Effectively manage the restaurant by ensuring the following:

• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Adhere to bill paying procedures 
• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc
• Personally meet and farewell a minimum of 80% of your customers
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments with Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant 
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost 
• Forecasting 
• Stock control
• Analyze food and beverage statistics through point of sale system

Human Resource Responsibilities:

Work with Manager and Human Resource Manager to ensure the departmental performance of staff is productive. 

Duties include:

• Assists in planning for future staffing needs 
• Assists in recruiting in line with company guidelines 
• Prepares detailed induction program for new staff
• Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Ensures training needs analysis of Food and Beverage staff is carried out and training programmes are designed and implemented to meet needs
• Provides input for probation and formal performance appraisal discussions in line with company guidelines
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Regularly communicates with staff and maintains good relations

Financial Responsibilities

• Work with superior in the preparation and management of the department’s. budget. 

Duties include:

• Provide input for Restaurant strategy and input for budget process
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
• Occupational Health and Safety Responsibilities
• Demonstrate Awareness of O&S policies and procedures and ensure all procedures are conducted safely and within O&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with restaurant requirements.

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