Roles & responsibilities
1. Perform all tasks in the Restaurants.
2. Establish and follow up on service procedures.
3. Supervise the consistency of quality and efficiency of food and service.
4. Monitor all amenities so they are delivered on time is properly maintained.
5. Establish and maintain par stocks of all supplies.
6. Ensure the cleanliness of Restaurants and guest dining area by enforcing clean-up schedules.
7. Prepare weekly, monthly and yearly goals and budgets.
8. Prepare staff schedules according to forecasts, daily and weekly payroll reports and scheduled
functions.
9. Maintain a continuous training program with entire service staff.
10. Communicate with all other Department Heads to coordinate efforts in matters of mutual interest.
11. Complete all performance evaluations and follow-up on a timely basis.
12. Hire, train, supervises and discipline all Restaurant employees.
13. Utilize all computer systems relevant to the department.
14. Hold regular staff meetings to keep employees informed of Restaurant policies and changes as well as
ways to increase sales and service.
15. Maintain a daily report with important information to be passed onto management.
16. Ensure all equipment is kept in perfect working condition and reports any deficiencies to the proper
department.
17. Establish an effective and efficient method for setting orders properly.
18. Train the front servers in proper selling techniques.
19. Confer with the Operation Manager on a regular basis.
20. Respond properly in any Restaurant emergency of safety situation.
Requirements
Qualification : Business Administration / hotel management or similar major - Bachelor degree or Diploma.
Experience in the same position not less than 2 years in 5 hotels or restaurants .
Fluent in English Language .
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