Restaurant Manager

Direct responsibility for managing KABB/blue frog employees and resources for profitable, efficient, enjoyable and professional service of food and beverages. This includes, but is not limited to planning, scheduling, budgeting, and financial reporting. For both the restaurant and catering, he/she ensures that food, service, operations and environment are in compliance with prescribed blue frog standards.

Specific Duties and Responsibilities Control of Restaurant / Catering Operations

Ensures that restaurant and all staff are ready for service at agreed time

Responsible for restaurant settlements and cash control ¨ Responsible for completing and comprehending business control reports in a timely accurate fashion

Handles all event correspondence and pre-work and coordinates with COO on pricing and service terms

Works with CEO/COO/other venue managers to plan and execute KABB marketing, advertising and special events

Regularly checks venue and equipment for care and maintenance requirements, submits, maintenance requisitions

Supervises inventory and ensures sufficient food, beverage and sundry stocks on hand

Ensures standard of cleanliness and safety of restaurant and staff

Allocates reservations and event bookings according to blue frog policy, checks and confirms all reservations/bookings Food Planning and Presentation

Via daily tracking and bi-weekly and monthly control reports, informs CEO/COO of popular/unpopular dishes on Menu and wines list

Ensures standard of food presentation

Supervises portion control and quantities of preparation to minimize waste

Ensures a high standard of beverage presentation at all times Guest Contact

Ensures all quests are greeted at the door, well received and quickly seated

Ensures that quests orders are taken promptly and correctly

Follows up on service to each and every table, ensuring a knowledge of the overall service situation in the room

Personally checks quest satisfaction of food and entertainment

Personally investigates and responds to all quest complaints

Supervises settlement of quest bills

Monitors feedback at the end of each evening

Actively tracks patronage via name card database, familiarizes himself/herself with regular customers and establishes rapport with them Staff Performance

Ensures that every subordinate has clearly defined job description ( to be worked with COO)

Ensures that every subordinate receives that training necessary for job competence

All staff to be made aware of restaurant policies and procedures and trained for superior adherence

Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas

Holds on –site weekly meeting with staff to inform them of happenings at all blue frog restaurants and catering

Deals with staff queries and problems Liaison with Management

Communicates day to day matters and delivers bi weekly status reports to CEO/COO

Personally discusses non-routine matters with CEO/COO

Reports all restaurant complaints promptly to CEO/COO Performance Standards

Achieve and maintain budgeted covers and average spends

Manage within budgeted costs

Minimal staff turnover

Guests leave with restaurant having been dealt with by the staff in accordance with the atmosphere of the restaurant

Maintain strict security standards to avoid damage or theft

Controls and avoids breakage of operating equipment

http://www.bluefrog.com.cn/body.html

This position, Restaurant Manager, was posted on September 29, 2009. Since this job has been published, it has been viewed 212 times.