Restaurant Manager

    Ditayangkan 15/November/2016


    • Understands the general aspects of hotel/resort’s Restaurant management, from production, quality dining services, marketing, training, sales to effective operation analysis.
    • Able to plan, coordinate, direct and control the service quality and sales achievement of the restaurant.
    • Able to provide alternative advices and solution store and restaurant matters
    • Able to prepare and verify all related restaurant’s administration.
    • Able to provide supervision and assistances to maintain the quality standard of safety, hygiene, sanitation, food & beverage presentation and services
    • Communicates in good English
    • Mature, firm, friendly, shows leadership
    • Ready to work in Magelang
    • To ensure profitability of the whole operation of the outlet.
    • To ensure training and development of his staff.
    • To ensure satisfaction of customers.
    • To market the outlet.
    • Responsible forthe accuracy of the daily cash report.
    • Reception and greeting of the customers.
    • Public relation activities to assure guest satisfaction.
    • Planning of weekly Duty Rooster.
    • Planning of yearly vacation.
    • Distribution of the daily task by employees.
    • Pre-opening and closing inspection of the restaurant
      • cleanliness
      • out of order item
      • misc en place
    • Daily Inventoryof F.F.E.and Small Operating Equipment.
    • Daily meeting with Executive Chef concerning daily special to be sold.
    • Pre-service briefing before lunch and dinner with inspection of members of the Service Team (Uniform,shoes,hair cut,etc. )and communication of the latest management instruction.
    • During the service ensure the satisfaction of guest.
    • Establish the regular client scardex and follow up by visits, telephone calls or invitation (with prior approval of management).
    • Keep up to date the logbook with budget information, actual result, daily comments on the operation and personal suggestion for improvements.
    • Supervise that guest check are properly handled in his area any errors on the bills are the responsibility of the service staff and not the cashiers.
    • Evaluate periodically his staff (with special forms).
    • Suggest promotion, demotion, transfers of his staff to Food and Beverage Manager.
    • Attend weekly Food and Beverage Meeting.
    • Responsible toward management for the establishing of training programs and its supervisions and follow-up.
    • Responsible for the enforcement of House Policies
    • Responsible for fair andequal treatmentsof allhis staff to avoid miscontentment.
    • To plan all the stocks necessary for the minibar.
    • To administrate mon a day today basis all the transactions of the Room Service.
    • Take personal care of the House and check that everything is fine with their stay (V.I.P.setup,etc).
    • Take personal care of long staying guests and periodically call on them specially those with small children.

    Tutup pada 08/December/2016

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