Restaurant Manager

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of the Food & Beverage operations, while maintaining a profitable Food & Beverage outlet and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.Oversee all aspects of the daily operation of the outlet.Supervise outlet personnel along with other managers.Respond to guest complaints in a timely manner offering solutions or clarified details and updates.Work with other Food & Beverage managers and keep them informed of issues as they arise.Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.Prepare and submit required reports in a timely manner.Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.Monitor quality of service in Food & Beverage outlets.Assist in menu planning and preparation.Ensure compliance with all local liquor laws, and health and sanitation regulations.Ensure compliance with SOP’s in all outlets.Ensure compliance with requisition procedures.Be visible on the floor and assist staff as needed during each meal period.Conduct staff performance reviews in accordance with Raffles Hotel standards.Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.Ensure the training of employees on SOP’s and technical job tasks.Be involved in and/or conduct departmental and hotel training.Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.Complete tip reporting.Ensure overall guest satisfaction.Hold outlet personnel accountable to the hotel, department and position standards. Discipline and recognize when appropriate.Assisting direct supervisor and upper management in associate reviews and internal follow up requirementsOther duties as assigned.