全职 Restaurant Manager 工作, 薪水, Bottega Mediterranea (Malaysia) Federal Territory 公司招聘中 - Ricebowl

Job Title : Restaurant Manager 

Department : Operation (Front of House) 

Reporting Manager : Group Restaurant Manager 

Location : Multiple Locations - Bottega KL / Bottega Penang / Bottega PJ / Bottega JB 

Salary : RM6,000 – RM9,000 

Job Summary 

To function as the Business Manager and a Marketing Specialist for the Outlet, ensuring that the outlet operates successfully in accordance with company standards and is individually profitable. 

Key Responsibilities 

Administration 

• Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Restaurant Actions have been implemented where appropriate. 
• Conducts regular divisional communications meetings and ensures that FOH briefings and meetings are effective and conducted as necessary. 

Customer Service 

• Ensures that all employees deliver the brand promise and provide exceptional guest service at all times. 
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate. 
• Handles all guest and internal customer complaints and enquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 
• Maintains positive guest and colleague interactions with good working relationships. 
• Establishes a rapport with guests, maintaining good customer relationships. 
• Personally and frequently verifies that guests in the Outlet are receiving the best possible service. 
• Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations. 

Financial 

• Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of guests. 
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. 

• Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise. 
• Achieves the monthly and annual personal target and the outlet's revenue. 
• Assists in the preparation of the Annual Business Plan for Food and Beverage. 
• Assists in the monthly reforecasting, involving the respective Heads of Department as appropriate. 
• Ensures that all restaurant, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information. 
• Assists in the inventory management and ongoing maintenance of Outlet operating equipment and other assets. 
• Manages costs proactively based on key performance indicators, working with the respective Heads of Department as appropriate. 
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. 

Marketing 

• Prepares, with the Outlet team, a yearly marketing plan which forms the basis of the Food and Beverage Annual Marketing Plan as per the location and guests' demand. 
• Evaluates local, national and international market trends, vendors and other restaurant operations constantly to make sure that the restaurant operations remain competitive and cutting edge. 
• Continuously seeks marketing and public relations opportunities to increase awareness and, ultimately, business. 

Operational 

• Ensures that minimum brand standards have been implemented. 
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of guests. 
• Ensures that FOH employees work in a supportive and flexible manner. Tastes and monitors the food and beverage products served throughout the operation and provides feedback where appropriate. 
• Monitors service and food and beverage standards in the Outlet. Works with the Assistant Restaurant Managers, Supervisor, and Sous Chefs to take corrective actions where necessary. 
• Conducts frequent and thorough inspections together with the Sous Chef of the Outlet. 
• Frequently verifies that only fresh products are used in food and beverage preparation. 
• Assists the Sous Chefs with creative suggestions and ideas. 
• Conducts monthly inventory checks on all operating equipment and supplies. 
• Liaises with the Kitchen and Beverage Department on daily operations and quality control. 
• Has a thorough knowledge and understanding of all food and beverage items on the menu and the ability to recommend food and beverage combinations and upsell alternatives. 

• Ensures that the outlet is kept clean and organised, both front and back of house. 
• Liaises and organises with kitchen stewards to ensure established cleaning schedules are strictly adhered to. 

Personnel 

• Oversees and assists in the recruitment and selection of all FOH employees, adhering to company guidelines and using a competency-based approach to selecting employees. 
• Oversees the punctuality and grooming of all FOH employees, ensuring they wear the correct uniform and maintain a high standard of personal grooming and hygiene according to company and department grooming standards. 
• Maximises the effectiveness of employees by developing their skills and abilities through appropriate training, coaching, and/or mentoring. 
• Conducts annual Performance Development Discussions with employees and supports them in their professional development goals. 
• Plans and implements effective training programmes for employees. 
• Oversees the preparation and posting of weekly work schedules, ensuring they reflect business needs and other key performance indicators. 
• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. 
• Supports the implementation of staff philosophy, demonstrating and reinforcing company values and culture characteristics. 
• Ensures that all employees have a complete understanding of, and adhere to, employee rules and regulations. 
• Ensures that employees follow all company rules, policies and regulations relating to fire and hazard safety, and security. 

Other Duties 

• Is knowledgeable in statutory legislation relating to employee and industrial relations. 
• Exercises responsible management and behaviour at all times, positively representing the management team. 
• Understands and strictly adheres to Rules and Regulations and company policies concerning fire, hygiene, health and safety. 
• Ensures high standards of personal presentation and grooming. 
• Maintains strong, professional relationships with relevant representatives from competitors, business partners and other organisations. 
• Attends training sessions and meetings as and when required.