Restaurant Manager

All employees must abide to the Hilton Code of Conduct. If I have a concern about a violation or a potential violation of Hilton conduct policy, I must promptly report the violation following the process outlined in the policy itself.

All employees must comply with our Hilton Standards. Through rigorous attention to these standards, we will be able to surpass our guest expectations and will be able to consistently delight all of our guests.

Must fully comply and abide by the Standard Operating Procedures (SOP’s) of the company.

Develop and maintain an elegantly appointed environment, with superior team members, dedicated to an attentive, distinctive experience for all dining periods.

Hire, train, supervises and disciplines all team members.

Maintain a friendly yet unobtrusive manner with all guests.

Possess a management ability that ensures a successful handling of the outlets

Able to control reservations and seating of the outlet with regards to service standards.

Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all team members.

Anticipate, in advance, all materials and supplies and assure their availability.

Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.

Observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.

Prepare schedules, which allow for appropriate service while controlling labor costs and overtime.

Communicate with other departments to ensure a supporting team of professionals.

Communicate with the Chef and the Director of Food and Beverage to discuss menus, marketing strategies and guest comments and concerns.

Ensure a safe working environment for all employees within the outlet.

Forecast covers and revenues and then schedules accordingly.

Develop all team members for future advancement. The ability to recommend salary adjustments, transfers, promotions and dismissals.

Prepare daily performance index.

Understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of beverages, spirits, liquors, wines and cocktails.

Complete and conduct performance evaluations for all employees.

Maintain a daily log for communication between outlet staff and with upper management.

Supervise the public areas and restrooms.

Attend and participate in all required meetings.

Promote teamwork and foster a harmonious working climate.

Promote good public relations and handle complaints or concerns of guests.

Handle all inventories directly involved with the operation of the outlet.

Utilize the computer system in ringing, printing and closing checks as well as shift reports or any other Office usage

Recognize and address potential disruptive or undesirable guests.

Ability to process a guest walks out.

Properly handle and report employee and guest accidents.

Respond properly in any hotel emergency or safety situation.

Perform other tasks or projects as assigned by hotel management and tem members.

Lay out goals and develop strategies to accomplish said goals.

Forecast necessary staffing and its related dollar expenditure to get the job done.

Continually be aware of departmental needs as they relate to production and manning.

Forecast workloads and checks work schedules prepared by subordinate managers for all outlet employees.

Developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.

Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.

Formulate and recommend changes to improve employees' performance and teamwork.

Review performance with every subordinate on an annual basis.

Keep employees informed about hotel policies and changes. Develops analyses and implements merchandising that meet the profile of Hilton Hotels and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.

Check weekly payroll for hourly staff.

Work in co-operation with the Chef to ensure top quality and fair prices and to see that below standard items are never accepted or served.

The ability to keep informed of special events such as Christmas, New Year etc.

Knowledge of P.O.S. system of hotel

Keep the waste factor in the hotel at a minimal level.

Maintain all inventories and par stocks.

Must have working knowledge of Profit and Loss statement.

Must be able to calculate and control Food & Beverage cost.

Ability to calculate food cost and ability to budget and control expenses

Assist and produce divisional budget, revenue and expenses.

Ability in all facets of Human Resources nature interviewing, evaluating, discipline, termination.

Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.