Restaurant Manager (Chinese Restaurant)

Position Summary

The incumbent reports to the EAM (F&B) on all operational matters pertaining to the overall restaurant service management of the Chinese Restaurant. He/She will work closely with the Operations Manager to ensure that the Restaurant maintains high quality and consistently high food and service standards that meet the patrons’ expectations, thereby driving and promoting patronage and repeat business.

• To own the business unit and efficiently manage all operational activities of the Restaurant, with a goal to meet revenue targets and ultimately achieving both financial and branding success.
• To assist the Director of F&B in the preparation of the monthly Profit and Lost (P&L) reviews as well as the annual budget and business plan for the Restaurant. The annual budget should include manpower requirement, capital, operating expenses etc and the business plan outlines all strategies on revenue growth, promotional and marketing activities. He/She will drive and manage the outlet’s revenue, cost of sale and expenses; strategize and implement appropriate actions, to achieve set financial targets.
• To plan and direct all Restaurant service and operational activities ensuring full support, smooth collaborations, achieving best synergy with the other outlets within the Hotel, such that the overall F&B objectives are met.
• To keep abreast with the local dining scene and trend, as well as competitive products/services and pricing for the purpose of using such market information to better sell and grow the Restaurant business.
• To direct all the daily activities of the restaurant through effectively planning for and managing manpower, including but not limited to recruitment, deployment, retention, staff training and development, and performance management.

• To check and analyze daily Restaurant revenue, expenses and monitor all revenue generation strategies including up-selling/suggestive selling plans and results.
• To prepare monthly forecast and targets for the Restaurant together with Director of F&B and the other outlet managers.
• To take a proactive approach and work with Marketing Communications or partner banks, credit cards or 3rd parties to curate and support promotions and higher yield events or parties. Focus on upselling/suggestive programme and unique promotional tacticals to optimize revenue in the Restaurant.
• To ensure that the Restaurant is managed efficiently and according to established concept statements and service offering and delivery as promised; and adhere to Hotel’s standards of service excellence.
• To review and manage contracts for all equipment and third party services used in the Restaurant, including but not limiting to POS, PMS, Handi-phones, telephone systems and HotSos etc.
• To prepare the Restaurant CAPEX and Operating Equipment in coordination with all other related sections and outlets for the F&B Division.
• To check on all sections of the Restaurant daily with walk-through, identify areas of improvement and ensure implementations or adjustments to deliver excellent dining experience for all guests.
• To monitor and ensure that all Restaurant team members are in their best conduct and grooming, meeting our Hotel’s overall grooming and hygiene standards, at all times.
• To be available and on duty during peak periods and; checking even prior to the restaurant opening hours; and adopt a hands-on management style. Ensure all are on the alert at all VIP hosting and to ensure the service runs on smoothly.
• To manage manning and effective deployment within the Restaurant, authorizing all work, training and leave schedules; and ensuring control of labour cost vis-à-vis budgets set.
• Also to support staff needs of other outlets based on the Hotel’s priorities and anticipated business levels.
• To consistently perform job functions with high attention to details, speed and accuracy.
• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
• To ensure all VIPs and repeat guests are taken care of and their profiles updated in the CRM system. Meet up with VIPs and regular guests upon arrival and extend welcome and assistance during the meal.
• To ensure that the Restaurant team member projects a warm, professional and service oriented image and consistently performing the 3 service basics (warm welcome, anticipation of guests needs and requests and service with a smile).
• To be responsible for reporting, reviewing and analyzing all relevant reports to ensure that information provided is accurate at all times and corrective action plans are devised and implemented promptly and efficiently. To accurately update and timely submit reports including, but not limited to :
• Training records
• Manpower deployment and roster
• Leave plan
• Micros key control
• Ffestive promotions and post mortem
• P&L for various festive packages/goodies (eg mooncakes etc)
• To submit Training plans and attendance to HR.
• To drive the upkeep of housekeeping and maintenance of the Restaurant floor, working closely with Engineering and Housekeeping on daily cleaning and regular preventive maintenance programme. Also to ensure public areas are always in an immaculate state; neat and clean.
• To be fully aware of our competitors activities in the market.
• To consciously monitor and analyse the activities and trends of other Hotels and restaurant and bars.
• To understand and strictly adhere to the Rules and Regulations and Hotel’s policy on Fire, Hygiene, Health and Safety; as well as all statutory requirement pertaining to Personal Data and Protection Act, Food Hygiene and Workplace health and Safety requirements; local Employment Act and compliance.
• To maintain a high standard of personal appearance, conduct and hygiene at all times.
• To attend and contribute to all team members meeting and departmental and hotel training as scheduled as well as other related activities.
• To recruit, select and train employees to work within the guidelines and principles as set out in the F&B Restaurant operations manual and abide by all standards of procedures.
• To conduct performance appraisals for all team members twice yearly. The appraisals need to be reviewed half yearly on the Key Performance Objectives that are agreed upon.
• To identify and groom potential talents within the team for career growth and development, in consultation and cooperation with the Director of F&B and Human Resource
• To identify training needs for all team members and coordinate with Training department. Possess and provide a clear overview of the Restaurant training focus based on the consolidation of the guests reviews and team’s feedback, past shortcomings and future improvements.
• To manage team members’ performance matters in consultation with the Guests Services Manager and Human Resource. Ensure proper documentation is kept for Human Resource related matters.
• To motivate the team through coordinated team activities with the other F&B section leaders. To lead by example to encourage participation.
• To maintain, uphold and demonstrate MHR’s mission and vision, ensure everyone’s understanding and commitment within the division and to lead by example. Emphasize and ensure awareness and applications by all team members, the Corporate and Hotel’s core values and guiding principles and actively participates in the shared vision of success.