Restaurant Manager
Job Description
Job Responsibilities
Responsibilities
Managerial
. Plan, Forecast and Budget the revenues and cost for the outlet.
. Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.
. Facilitate learning and development for all the team members of the outlet
. Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
. Performance Appraisal/ Management of the staff in the department.
Operational
. Ensure the smooth day-to-day functioning of the outlet.
. Conduct daily briefing of the staff, and supervise the following
o Restaurant set up & mis-en-place
o Reservations
o Restaurant inventory (supplies, perishables, liquor etc)
. Implement an effective system of recording guest history, preferences and other guest related data.
. Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.
. Maintain constant guest contact, build relationships, solicit feedback and monitor the GSTS for the restaurant.
. Work with the F & B Manager & the Chef on Menu planning and pricing.
. Plan and organize various food festivals, restaurant promotions or special occasions.
. Monitor the daily number of covers and the average check of the restaurant.
. Manage the beverage costs (alcoholic and non alcoholic) as per the budgeted limit.
. Review the profit and loss statement of the outlet and draw up action plans.
. Prepare monthly reports on the performance of the outlet
. Ensure that all the operational standards set for all the equipments & processes are followed.
. Manage staff performance, identify their training needs and address their grievances and counseling issues.
. Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
. Ensure that the outlet procures the best quality raw material and cost effective equipment.
. Liaise with companies for sponsorships and with the government agencies for licenses and permissions.
. Any other responsibilities assign to you from time to time
Responsibilities
Managerial
. Plan, Forecast and Budget the revenues and cost for the outlet.
. Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.
. Facilitate learning and development for all the team members of the outlet
. Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
. Performance Appraisal/ Management of the staff in the department.
Operational
. Ensure the smooth day-to-day functioning of the outlet.
. Conduct daily briefing of the staff, and supervise the following
o Restaurant set up & mis-en-place
o Reservations
o Restaurant inventory (supplies, perishables, liquor etc)
. Implement an effective system of recording guest history, preferences and other guest related data.
. Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.
. Maintain constant guest contact, build relationships, solicit feedback and monitor the GSTS for the restaurant.
. Work with the F & B Manager & the Chef on Menu planning and pricing.
. Plan and organize various food festivals, restaurant promotions or special occasions.
. Monitor the daily number of covers and the average check of the restaurant.
. Manage the beverage costs (alcoholic and non alcoholic) as per the budgeted limit.
. Review the profit and loss statement of the outlet and draw up action plans.
. Prepare monthly reports on the performance of the outlet
. Ensure that all the operational standards set for all the equipments & processes are followed.
. Manage staff performance, identify their training needs and address their grievances and counseling issues.
. Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
. Ensure that the outlet procures the best quality raw material and cost effective equipment.
. Liaise with companies for sponsorships and with the government agencies for licenses and permissions.
. Any other responsibilities assign to you from time to time
JOB TYPE
Industry
Function
Skills
staff performance
food festivals
training needs
beverage costs
local trends
raw material quality
profit and loss statement
sponsorships
About
Job Source:
www.tata.com
The Tata Group is an Indian multinational conglomerate headquartered in Mumbai.Established in 1868, it is India's largest conglomerate, with products and services in over 150 countries, and operations in 100 countries across six continents. Acknowledged as the founder of the Tata Group, Jamsetji Tata is sometimes referred to as the "father of Indian industry"