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
