Restaurant Manager- Taiko Asian Restaurant

The Position
To manage the overall operation of the restaurant, following established objectives for the highest standards in professional management and administration as well as in effective and fair personnel development.
KEY ROLES & RESPONSIBILITIES
Managing relationship with all stakeholders including signature Chef Schiloh, Chef de Cuisine and your restaurant team
Motivate, discipline, direct and supervise the work of all employees in the restaurant
Develop and maintain training programs to ensure a high degree of staff professionalism
Manage day-to-day operations of the restaurant
Handle complaints and make effective service recovery
Ensure standards are being followed in accordance with F&B policies and procedures
Ensure all employees have full product knowledge
Regularly inspect food & beverage quality
Follow established and proper Accounting procedures
Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
Conduct daily roll plays and ensure employees adhere to grooming standards
Liaise with stewarding on inventory and breakage control
Maintain daily log book maintaining clear and concise information on the operations.
Establish guest database with preference records of regular guests
Schedule employees to maintain Hotel's service standards within budgeted labour costs
Assign responsibilities to subordinates and conduct regular performance checks
Implement weekly cleaning schedules for operating equipment
Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
Control stock of all equipment in the restaurant
Constantly monitor staff's appearance, attitude and degree of professionalism
Develop new and special promotions that will improve guest satisfaction under the guidelines of the Sofitel standards operating procedures.
Coordinate promotional plan with Public Relation as well as menu cycles with the Chef the Cuisine
QUALIFICATIONS
Degree in Hotel Restaurant Management or equivalent
EXPERIENCE
Minimum 3 – 5 years Hotel experience

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