Job Description

The Restaurant Manager will also help in creating a pleasant dining environment and experience for guests. Assume operational and financial responsibility for the restaurant includes maintaining an optimum manpower and supplies level, providing excellent services to guests, ensuring restaurant furniture and equipment are presentable. It is the mission and intent of this position that the incumbent will manage the day-to-day operation of the restaurant and assist in formulating long-term strategies

Job Responsibilities

• Manage the day-to-day operation of the lounge and assist in formulating long-term strategies.
• Assist in creating a pleasant dining environment and experience for guests.
• Assume operational and financial responsibility for the restaurant includes maintaining an optimum manpower and supplies level, providing excellent services to guests, ensuring restaurant furniture and equipment are presentable.
• Recruit, train and supervise new employees of the restaurant.
• Create and maintain a pleasant working environment and foster teamwork at all times.
• Fully responsible and accountable for the outlets operating budget including Revenues, Expenses, Labour costs and profitability.
• Constantly find ways to further increase revenues without sacrificing pre-determined standards.
• Carry out staff appraisals and filter down own objectives to supervisory colleagues.
• Propose appropriate staff movements and promotions to the F&B Managers/ Director of F&B.
• Discipline staff and report all misconduct to the F&B Manager/ Director of F&B.
• Communicate guest feedback to the F&B Manager/ Director of F&B at once and through the use of the outlets log book.
• Ensure effective communication between the Assistant Manager and colleagues.
• Ensure that all service colleagues are briefed regularly on the hotels policies and procedures.
• Commitment to standard of the IMS system in Safety, Health, and Environment protection.
• Ensure effective implementation of the IMS policy and procedures.
• Ensure continuous training and awareness of the IMS system.
• Ensure OTP are monitored and acted upon.
• Identify areas of improvement through CPAR or suggestions.

• Degree or Diploma in Hospitality Management from leading hotel schools.
• 5 years\' experience in a 4- or 5-star hotel in a similar capacity.
• Good knowledge of F&B service procedures and food production.
• Skilled in handling complaints and comments tactfully.
• Ability to communicate in both written and spoken English.
• Team player with good interpersonal and leadership skills.

Mandarin Oriental