Restaurant Manager

GENERAL RESPONSIBILITIES:

• To maintain the standard operating procedures for the Restaurant Department.
• To be fully familiar with the company standards, ensuring all colleagues are fully trained on these required standards.
• To oversee the day-to-day operation of the restaurant including breakfast, lunch, dinner, room service and lounge areas ensuring they are adequately staffed and supervised.
• To work closely with Senior Management in achieving required targets in relation to payroll and Gross Profit percentages.
• To work closely with the Head Chef on menu planning.
• To work closely with the Head Chef on food cost percentages and quality control.
• To ensure inventory stock takes are carried out and that the restaurant is adequately stocked and secured at all times.
• To ensure an organised order of work is in place and that best possible systems are in use.
• To communicate with all other departments and to work closely with all department heads at all times.
• Ensure Supervisors in the restaurant are carrying out their jobs in an efficient and organised fashion.
• To meet, greet and seat customers in the Restaurant / Lobby, using the guest’s name.
• To update and take bookings according to the procedures in the diary.
• To answer the telephone in a professional manner.
• To supervise and give attention to customers in the lounge.
• To manage the lounge areas.
• Responsible for any food and beverage services required from the restaurant throughout the hotel as requested.
• Implementation of the standards of service SOP’s within the restaurant department.
• To ensure all cash, charge, float and till procedures are carried out in compliance with company policy, ensuring all colleagues and supervisors are trained in such and have signed of a copy of the cash handling procedures which should be returned to the HR

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