Restaurant&Bar Manager – Hotel de 4* Luanda

 Hotelaria/Turismo
 Qualquer lugar
 Publicado há 3 semanas
PEOPLECONQUEST – RH is recruiting for 4* Hotel in Luanda:
RESTAURANT & BAR MANAGER
Area: Food and Beverage
Brief Description
The Restaurant and Bar Manager is responsible for the image of the restaurant/bar and increasing
its sales (from preparation through to service). He/she ensures that restaurant/bar operates
efficiently and profitably while maintaining the reputation and ethics. The Manager is responsible for
the business performance of the restaurant/bar, as well as maintaining high standards of
food/beverage, service, and health and safety and combines strategic planning and day-to-day
management activities, such as shift pattern organization.
Duties and Responsibilities
General responsibilities
• Achieves restaurant and pantry operational objectives by contributing information and
recommendations to strategic plans and reviews; preparing and completing action plans;
implementing production, productivity, quality, determining system improvements; implementing
change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget;
scheduling expenditures; analyzing variances; initiating corrective actions.
• Welcomes and advises customers
• Supervises all bar activities
Customer relations
• Handles guest complaints regarding restaurant and bar issues about food and beverage quality or
service.
• Ensures the quality of service and service provision and monitoring customer service levels
• Meets and greets customers and organizes table reservations.
• Advises customers on menu and wine choice.
Management and administration
• Supervises keeping all the area clean and organized at all times
• Ensures the best business performance of the restaurant and bar.
• Analyses and plans restaurant sales levels and profitability.
• Organizes marketing activities, such as promotional events and discount schemes.
• Prepares reports at the end of the shift/week, including staff control, food/beverage control and
sales.
• Creates and executes plans for department sales, profit and staff development.
• Sets budgets in coordination with senior management.
• Plans and coordinates menus with the Executive Chef and F&B Director
• Maximizes restaurant occupancy. Increases restaurant and bar sales
• Ensures on-going profitability and have knowledge of financial matters
• Coordinates the entire operation of the restaurant and pantry and the set up of tables
• Organizes the personnel on a daily basis and sets the policies for restaurant and pantry service
• Trains and directs employees on a daily basis if needed
• Briefs the employees before every shift in order to give instructions for the service
• Plans the service dividing the area of the restaurant and assigning the waiters for different areas.
• Organizes the host or hostess to welcome guests and clients
• Supervises buffet area organization with all necessary tools and plates
• Organizes pantry on a daily basis for the service of the Restaurant
• Checks stock levels and orders supplies.
• Reports to maintenance department in case of any damage
• Implements beneficial ideas or products
• Maintains ambiance by controlling lighting, background music, linen service, glassware,
dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Controls receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Plans, organizes, and controls the operations of a cocktail lounge or bar
• Checks daily inventory of bottles at the bar
• Monitors and observes guests drinking experience. Ensure guests are satisfied with the drinks and
service. Respond promptly and courteously to any requests or problems.
Safety and security
• Attends “Safety and Health” workshop, understands and complies with such rules and procedures
and enforces them
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing
sanitation standards and procedures HACCP; complying with legal regulations; securing revenues;
developing and implementing disaster plans; maintaining security and sprinkler systems;
maintaining parking lot and walkways.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Directs cleaning of dining areas to maintain sanitation standards, and keep appropriate records.
Personnel
• Organizes the restaurant and bar team: their tasks, schedules and information meetings
• Ensures that all employees adhere to the company’s uniform standards.
• Manages staff and provides them with feedback. Monitors staff turnover.
• Accomplishes restaurant and bar human resource objectives by participating in recruiting,
selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining
employees; communicating job expectations; planning, monitoring, appraising, and reviewing job
contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Updates job knowledge by participating in educational opportunities; reading professional
publications; maintaining personal networks; participating in professional organizations.
Positions supervised
• Servers ( bar and sala)
• Comis
• Cleaning personnel in the area
Skills and competencies
• Computer and internet
• Having worked at least 3 years as Restaurant Manager
• Ability to communicate with the guests
• Knowledge about scheduling. Ability to supervise personnel
• Great costumer service. Detail oriented. Ability to handle guest complaints. Sensitivity to
customers
• Knowledge of beverage service and cocktails
• Management: managing priorities, the ability to listen, stress management
• Recruitment. Able to deliver training at all levels
• Sales ability. Ability with figures and the ability to manage a profit centre
• Have understanding of IT issues in relation with the post
• Thoroughness , multi-tasked and multi-skilled
• Dynamism/good relationship skills: maintaining the image of the restaurant
Reports to
Food & Beverage Direct