The W.P.T.  Directory of Job Descriptions

Restaurant Manager

Hospitality

 JOB TITLE

• Restaurant Manager

PLACE OF WORK

• Silver Service Restaurant

SCOPE AND GENERAL PURPOSE

• To provide maximum guest satisfaction whilst maximizing sales and controlling expenses

RESPONSIBLE TO

• F&B Management

RESPONSIBLE FOR

• Assistant Restaurant Manager
• Waitrons
• Wine Stewards
• Commis Waitrons
• Cocktail and Dispense Barman

LIAISES WITH

• Head Chef
• Housekeeping
• Human Resources
• Stewarding
• Security
• Maintenance

LIMITS OF AUTHORITY

• May recruit own staff liaising with F&B Management
• Organizes the staff within the restaurant as he sees fit
• May discipline staff, though liaises with F&B Management on all written warnings
• May not make policy changes without the authority of the F&B Manager
• May not make statements to the press

Food Planning and Control

• Informs F&B Management on popular/unpopular dishes on Menu and Wine List
• Ensures standard of food presentation for both a la carte orders and Anti Pasta buffet
• Ensures a high standard of beverage presentation

Guest Contact

• Ensures all guests are greeted at the door, well received – shown to the cocktail bar or seated
• Ensures that guests orders are taken promptly and correctly. Personally takes as many orders as possible. Personally takes all VIP orders
• Follows up on service to each and every table, ensuring a knowledge of the global service situation in the room
• Personally checks guest satisfaction of food and entertainment
• Personally responds to all guest complaints
• Supervises settlement of guest bills in accordance to hotel policy
• Monitors feedback at the end of each evening

Staff Performance

• Ensures that every subordinate has a clearly defined job description
• Ensures that every subordinate receives the training necessary for job competence
• All staff to be made aware of restaurant and hotel policies and procedures
• Holds a weekly meeting with staff to inform them of happenings in the hotel and restaurant
• Deal with staff queries and problems

Control of Restaurant

• Regularly checks restaurant for maintenance requirements and submits maintenance requisitions
• Supervises mise-en-place set up and controls par stocks of operating equipment
• Ensures standard of cleanliness of restaurant and staff
• Allocates reservations according to Reservations policy, checks and confirms all reservations
• Ensures that restaurant and all staff are ready for service at agreed time

Liaison with F&B Management

• Communicates day to day matters with F&B Management through the incident log book
• Personally discusses non-routine matters with F&B Management
• Reports all restaurant complaints to F&B Management

Performance Standards

• Achieve and maintain budgeted covers
• Achieve and maintain budgeted average spends
• Achieve a staff turnover of less than 25% of budgeted staff head count
• That all guests leave the restaurant having been dealt with by the staff in accordance with the atmosphere of the restaurant
• Maintain strict security standards to avoid damage or theft
• Controls, and maintains and avoids breakage of operating equipment