To plan, schedule and supervise service at the outlet according to the service standards. To see that service to customer is prompt and courteous and according to hotel’s policies and procedures.
To be responsible for the profitability and maximize the revenue of the restaurant operation, highlighting business trends, market trends and general information of outlet and competitors.
Handling complaints from guests in the most pleasant and efficient manner, to ensure guests satisfaction.
To ensure all employees are trained according to the established standards and conduct on the job training for all new and existing employees.
To ensure high standard of grooming of all employees.
To ensure provide information and instructions on new promotions/activities as well as feedback to employees at all times or during briefing.
To provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences to the Food & Beverage Manager and Dir of F&B Schedules of staffing guide and forecast.
Maintains all pertinent records and reports.
To achieve a high level of service quality which meets the demands and expectations of all hotel guests and internal customers.
Requisition of all items necessary for restaurant operation such as supplies, doilies, napkins, etc.
Responsible for control and cares of all linen and laundry items for restaurant.
Ensures that standards, policies, procedures and objectives set out by the Director of F&B are met.
Attends daily F&B briefing, promotion and festive meeting.
Works in harmony with other Department Heads to ensure smooth running of F&B Dept. and hotel on the whole.
Holds daily briefing sessions with staff and training sessions weekly. Submits minutes of training sessions to Director of F&B and Director of Human Resources.
Maintains a log book and submit daily.
Generates and contributes ideas for improvement of the outlet in terms of operations and sales.
It is the responsible of Assistant Restaurant Manager to carry out all the tasks outlined in standard and procedures.
It is the responsibility of Food and Beverage personnel to carry out all task as outlined in standards and procedures.
All service personnel are required to assist in other outlet when necessary.
All service personnel are committed to support the Hotel’s programme of multi-skill and pooling of staff to ensure maximum productivity.
Job Requirements
Guest relations - Maintains and attract new business, to achieve greater yield of budgeted profit.
Employee relations - Maintains a good rapport and relationship with staff and to be open to suggestions, listen to work problem and staff motivation and ensure that information are always passed down the line.
Materials or products - Responsible for the safe keeping of restaurant equipment, linen, glass china, china, silver, trolleys, etc which are being use in the restaurant. Also to ensure that correct procedures of usage are implemented.
Payroll control through proper and precise staffing of restaurant. Controls walk outs and payments of clients (F&B checks).
Business contacts (Internal/External) - To maintain an excellent relationship with all clients to ensure their return.
Revenue and objectives - To operate and plans in the best possible way in order to achieve revenue forecasted and objective set for restaurant. Computer Knowledge ( Basic) Can Speak English Language
Myanmar