Manager, Restaurant

Requirements

• Experience in a management role, preferably in a five star Hotel/F&B organization with exposure to high volume beverage sales
• Hotel F & B management and fine-dining restaurant experience would be an advantage
• Education
• Degree holder in Hotel and Restaurant Management or equivalent professional training
• Skills / Competencies
• Experience in the process of creating and implementing new beverage concepts in a hotel/resort environment
• Profound knowledge of beverages and wines, including high end wines
• Internationally recognized professional qualifications on wines would be an advantage
• Knowledge of food safety regulations and practices, such as HACCP
• Proven leadership skills, teambuilding and developing star performers
• Good command in spoken and written English, Cantonese and Mandarin preferred.
• Advantageous Skills
• Excellent interpersonal / presentation skills are preferred

Benefits

Additional Information

REQ14098 Manager, Restaurant (Open) POSITION SUMMARY: The Manager, Restaurant is responsible for delivering on the Company vision, standards and objectives through a strategic approach to managing a Restaurant / Bar operation that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best practices. PRIMARY RESPONSIBILITIES: 1. Operations Gather/evaluate information on quality and quantity of the business operation Identify action steps necessary to ensure high levels of productivity Maximise equipment/resource capacity Attempt to exceed quantity and quality goals Adopt a marketing approach to build a successful operation in a competitive environment Identify opportunities for advanced technology applications (training, systems, practices etc.) Ensure adequate staffing levels are maintained by following accurate time and rostering procedures, and that staff are allocated to areas by job classification and skill. Maintain annual leave accruals at an acceptable level. Ensure financial reports, incident reports, accident/injury reports, and all timekeeping documents are completed and forwarded in an appropriate and timely manner. 2. People management Achieve productivity by maximizing the use of team synergies Show concern for dignity, self-esteem, welfare and contributions of all employees, while demanding performance Tap into others' skills, experience, knowledge and creativity Develop teams to have the skills to be empowered to influence and be involved in issues that affect their work; promote an environment, systems and practices that enable this level of participation Coach others to allow those who are able, to take responsibility for tasks and outcomes. Work effectively with those outside of formal line authority to achieve organizational goals Establish systems that encourage clear, timely and accurate information about the organization and operations between employees at all levels to enhance decision-making processes 3. Customer Identify customer requirements and expectations Establish an environment that allows customer feedback to be disseminated to all levels of employees and incorporated into planning and operations Seek feedback/gather information on customer service performance Set and monitor goals for achieving quality in customer service Drive company initiatives on Customer Service Enhancements both internally and externally. Develop and share with all employees a vision for the enterprise Treat internal partners as customers who seek to have their needs and expectations met or exceeded Identify how performance, decisions and actions will ultimately impact on customer satisfaction Develop success through an outcome-driven focus on long term accomplishments Lead for successful change and foster innovation to enable positive consequences to changing environment KEY PERFORMANCE INDICATORS: Profitability of the Business Staff Retention and Development Customer Feedback

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