Restaurant & Bar Manager

Plan for outlet budget and review forecast on revenue and expenditure on monthly basic

Analyze and submit month-end reports and identify deviation from business plan goals

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet

Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager 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

Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service

Handle guests’ complaints and comments tactfully and efficiently

Handle all administration work pertaining to cashier/bar operation requirement and company’s policies

Maintain department communication logbook and updated notice board

Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests

Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations

Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features

Ensure that health, safety and security procedures are in place in the outlet