Position Overview: This leadership role is responsible for maintaining the service standards of the staff and ensuring a memorably good experience for customers. This person is responsible for operations during specific shifts, playing a hands-on role by keeping an eye on the bigger picture. He/she is usually required to complete paperwork as well. Core responsibilities include:
Ensure service standards are always maintained.
Maintain hygiene standards for all food and beverage operations.
Ensure sufficient training is provided throughout the year to maintain high service quality standards.
Ensure all food and beverage material is kept tidy and well stored.
Always maintain breakage of material to the strict minimum through associated training and proper storage.
Ensure briefings are carried out on a daily basis to keep the staff well informed at all times with new promotions, alongside any issues that need to be discussed from the previous day.
Ensure guest comments/complaints, concerning any department, are forwarded to the relevant department, so corrective action can be taken efficiently and promptly.
Ensure beverage quality standards meet or exceed guest satisfaction and reflect the theme of the restaurant.
Ensure FOH team motivation.
A restaurant log book should be completed by the Restaurant Manager and supervisor on a daily basis, containing the following details:
o Number of covers
o F&B revenue
o Total revenue
o Guest complaints during the operation
o Kitchen issues and other external and internal issues
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring a exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Fully responsible for restaurant whilst Restaurant Manager is not on duty.
Assist in ordering appropriate levels of food and supply stock based on business need while maintaining SOH and ensuring minimal loss.
Ensure Hospitality staff is properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work. Create and uphold a learning environment.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management.
Salary: INR 4,25,000 - 9,25,000 PA.
Industry: Travel / Hotels / Restaurants / Airlines / Railways
Functional Area: Hotels, Restaurants
Role Category: Food & Beverage
Role: F&B Manager
Employment Type: Full Time, Permanent
Desired Candidate Profile
Education:UG -Diploma - Any Specialization, Hotel Management, Any Graduate - Any Specialization
Doctorate - Doctorate Not Required