Position Restaurant Manager
Department Food & Beverage
Responsible for Head Waiters, Waitress, Stewards & House keepers
Report to General Managers
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the General Manager provide the highest food
quality consistent with cost control and profitability margins of the
restaurant’s kitchen to maximize guest satisfaction and food profitability
by managing the food production in the kitchen. All work is carried out in
line with the restaurant’s guidelines, the departmental business plans and
service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
-Strategy:
-Audits food & beverage services and quality on a regular basis and
develops and implements strategies to improve results.
-Plans and co-ordinates in-house activities and package plans with other
section Management (sales, reservations,).
-Monitors present and future trends, practices and systems in the food &
beverage industry to ensure that the restaurant’s food & beverage
operations are competitive in the market place.
-Selects and develops strategies to improve guest service and efficiency.
-Quality control:
-Conducts weekly inspections of the food & beverage regions to ensure the
properties are kept in the best condition, and recommends preventive
maintenance to the General Manager where needed.
-Assures proper safety, hygiene, and sanitation practices are followed.
-Ensures that the highest standards of personal hygiene, dress, uniform,
appearance, body language and conduct of restaurant employees is maintained
by all employees in the department
-Operations:
-Manage activities in the restaurant stewarding and management of staff.
-With Executive Chef, maintains an updated recipe file for all food and
beverage items to include: sales history, sales mix, actual costs,
potential costs, par stocks, production time.
-Monitors and facilitates communication between kitchen production and
service staff.
-Monitors and makes sure the food & beverage departments follow all
applicable laws.
-Utilizes leadership skills and motivation to maximize employee
productivity and satisfaction.
-Ensures that emergency procedures are practiced and enforced to provide
for the security and safety of guests and employees.
-HR
-Collaborates with HR to screen, interview and select potential Supervisors
for department.
-Identifies training needs, and makes sure staff receives training,
including skills training to provide consistent, reliable service.
-Conducts and guides supervisors, and defines and implements incentives and
basic staff management activities such as: Performance appraisals,
Coaching, Counseling, Discipline and grievance, Employee relations, Wage
and salary administration, Compensation and benefits, Succession planning.
-Miscellaneous
-Attends meetings and training required by the General Manager.
-Ensures guest satisfaction by attending to their requests and inquires
courteously and efficiently.
-Accepts flexible work schedule necessary for uninterrupted service to
restaurant guests and the restaurant’s stakeholders.
Candidate must be available Immediately. You must be able to communicate
excellently in English language orally and written,If you are interested in
this role please contact Emmanuel hr urgently
APPLICATION INSTRUCTIONS:
Please send us the following;
COVER LETTER WITH CV / RESUME,COPY OF CERTIFICATES AND TESTIMONIALS .
HAND DELIVERED OR E MAIL IT via hr@alcovetz.com
OR,
HUMAN RESOURCES MANAGER,
ALCOVE HOLDINGS LIMITED
P.O.B.BOX 4073,
DAR ES SALAAM.
TANZANIA