Restaurant Manager (Hotel Bar)

JOB SUMMARY
Assist the Director of Food and Beverage and Director of Restaurants in the daily operation of the abovementioned department, ensuring that the hotel’s policies and procedure and F&B SOP/LSOP are being adhere while maintaining a high degree of associate satisfaction. As well as maintaining department revenue in line with budget or forecast.

JOB DUTIES AND RESPONSIBILITIES
- To be able to process a good knowledge of the menu, equipment and his own department.
- To be able to analyse monthly sales, profit & loss statements and forecast. To be responsible for control of departments’ controllables in relation to sales revenue.
- To be able to conduct interviews & recruitment campaign, give recommendation for development of staffs and conduct performance appraisal (including hiring and termination).
- To submit on a weekly and timely basis to the Director of F&B the following:
· Sales Forecast
· Forecasted Budget Progress Report
· Actual Budget Progress Report (Last week’s)
- To be aware of all Marriott Guest Incentive Programme and correct accounting Procedures pertaining to them.
- To be responsible for asset management, enforce and uphold high standards in Discipline.
- Supervise and make sure daily perpetual beverage inventory is accountable.
- To be responsible & ensure compliance of all accounting & billing procedures in the outlet & handling of cash & guest check handling are according to LSOP.
- To be fully responsible for outlet’s requisitions and C-7s.
- To ensure efficient management and supervisory scheduling.
- To accurately forecast staffing according to business demands.
- To supervise the time sheets & schedules, to complete the wage progress report (Kronos) on a daily basis and critique discrepancies.
- To develop staff & supervisor training plans on a quarterly basis in conjunction with personnel. To follow up and be alerted to our aggressive hospitality program.
- To train, supervise, coach and counsel all associates; especially: wine basic training, basic spirits knowledge, cocktails mixology, guest engagement, how to do upselling.
- To represent the outlets for all day-to-day operational needs.
- To enforce operating standard / use records. To change, update and improve on a regular basis.
- To develop & follow up on plans and actions of all areas on a quarterly basis.
- To be responsible for maintaining safety and promote accident prevention. To also be aware of the effects of accident cost on profits.
- To be responsible of maintaining sanitation and housekeeping; to insure cleaning routines are adhered and standard are at it’s best and in compliance with the 39 point checklist.
- To be responsible for the execution of all associate reviews & appraisals in a professional & timely manner.
- Responsible for Conception of 15 minutes Training Schedule and proper execution of training on a daily basis.
- Responsible for Staff development through proper training programmes and periodic review of performance.
- Maintain all S.O.P. and L.S.O.P.
- To conduct a pro-active preventive maintenance inspection (Outlet Inspection) on a monthly basis.
- Promote inter-departmental relations through candid communications channels.
- To practice “OPEN DOOR” policy to all associates.
To be aware of competitors in the market and complete a competition analysis on a quarterly basis.
- To respond to guest enquiries or concerns within 24 hours in what is deemed the most appropriate medium e.g. telephone calls, letter etc.
- Attend and chair all the management and associates meeting.
- To use Total Quality Management as a way of improving standards and service for our guests and internal customers.
- To LEAD BY EXAMPLE and to have a “hands on” approach to motivate our associates to excel.
- Comply with any reasonable requests given by an Executive Committee Member.
- Enforce Marriott’s Principal of Hospitality at all times.
- Don’t expect-inspect.
- Be a positive and approachable Team player and have always “CAN DO ATTITUDE”.
- Cash/Bank Handling
· Process all payment methods in accordance with Accounting procedures and policies.
· Follow property control audit standards and cash handling procedures (e.g., blind drops).
· Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
· Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
· Transport bank to/from assigned workstation, following security procedures.
· Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
- To ensure and follow established procedures and compliance as per LSOP guidelines.
- Any other duties as may be assigned from time to time.

JOB REQUIREMENTS
- Minimum in Diploma of Hotel Management or Hotel Services
- At least 5 years of F&B Supervisory level
- Process great leadership skills & communication skills
- Able to adapt into a fast-paced environment
- Knowledgeable in handling budget & cost control
- Able to start work within short notice period