SummaryThe Restaurant General Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Restaurant and all details pertaining to functions being held in outside catering in keeping with the standards prescribed by management vision. The position is primarily concerned with front of house activities but interfaces with back of house functions.Key ResponsibilitySales/Profitability/Cost Control
Achievement of budgeted food sales.
Achievement of budgeted beverage sales.
Achievement of budgeted labor costs.
Achieve maximum profitability and over-all success by controlling costs and quality of service.
Participation and input towards Restaurant Marketing activities.
Control of Banquet china, cutlery, glassware, linen and equipment.
Completion of function delivery sheets in an accurate and timely fashion.
Help in preparation of forecast and actual budget function sheets.
Completion of forecast and actual budget function sheets.
Completion of Function Summary Sheets.
Development and Execution of Marketing and Sales Plans
Administration
Completion of weekly payroll input.
Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
Completion of Outside Catering Bar Requisitions.
Maintaining Restaurant Bar control policies and completion of necessary forms.
Following of proper purchasing and requisitioning procedures.
Maintain records for inventory, labor cost, food cost etc.
Follow-up each function by completing a Function Critique and submit to the Catering Manager.
Attendance and participation of weekly Restaurant meeting and Department Head meeting.
To assist in menu planning and pricing.
Development and maintenance of all department control procedures.
Development and maintenance of department manual.
Supervision of weekly payroll input.
Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
Supervision of Banquet Bar Requisitions.
Responsible for Restaurant Bar control policies and completion of necessary forms.
Following of proper purchasing and requisitioning procedures.
Maintain records for inventory, labour cost, food cost etc.
Be available to Hotel Staff at all times by pager.
Must have a complete knowledge of Fire Procedures.
Product Quality
Consistent check of Restaurant Food and Beverage quality.
Consistent check of Restaurant services.
Consistent check of Restaurant Plate presentation.
Ensuring that services meet customer specifications.
Quality of Outside Catering set-up.
Service
Liaise on an on-going basis with the General Manager to ensure all client needs and requirements will be met.
Work with the Executive Chef and Head Server to ensure all arrangements and details are dealt with.
Establish a rapport with groups to ensure guest satisfaction and repeat business.
Greet the customer upon arrival.
Provide quick service for last minute changes.
Check Food & Beverage or coffee Break schedule if applicable.
Dealing with customer complaints.
Attitude and appearance.
Staff attitude and appearance.
Proper handling of phone.
Teamwork/Relations with co-workers and management.
Staff are properly trained.
Inspection of Event Room prior to guest arrival ensuring that client specifications have been met.
Personnel Management
Effective communication skills.
Staff training and development.
Personnel selection.
Proper hiring procedures followed.
Department meeting being held monthly.
Personnel turnover.
Personal development and growth.
Discipline of Personnel when required.
Competences
Previous serving experience required.
Excellent oral communication skills required.
Positive interpersonal skills required.
Impeccable command of English
Great organizational skills
Customer Relationship Management
Great Team Spirit
Proficient use of Microsoft Office Packages
Applicants should send their CVÂ and Cover letter to recruitment@alaralagos.com
Apply via :
recruitment@alaralagos.com
