Restaurant Manager

FILINVEST COMPANY: CRIMSON RESORT AND SPA MACTAN

POSITION SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality, Inc. and Crimson Resort & Spa, Mactan, and under the direct supervision of the Director of Food and Beverage, the Restaurant Manager is responsible for achieving marketing, sales, profitability, and quality service goals for the restaurant by developing and executing marketing strategies, controlling costs, and providing quality products & service to the customers while employing leadership and managerial skills effectively.

1. MEETS AND EXCEEDS CUSTOMERS AND TEAM MEMBERS' EXPECTATIONS by providing "Unique Guest Experience" service and teamwork
Establishes and communicates customer service objectives which support achievements of Crimson's Mission and Vision
Monitors customer service levels and counsels employees with alternative methods of responding to customer requests
Ensures that employees receive the training necessary to provide "Unique Guest Experience" service
Determines customer delight level and needs by reviewing comment cards and talking to customers regularly
Provides staff with the skills training to be able to provide value-added service to customers
Performs other duties as required to provide "Unique Guest Experience"
2. LEADERSHIP
Develops and implements strategies to achieve Employee Satisfaction Index goals
Controls Expenses to Maximize Profits
Controls all Purchase Orders by rendering final approval as a standard procedure
Maintains control of food, beverage, and supply costs and inventory by adhering to standards for purchasing and inventory control

3. PROMOTION AND ADVERTISING
Develops specific promotions and menus to enhance the quality and profitability of the Restaurant
Achieves revenue goals for the restaurant by developing and implementing marketing and sales strategies
Establishes a yearly promotion and menu plan with follow-up meetings for each promotion and menu
Establishes a festive season calendar
Establishes a yearly entertainment concept
Reviews restaurants operational concepts
Sets goals, develops strategies, evaluates results, and adjusts strategies as required
Analyzes sales, reviews competitive surveys, and develops new strategies as required
Executes marketing plan by implementing agreed upon strategies for F&B

4. QUALITY OF SERVICE AND FOOD
Plans and executes special projects to upgrade facilities and services
Controls overall restaurant costs to maximize profit
Develops and implements strategies to achieve goals for return and repeat customers, reduction of customer complaints, and Customer Satisfaction Index
Controls overall restaurant experience
Reviews service guidelines on a half-yearly basis
Reviews food preparation guidelines
Finalizes special projects on a case-to-case basis (restaurant additions, renovations, redesign, etc.)
Holds Forum where future courses of action can be based and planned
Liaises with F&B Service Manager and Executive Chef to maintain value for money as well as increase profitability
Defines the level of customer experience for the restaurant and works daily to maintain and improve the service level
Measures employee performance against the minimum F&B standards regularly
Updates staff on a regular basis regarding menu highlights
Monitors presentation of food products; reviews areas of concern with the Restaurant Chefs
Addresses customer concerns on a timely basis
Ensures that the restaurant is clean and ready for customers at all times
10. GENERAL RESPONSIBILITIES
Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
Performs all duties and responsibilities in a timely and efficient manner in accordance with established Hotel/Resort policies and procedures to achieve the overall objectives of this position.
Stays current with the latest developments in the Food and Beverage field.
Prepares reports as necessary to develop a more informative database for improved Management decision-making and critical evaluation of work activities.
Maintains a favorable working relationship with all other Hotel/Resort employees to foster and promote a cooperative and harmonious working climate.
At all times, projects a favorable image of Crimson Resort & Spa Mactan to the public.
Performs any other duties and tasks that may be assigned by immediate superiors from time to time.