The General Manager plans, organizes, develops, directs and supervises the operations of the restaurant.
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Essential functions, including but not limited to:
- Constantly review and amend pricing
- Work with PR agency to promote brand and spread awareness
- Chairs weekly staff meeting
- Report weekly to owning company Financial performance, HR issues, and PR strategies
- Document business performance
- Sets daily, weekly and monthly revenue targets based on approved annual budget
- Implement and continuously enforce service standards and procedures
- Maintain an effective orientation and training programme for current and new staff
- Promote a good relationship with regular guests, hotel team, principals and owners
- Be familiar with current industry trends and make suggestions how these could be brought into the company
- Increase sales and revenue by actively promoting the Venue and bring new key corporate customers
- Control the F&B costs of the Venue by implementing strict controls
- Control the labour costs by proper sales forecasting and determining manning demand
- Guide the HR Admn in hiring and performance evaluations
- Develop weekly forecast, quarterly and yearly budgets
- Develop strategic and operational plans, manage execution and measure results
- Develop a sales and marketing plan in accordance with predetermined sets of objectives, strategies and action plans
- Ensure that menusare corresponding to guest needs and updates/amends accordingly
- Ensure hygienic and quality standards are met the venue
- Be accountable for the supply chain management, stores, audit and import process of F&B products
- Assign responsibility to team
- Alongwith the Finance and Purchasing to negotiate contracts, supply agreements and deals to secure optimum prices and guarantee maximum support from suppliers
- Develop new offers and promotion in line with company budget
- Co-ordination with the Hotel Management to synchronize operations of the venue
- Work in harmony with Hotel Management and maximize potential market opportunities
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Required knowledge, skills, education and experience:
- Strong communication and negotiation skills, both verbal and written, including problem-solving skills
- Excellent interpersonal and leadership skills
- Strong numeric skills
- Extensive knowledge of wines
- Excellent proficiency in Micros POS system and MS Office
- Bachelor degree in Restaurant Operations Management or related field
- Proven track record of a minimum of 5 years experience in a similar role in an international environment