Key Responsibilities
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Requirements Education & Experience:
A minimum of 4-5 years’ experience in relevant field.
Candidates with a relevant degree or HND in business studies, management, hospitality management or hotel and catering.
Skills and Qualifications
People Management.
Planning.
Foster Teamwork.
Giving Feedback.
Verbal Communication.
Excellent customer service.
Skills:
Commercial awareness.
Flexibility.
Good interpersonal skills.
Communication skills.
Problem-solving skills.
Organizational skills.
Teamwork skills.
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Applicants should send their CV’s to: badigun@hubmart.com
Apply via :
badigun@hubmart.com
