Restaurant Manager


    • 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.

    Anda perlu masuk untuk melamar pekerjaan ini

    Lowongan pekerjaan ini kemungkinan telah berakhir.

    Melamar ke Pekerjaan