Restaurant Manager jobs in Penang

Your Day-to-Day

People

• Works with Human Resource Manager to ensure the departmental performance of staff is productive
• Ensures compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues.
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Adhere to hotel disciplinary procedures during major/minor act of misconduct.
• Works with Superior on manpower planning and management needs

Financial

• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Actively pursue cost saving measures
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
Stock control

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
• Share recommendations and guest comments to Chef and Food and Beverage Assistant Director to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Analyze food and beverage statistics through point-of-sale system

Responsible Business

• Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Accountability

• Number of employees supervised – Direct - Food and Beverage Supervisors / Food and Beverage Attendants
• Annual Operating Profit/Payroll Budget – Restaurant Revenue Target
• Key Metrics – Restaurant Revenue Target
Employee Satisfaction Survey

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