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Asian Restaurant Manager

4 weeks ago

القاهرة, Egypt InterContinental Full time

**JOB OVERVIEW**

Under the direction of the EAM i/c F&B and the Food and Beverage Manager, and within the limits of established InterContinental Hotels Group Policies and Procedures, overseeing and directing restaurant operation and administration.

At **InterContinental Hotels **we want our guests to feel special, cosmopolitan and In the Know

which means we need you to:

- Be charming by being approachable, having confidence and showing respect.
- Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking

ownership of getting things done.
- Make it memorable by being knowledgeable, sharing stories and showing your style to create moments

that make people feel special.

**DUTIES AND RESPONSIBILITIES**

**FINANCIAL RETURNS**:

- Ensures that the monthly forecast of food and beverage revenue, cost and expense figures are achieved.
- Strictly adhere to the established operating budget and ensure that all costs are controlled.
- Manages the outlet as a separate profit centre, assuming responsibility for all revenues and expenses.
- Ensures table reservations are taken properly to maximize the restaurant turnover.
- Plans and organizes festive and seasonal food/beverage promotions within the outlet.
- Develops and implements Promotions Calendar for F&B products in restaurant
- Up-sells property facilities
- Actively pursues cost-saving measures
- Liaises with the Sales Manager during the tender process to obtain new accounts; Food and Beverage specific
- Analyses food and beverage statistics through the point-of-sale system
- Participates in the formulation of the Annual Marketing Plan, to establish a list of marketing activities in line with the compilation of the Annual Business Plan
- To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures.
- Training staff to correctly carry chinaware and glassware, and control breakage.
- Assigned people in charge of FF&E, OS&E, inventory, and reduce loss.

**PEOPLE**:

- 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 team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained and has the tools and equipment to carry out job duties.
- Ensure staff is properly trained on systems, security and cash handling procedures, and service and quality standards.
- Identifies training needs and plans training programs for the associates.
- Conducts training for the associates following the Annual Training Plan so that associates have the necessary skills to perform their duties.
- Liaises and inform the Food and Beverage Department and Human Resources Department of all training session.
- Develops departmental trainers and assign training responsibilities.
- Assists in the training of the associates ensuring that they have the necessary skill to perform their duties with maximum efficiency.
- Conducts associates’ yearly performance appraisals.
- Assists in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.

**GUEST EXPERIENCE**:

- Effectively manage the restaurant by ensuring the following:

- Oversee the Implementation of standards as detailed in the departmental standards and procedures manual.
- Adhere to opening and closing procedures.
- Adhere to bill-paying procedures.
- Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
- Personally meet and farewell a minimum of 80% of your customers.
- Encourage and motivate staff to provide optimum service during all shifts.
- Ensures that the outlet is managed efficiently according to the established concept statements.
- Ensures that SPPS and Basic standards are adhered to, to achieve the level of service established in the Departmental Operation.
- Assigns responsibilities to subordinates and to check their performance periodically.
- Ensures that guest history data are kept up‑to‑date.
- Takes a hands-on approach in the operation of his/her outlet.
- Establishes and strictly adheres to the par stocks for all operating equipment and supplies and ensures that the outlet is adequately equipped.
- Conducts monthly inventory checks on all equipment and supplies.
- Controls the requisitioning, storage and careful use of all operating equipment and supplies.
- Conducts daily roll calls to associates on preparation, service and menu.
- Liaises with the Kitchen and other supporting departments on daily operation and quality.
- Handles all guest complaints, requests and inquiries on food, beverage and service.
- Establishes a rapport wit