Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times as well as overall grooming standards
Promotes a friendly and courteous attitude towards all clients, guests and staff
Interacts and builds relationships with the restaurant clientele.
Ensures food meets corporate specifications on presentation and recipe.
Conducts line checks prior to and during shift.
Ensures food is served on a timely as franchise/ restaurant requirements.
Ensures all stations are properly stocked throughout the shift.
Ensures guests are acknowledged upon arrival and departure and that staff adheres to their department service durations i.e. i.e. bartender acknowledges guest within one minute, etc.
Maintains an accurate shift handover report with guests ?positive and negative comments.
Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
Participates in service as necessary in accordance with the requirements and practices of the restaurant.
Participates in decoration and preparing the restaurant for promotions and special events.
Actively participates in order taking, sales efforts, service and guest relations.
Monitors and controls all operating equipment for the restaurant.
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature
Handles all complaints efficiently as per set Company standards
Participates in functions and activities with other outlets when required
Implements and reinforces the Company and divisional regulations, policies and procedures including but not limited to:
a)In house rules and regulations
b)Health and safety
c)Grooming/Uniform standards
d)Quality
e)Service
f)Hygiene and cleanliness (Cleaning check list)
g)Closing and opening check lists
Controls and analyzes, on an on-going basis, the level of the following:
a)Sales
b)Costs
c)Quality level and presentation of food and beverage products
d) Service standards
e)Level of sanitation and hygiene in the cleaning of facilities and equipment
f)Quality of entertainment
g)Guest satisfaction
h)Marketing
Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
Monitors and controls all operating equipment for the restaurant.
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
Performs related duties and special projects as assigned.
Prepares and signs the daily material orders.
Reinforces the careful handling of all restaurant material.
Controls all restaurant material and eliminates chipped, broken or cracked dishes.
Undertakes the end-of-month or end-of-year inventory of the restaurant
Establishes and maintains effective employee and inter-departmental working relationships.
Conducts such functions as performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
Sets training plans as well as on the job training in accordance with the restaurant guidelines.
Prepares daily and weekly service training classes on promotion, specialties and other menu changes
Creates individual training programs for new joiners and different FOH classifications
Informs his employees continuously on all promotion, specialties and other sales activities.
Conducts daily briefings and participates in other meetings as required
Undertakes annual appraisal with his direct staff
Ensure adequate onboarding process and introduction of new employees in cooperation with HR
Ensures that all employees are trained on key SOP, guidelines and service standards within 2 months of commencing their employment
Organizes replacements for absence in case of vacation, holidays, (holiday schedule for one year), illness and off-days.
Organizes all holidays and vacation schedules till the end of January of each year, ensuring leave nullification by next oncoming March
Reviews and updates SOP standards on a regular basis with Brand Manager
Coordinates an annual training plan in coordination with HR to reinforce 1 core, functional training aspect per employee
Retains and records training classes undertaken and submits to HO L&D for follow up
Participates in engagement committee to devise yearly initiatives (Townhalls, employee of the month nominations, etc.)
Adheres to annual performance management process, undertakes annual appraisal, mid-year reviews and objective process for all employees
Undertakes monthly meetings as per business requirements
Fosters/ develops his/her successor, handover of department in case of incumbent?s absence
Contributes ideas and suggestions to ensure a continuous improvement of the entire operation.
Controls and countersigns all mistakes occurring within the ordering-system.
Seeks opportunities to increase sales and overall restaurant performance through upselling.
Seeks to achieve the yearly budgets and goals set by the management.
Continuously compares budgeted sales figures with actual figures and discusses the results with the Restaurant Manager and if necessary with his entire team.
Manages appropriate inventory and cost of goods control completing daily / weekly / monthly sales reports.
Ensures cash handling and till point procedure is handled with accuracy and as per company policy.
Oversees accurate checkouts, banking procedures, inventory and reporting.
Ensures that all damaged furniture and machines are repaired with a supportive maintenance request.
Controls and reports all defective lighting, fixtures and other electrical matters.
Is familiarized with all emergency procedures and assure that all of his employees are informed of the pertinent emergency procedures.
