Job Description

【Job Purpose】- Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. - Ensure excellent customer service.【Task Allocation】25% - Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. - Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. - Schedule and direct staff in their work assignments. 25% - Interact positively with customers promoting hotel facilities and services. - Resolve problems to the satisfaction of involved parties. - Answer telephones in a clear voice, coordinate and document reservations. - Organize special events in the restaurant such as receptions. - Maintain communication with all departments to ensure customer service needs are met. 20% - Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. - Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. - Give guidance toward improvement and make necessary adjustments for consistency. 15% - Maintain profitability of outlet to support overall hotel operation. - Control payroll and equipment costs (minimizing loss and misuse). - Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. - Evaluate cost effectiveness of all aspects of operation. - Develop and implement cost saving and profit enhancing measures. 15% - Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.