1-My Role: Restaurant Manager
Overview of Duties
.Ensure the high standard of service provided and the attainment of the department’s qualitative and quantitative targets.
.Conveys the hotel’s image and atmosphere through exemplary attitude, warm and friendly welcome, availability and frequent presence in the field.
.Manages and motivate the team in order to improve sales and the quality of F&B services.
. Improves the department’s results by increasing sales and the productivity of F&B points of sale.
. Leads and bring life to projects and identity features in the department (Chanson, service certification etc.)
. Enhance guest satisfaction.
.Handle guest comments and complaints, ensuring follow-up.
. Develop close relationship with guest to encourage loyalty.
Ensure guest receive a warm and personalized welcome.
Professional techniques / Production
. Organize and supervise the preparation of points of sales according to activity forecasts.
. Ensure that references standards are properly applied.
. Check that sales materials are well presented.
. In conjunction with the Head Chef, prepare the menus, organize purchases and ensure the update and application of cooking instruct