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Henry Minh


 
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 RESTAURANT MANAGER

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6214
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: RESTAURANT MANAGER   21st December 2010, 10:44 pm

POSITION TITLE :­ RESTAURANT MANAGER
DEPARTMENT : FOOD AND BEVERAGE


PURPOSE :
Under
the general and supervision of the Food and Beverage manager, and
within the limits of established corporate policies, procedures and Food
and Beverage manual, assists in overseeing and directing all aspects of
the restaurant.

RELATIONSHIP :

1.Reports directly to the Food and Beverage Manager.

2.Provides functional assistance and direction to the Food and Beverage operation as assigned.

3.Interacts
with individuals outside the hotel including, but not limited to
clients, suppliers. government officials, competitors and other members
of the local community.

4.Coordinates activities with certain hotel department heads and Food and beverage Departmental heads.


DUTIES AND RESPONSIBILITIES :

1.Supervises the day-to-day function of all restaurant employees, facilities, sales and costs.

2.Controls and analyzes, on an on-going basis, the following :
a.Quality levels of production.
b.Guest satisfaction.
c.Merchandising and marketing
d.Operating costs.
e.Sanitation. cleanliness, hygiene.
Ensures optimum performance in each of the above areas.

3.Supervises, coordinates and directs the prompt, efficient and courteous serving of
food and beverage in the restaurant.

4.Established and maintains effective employee relations.

5.Conducts,
under the guidance of the Food and Beverage Manager, Assistant Food and
Beverage Manager, such hiring, employee orientation, on-the-job
performance, coaching, counseling and suspension if necessary to ensure
appropriate staffing and productivity.

6.Develops formal training plans and implements on-the-job training sessions for restaurant employees.

7.Attends to the weekly Food and Beverage departmental meetings.

8.Conducts pre-meal briefings and maintains liaison with the Executive Chef.

9.Participates in service as necessary in accordance with the requirements and practices of the restaurant.

10.Ensures hotel grooming and appearance standards are met.

11.Controls stocks for daily use in restaurants to ensure service requirements are met.

12.Schedules guest reservations and arranges for private parties.

13.Participates in the preparation of the Food and Beverage department budget and goals.

14.Conducts all administrative work required, including but not limited to :
a.Attendance Records.
b.Duty Roster.
c.Guest Card
d.Log-book.

15.Performs related duties and speci2.l projects as assigned.
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
RESTAURANT MANAGER
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