Restaurant Manager

3 days ago

Hurghada, Red Sea, Egypt Orascom Hotels Management Full time 25,000 - 50,000 per year

MAIN DUTIES

  1. To maintain on day-to-day basis the standards and policies of the hotel
  2. Controls and analyses permanently: quality levels of service, Guest satisfaction, cleanliness
  3. Makes sure offers and calculations are done properly, and billing is done accordingly
  4. Checks work schedules for the Restaurants and secures staff is planed to the requirements of the operation.
  5. Prepares monthly vacation balance forecast according to the volume of business
  6. Makes sure discounts and complimentary are administered and approved according to the internal policy
  7. Supervise point of sale terminal operations in the outlets Maintain appearance standards up to established criteria.
  8. Controls and analyses on ongoing basis quality levels of service
  9. Is in contact with guests to ensures guest satisfaction in terms of quality and service, reports any complaints to the Acting F&B Manager
  10. Controls operating cost
  11. Assists in preparation VIP events
  12. Checks food coming from the kitchen
  13. Greets guests upon arrival to the restaurant
  14. Assists guests with leaving restaurant
  15. Checks buffet set up
  16. Checks table settings
  17. Supervises coordination between service and kitchen
  18. Keeps record of restaurants occupancy
  19. Prepares all reports requested by F&B office
  20. Conducts monthly self audit in the restaurant
  21. Prepares monthly critiques report for the outlet
  22. Maintains a high standard of cleanliness and hygiene in the outlet including floors, walls, tables, chairs, décor, condiment containers, menu cards
  23. Ensures all staff is thoroughly familiar with hotel's emergency procedures and, in a state of preparedness for any emergency, which may occur
  24. Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the outlets in conjunction with F&B Manager, Personnel & Training Manager.
  25. He/she is familiar with all related company documentation and especially with the relevant Operation Standards Manual for his/her field of responsibility
  26. Ensures that employees under his supervision:
  27. Provide guests with professional service, courteous and efficient
  28. Respond to guest requests promptly
  29. Are well groomed, uniform neat and tidy
  30. Knowledgeable about hotel services, facilities and local area
  31. Acknowledge guest promptly and courteously upon arrival at the restaurant
  32. Make sure that tables and chairs are cleaned and fully set before a guest is seated at the table
  33. Seat guest promptly with an offer of smoking or non-smoking preference
  34. Acknowledge guest promptly after being seated
  35. Offer guest appropriate beverage upon seating
  36. Offer guest highchairs or booster when applicable
  37. Provide guest with prompt meal service
  38. Serve and bus food and beverages using tray service
  39. Ask guest if everything is satisfactory and anything else is needed (at appropriate point after the entrée was served and before the entrée is finished)
  40. Present check promptly and completed and ready for payment before presentation
  41. Clean tables promptly, set and reset
  42. Do not gather at guests' tables or cashier stand
  43. Attends F&B meetings and briefings
  44. Ensures that a daily briefing is held in the outlet, informs about daily specials, promotions and buffet items
  45. Other duties as assigned
  46. Comply to all work-related instructions as it may arise.

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