Restaurant Manager

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN

JOB SUMARRY:

In accordance with the policies, procedure and standards of Chroma Hospitality, Inc. and Crimson Resort & Spa, Mactan and under the direct supervision of the F&B Manager/ Director of F&B/ Executive Asst. Manager, 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 and employing leadership and managerial skills effectively.

JOB DESCRIPTION:

• Develops and implements strategies to achieve Employees Satisfaction Index goals.
  
• Creates a positive work environment for all employees.
• Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met.
• Selects, orients, and trains qualified employees.
• Conducts effective employee meetings and counseling sessions.
• Determines, communicates, and monitors achievement of standards of performance on a timely basis. 
• Reads overnight reports/logbooks.
• Reads F&B summary sheet prepared by Secretary.
• Attends morning briefing and shares information.
• Walks all areas of restaurants daily.
• Converses with guests to obtain feedback.
• While on rounds, provides feedback and information to all staff on current events and activities in the Hotel/Resort.
• Attends GMs cocktails, as required.
• F&B MEETING
• Information updates on Restaurant
• Damages/Repairs updates as endorsed to Engineering
• Updates on Purchases
• Updates on Cost Control data
• Addresses specific training topics
• Addresses promotional updates
• MONTHLY P&L MEETING
• MONTHLY COST CONTROL MEETING
• CAPEX AND BUDGET MEETING
• HOTEL/RESORT MANCOM MEETING
• Summarizes all relevant data from current and previous years.
• Obtains all information available for the upcoming year (occupancy, forecast trend, reservations, festive periods, etc.)
• Applies established formula to generate reports.
• Develops the Restaurant budget by reviewing recommendations and trends.
• Implements the approved budget; monitors revenues and costs on a daily basis and takes corrective actions when necessary.
• Gets recommendations prepared by the F&B Supervisors and Executive Chef.
• Prepares & approves proposed Capex list and submits to F&B Service Manager for final approval.
• 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.
• 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.
• Reviews service guidelines on half yearly basis.
• Reviews food preparation guidelines.
• Finalizes special projects on a case to case basis (restaurant additions, renovations, re-design, etc.)
• Holds Forum where future course 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 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 restaurant is clean and ready for customers at all times.