VBRR- Restaurant Manager

Job Description

Manages Housekeeping, F&B, Front OfficeStrategy Development and Planning *Familiarize with the hotel annual business strategy. *Assists the operations manager in developing goals and strategies and ensure alignment with the hotel business strategy. *Conducts periodic competition analysis and plan tactical strategies to increase and maintain a leading share in the market. Financials & Resource Management *Reviews financial reports and statements to determine how the restaurant is performing against budget. *Implements the action plan/strategies to drive revenues of the restaurant on a daiy basis in consultation with the HOD. *Analyzes information, plans expenses against forecasted revenues so as to ensure that the outlet EBITDA % is achieved on a monthly basis. *Trains the team members to drive upselling opportunities in the department. *Manages and allocates resources to optimize cost in consltation with the Restaurant Manager. *Checks the daily requisitions of the restaurant and ensure par stock is maintained. *Checks all the bills and complimentaries before submitting it to the HOD. *Conducts cost analysis and competition survey to optimize the pricing of the menu Process *Conducts daily briefings to discuss operational concerns and review performance of the team members. *Coordinates with Engineering department to maintain the equipment upkeep, ensure proper & safe usage of both existing & new equipments. *Monitors the breakage in the on a regular basis, identifies the root cause and informs the same to the Manager. *Maintains optimum inventory level in the restaurant and ensure no expiry items are present. *Identifies the number of extra manpower required for a particular event and raise a requisition accordingly in consultation with the Restaurant Manager. Customer *Reviews guest feedback on Trust You (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken in consultation with the HOD. *Reviews arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments. *Maintains regular contacts with corporate and individual guests, and build strong relationships with them. *Handles guest complaints in a prompt and courteous manner and ensure service recovery is done as per the hotel guidelines. *Ensures timely closure of guest queries. People *Performance Appraisal - To plan and execute the restaurant goals which is set by the Manager in line with the hotel and department strategies. Communicate goals, conduct Q-Chats (quarterly performance reviews), analyse performance and provide relevant input for training programs. *Coaching/ Counseling/ Mentoring - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills *Disciplinary - Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Needs to adhere to the standards of Tata Code of Conduct and values of IHCL *Training - Conducts trainings as per the training calendar and recommends suitable training programs to the Restaurant Manager to address individual capability gaps. Participates in certification of team members in key skills. Ensures self and team members attend appropriate core training classes *Rewards & Recognition - Maintain a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) program *Engagement - Demonstrate a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the Restaurant Manager *Leave Management- Approves duty rosters prepared and leaves of direct reportees. Audit And Compliance *Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance *Follows the internal audit checklists as per the IHCL Safety Guidelines *Adheres to all departmental legal compliances Safety *Identify risks and develop HIRA (Hazard Identification and Risk Assessment). *Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity), Functional Competencies Cost Management Sustainability tools & techniques Computer Skills Written & Verbal Communication Menu Engineering Safety & Hygiene Practices Behavioural Competencies Anaytical Approach Interpersonal Effectiveness Result Orientation Customer Centricity Service Orientation Conflict Resolution & Managing Crisis Decision Making Mutual Respect Proactivity Empowerment

Keyskills :
corrective actionmusic makingmarketingsalesservice recoverycode of conductbeverageroot causecustomer service