DUTIES AND RESPONSIBILITIES OF FOOD AND BEVERAGE SERVICE staff

RESTAURANT MANAGER:

POSITION: MANAGER

REPORTS TO:  1. GENERAL MANAGER

                             2. FOOD & BEVERAGE MANAGER

JOB SUMMARY: To attain the required profit margin for the assigned outlet and to look after the smooth running of outlet operations while maintaining the reputation.

1. Budgeting for a financial year.
2. Leading the restaurant service team, motivating them & getting best out of them.
3. Check mis-en-scene and mis-en-place done by the team.
4. Control expenses of the restaurant.
5. Develop innovative ways to create sales of the restaurant by up-selling menu items,suggestive selling, food promotion merchandising etc.
6. Meet and greet guests and develop a personal repo to ensure continued patronage.
7. Schedule staff rotations and duties and organise extra hands when required.
8. Ensure the safety and hygiene of the restaurant.
9. Maintain discipline and conduct staff appraisals
10. Coordinate with the chef for menu offers and operational coordination.
11. Coordinate with other departments for the smooth supply of operational supplies.
12. Responsible for proper billing and cash recovery for services rendered.
13. Resolve guest and staff complaints and grievances
14. Represent the restaurant in Food and Beverage meetings.
15. Conduct periodic competition analysis