Restaurant Manager

Job description

Key tasks

1. To manage the complete F&B outlet operations. As a Restaurant Manager, behaves in an exemplary fashion, leads by example is responsible for the overall operation of the outlet and ensures the quality of service at all time. He/she embodies the brand mindset, manages the team ensuring guest satisfaction, quality and high standards of service for customers and ultimately leads the outlet to attain profitable results.
2. Ensures guests are well looked after, from the moment they arrive to the time they leave.
3 Establishes good relations with guests, offering advice and fostering customer loyalty.
4. Reviews inventories and manages stocks under his/her responsibility
5. Increases revenue for the point of sale through additional sales techniques
6. Is overall responsible for the financial performance of his / her outlets and puts in place promotions & offers in-order to increase the revenue and profitability of the outlet.
7. Prepares and analyses financial reports/results and implements corrective actions as necessary
8. Manages the outlet cost in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality.
9. Ensures strict adherence to Outlet Internal bill settlement policy, as per the company/hotel guidelines.
10. Organizes the work for the team, including the need to multi-skill in employees for job requirements.
11. Optimizes the outlets staffing as per the operations demands and if required assists other outlets requiring help & making provision for special events etc.
12. Checks the quality, speed and overall efficiency of the team/waiting staff.
13. Supervises the team's sales attributes
14. Analysis the outlets sales and revenue and strives to achieve and exceed the Financial budgets as per hotel policy.
15. Makes efforts to train the team in up-selling and suggestive selling techniques
16. Helps increase guest loyalty through quality of service
17. Evolves working methods in line with brand philosophy
18. Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)
19. Shares the responsibility for meeting the department's targets with his/her superior, by:
- respecting the procedures and internal audits personally applicable
- ensuring respect of the procedures and internal audits applicable to the team
- increasing sales
20. Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc) and ensures they are fulfilled.

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality Management
Professional experiences 6 to 10 years
Languages essential Hindi
English

Essential and optional requirements

1. Minimum 2 years’ experience in similar capacity or at least 9 years of relevant industry experience.
2. Vocational certificate to degree level, with experience in F&B and Managing a team
3. Fluent in written and spoken English.
4. Outstanding personality and unmatched levels of energy, enthusiasm and commitment
5. Excellent multi-tasking, problem solving, service orientation.
6. Promotes positive attitude, friendliness and helpfulness for create a positive work environment in the department.

·  Excel
·  Power Point
·  Word
·  Micros
·  Opéra