Restaurant Manager

Job Summary

The Outlet Manager is responsible for the operation, management and overall performance of the Food and Beverage Operation in their assigned Outlet.As such they will be directly involved in the day to day running of the assigned area in connection with staffing, customer services and product quality.Delegation of duties and responsibilities to the assistant managers is necessary to ensure the proper functioning of all phases of F&B service in the areas under their control.They are to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.It should be noted that an Outlet Manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.

Responsibilities

• Supervise day-to-day activities and assist in the food and beverage outlets
• Create innovative programs and promotions that drive revenue through increased guest patronage
• Aid in all financial budgeting operations to maximize profitability

Qualifications

• At least 1-2 years&apos of full-service restaurant management
• Flexibility in working hours and a willingness to cover shifts as needed
• Ability to multi-task, organize, and prioritize work