Restaurant Manager - Masala Library

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Job Description

Scope and Objectives

Position is responsible to oversee the entire operation and financial aspects of the outlet. You have to ensure the implementation and consistency of the company standards and support the Director of Food and Beverage or F&B EAM in driving forward the outlet ambition of the management and ownership

Key Deliverables and Responsibilities

• Ensure correct grooming standards are followed at all times
• Responsible for the smooth operation of the outlet
• Follow up on all financials, LQA, Forbes and TrustYou targets and cascade it down to the team
• Is aware of the daily, monthly and yearly financial targets
• Actively contributes towards the achievement of financial targets
• All issues and negative guest feedback need to be properly reported on Glitch system
• Following up on opening and closing checklists
• Maintains the HACCP & FIFO standards as required by the regional governing body
• Handle financial procedures according to guidelines set by the finance department
• Responsible for linking all facets of service, cuisine and entertainment
• Assume the responsibility of daily operations
• Handles security incidents, guest complaints with confidence and in a professional manner and report it in timely manner to the Director of Food and Beverage, F&B EAM
• Conducts daily briefings for all staff prior to commencement of each shift
• Ensure all appropriate equipment is on hand for each service period
• In charge of training, grooming and selection of casual labour (if needed)
• Should be creative, confident and prepared to think outside of the box
• Following the personal development plan set by the corporate office
• Following team’s personal development and assign KPI’s in accordance with Hotel/Departmental goals
• Ensure the operational inventory is always accounted for and in immaculate condition
• Ensure the outlet maintenance is ensured at all time
• Create opportunities for upselling products, establish sales goals and selling strategies
• Develop the restaurant team to strive for excellence
• Creates an efficient rostering system
• Inspires heartists to create a flow of new and ‘improved’ ideas
• Follow Hotel Evacuation Policy in case of an Emergency
• Ensure awareness and delivers the optimum levels of service and guest satisfaction
• Establish and maintain effective communication across all divisions
• Lead by example through a passionate, hands on approach
• Assist with collecting information for the monthly P&L review
• Planning and coordinate menus with the outlet Chef
• Ensure team’s food and beverage knowledge at all time
• Carry out other duties as and when requested by the Director of Food and Beverage, F&B EAM
• Organising marketing activities and promotional events in cooperation with the marketing department and F&B Office
• Preparing reports at the end of the operations including guest’s comments, sales report, general feedbacks
• Responsible of the team recruitment in cooperation with the T&C department
• Develop a strategy of handling special guest’s re quests and VIPs (including but not limited to the Royal Family)