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Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
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Ensure that the place of work and surrounding area is kept clean and organised at all times.
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Execute and demand the team to execute the highest level of service and set-up standards at all times.
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Be knowledgeable of all services and products offered by the hotel.
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Understand thoroughly the concept of the outlet and train all employees of the outlet in regard to the concept.
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Set an example in terms of service, products and guidance of the team that reflects the concept.
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Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
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Organize tastings of daily dishes and new menus.
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Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
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Perform up selling for all items offered by the department assigned as well as offering alternatives.
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Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
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Produce reports and analysis of the outlet and present report in the monthly performance meeting.
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Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
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Assist in preparation of the outlet’s budget.
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Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
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Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
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Identify errors and correct them as required during set-up, service and breakdown of operations.
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Implement a flexible work schedule based on business patterns.
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Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.
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Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
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Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
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Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
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Manage daily or weekly meetings with the kitchen team and foster team work to constantly develop the restaurant / outlet for more success.
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Attend all required trainings as described by the department.
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Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
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Report incidents that require disciplinary actions immediately to the Head of Department.
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Constantly improve the product quality by sourcing the best available products.
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Support activities and cooperation with the suppliers.
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Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
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Organize all required outlet specific trainings as described by the department.
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Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
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Respond to any changes in the department as dictated by the hotel management.
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Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Restaurant Manager ensuring that the follow up is performed with the guest.
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Ensure that the opening and closing procedures established for the outlet are followed.
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Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.