PULLMAN
9 months ago
Restaurant Manager
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Company information
- Company
- PULLMAN
- Location
- Singapore Singapore
- Posted
- 9 months ago
Job description
Job Description
- Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
- Have a “hands on” approach leading as an example for his team striving for the optimum guests satisfaction at all times and building relevant contacts in the market (guests and industry players).
- Develop and train team members to create a dynamic and performant environment whilst achieving the team member’s satisfaction goals.
- Plan for outlet budget and review forecast on revenue and expenditure on monthly basis.
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to management upon completion of promotion.
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
- Constantly find ways to further increase revenues without compromising on brand standards.
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
- Plan weekly schedule planning and daily team floor plan .
- Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
- Ensure compliance with health, safety, food handling, and hygiene standards.
- Handle guests' feedback promptly.
- Build a good relationship with guests or regular guests. Try to remember individual guest’s names and their preferences to extend a personalized service.
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
- Ensures proper care, security and maintenance of hotel equipment.
- Supervises the storage and operational area, ensuring that the outlet(s) are clean and tidy at all times.
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations (HACCP)
- Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.
- Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
- Be fully conversant with hotel fire & life safety/emergency procedures.
- Attend all briefings, meetings and trainings as assigned by management.
- Perform proper handover and communication to the next shift
- Perform other duties as directed by the management.
Required skills
- marketing
- promotion
- communication
- training
- maintenance
- kitchen
- hygiene
- safety
- management
- operations
- cleanliness
- food
- haccp
- team
- standards
- feedback
- health
- professionalism
- equipment
- budget
- beverage
- revenue
- satisfaction
- guests
- productivity
- meetings
- profit
- costs
- grooming
- supply
- emergency
- fire
- labour
- programs
- attitude
- life safety
- expenditure
- enhancement
- up selling
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