Assistant Restaurant Manager at Radisson Hotel Group

Tasks, Duties And Responsibilities

MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANT & ITS EMPLOYEES

• Ensures that prices and portions are offered in accordance with food and beverage profit objectives
• Ensures that the working area and station is stocked with “mise-en-place” and kept clean & tidy at all times
• Maintains a thorough working knowledge of the menu and advises guests on selection and promotes additional sales accordingly
• Maintains and informs all employees of non-available items
• Ensures that guests are greeted, seated and that they receive prompt, courteous and efficient service
• Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant
• Checks regularly to ensure guests receive efficient, knowledgeable and courteous service, and high quality products
• Works pro-actively to minimize complaints from guests
• Maximizes guest satisfaction by communicating customer specifications to kitchen or any other concerned department
• Ensures readiness and compliance in case of last minute changes to reservations
• Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience
• Monitors present and future trends and practices to ensure that the restaurant is competitive in the market
• Checks the outlet’s reservations, hotel arrival list, and VIP list to ensure that own employees are aware of VIP guests, and use name when appropriate
• Looks for creative ways to promote and execute strong guest relations activities & procedures with regular and VIP guests
• Achieves restaurant revenue goals by executing marketing & sales strategies as established in the departmental business plan
• Plans and co-ordinates in-house, and up-selling activities with Food and Beverage Manager
• Implementation of sales promotions and to take action to increase sales, with approval from the Food and Beverage Manager
• Provides Food and Beverage Manager with accurate forecasts
• Ensures that outlet premises, FF&E and OPE are clean and in good working order
• Develops menus together with Executive Chef and Food and Beverage Manager
• Stays abreast of applicable liquor laws, hotel rules and limitations
• Checks that all food & drinks sales are registered and paid for appropriately

MANAGES RESTAURANT SERVICE EMPLOYEES

• Manages all restaurant service employees and supervisors
• Utilizes leadership skills and motivation to maximize employee productivity and satisfaction
• Challenges employees to achieve optimum revenue and service per employee
• Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve
• Monitors need for on the job training and implements accordingly
• Provides OJS training to all restaurant employees as per monthly OJS plan and report the same to HR department at the end of every month.