Restaurant & Bar Manager

MAIN DUTIES AND RESPONSIBILITIES

Have a full operational knowledge of all food items, dishes, wines and other beverages served in the restaurant.
Have a full operational knowledge of the preparation, storage and service of all alcoholic and non-alcoholic beverages and bar food items, several in the establishment
Check that sufficient table linen, food and sundry items have been requisitioned for service periods and that buffer stocks are maintained. Control the ordering, receipt, storage and security, requisition and issue, ullage and container return, of all items sold/served, together with cleaning materials and other sundry items.
Organise and supervise the display and presentation of bar counters/areas. Ensure that all bars are efficiently prepared and stocked ready for service. Check that all bar closing procedures are carried out correctly. Allocate jobs and 'stations', monitoring the completion of tasks - before, during and following service periods.
Ensure the restaurant is cleaned and fully prepared ready for service - checking table layouts, sideboards, buffets, special displays etc.
Check buffet food levels are maintained during service, according to customer demand.
Greet, seat, take orders, assist guests with food and wine selection. Check customer satisfaction during service.

Ensure that cellar management arrangements and duties (including maintenance of dispensing equipment), are conducted effectively and safely. Assist with periodic stocktaking procedures.
Liaise with the kitchen, for menu content, special customer requests, queries and complaints/compliments. Promote the menu and 'special offers'.
Ensure all post-service tasks are completed (e.g. unused foods/dishes/drinks are returned to kitchen, bar or cellar).
Assist with planning and organising of special functions/seasonal events/projects.
Complete required administrative functions (e.g. customer bills, revenue reports, time sheets) and assist with annual budget preparation.
Ensure effective security of keys and property - company, guest and personal. Deal with lost property. Challenge and report any person acting suspiciously.
Display and encourage a high level of personal hygiene, customer care courtesy and social skill. Assist guests and promote the hotel's other facilities and services.
Check and monitor that all beverages and food items are prepared and served according to company standards and within statutory regulations - maintaining customer satisfaction at all times. Promote additional sales/selling up whenever possible but always within the social responsibilities of the licensee.
Maximise revenue, up selling and profitability.
Maintain staffing levels within agreed budget targets - controlling wage costs, overtime, holiday schedules and work rotas.
Deal with customer complaints/compliments and authorise compensatory allowances within agreed function limits.
Work in co-operation with the departments, especially kitchen and reception services. Develop and maintain effective working relations with colleagues both in restaurant and in other departments. Attend, support, organise and implement hotel and departmental training sessions as appropriate.
Encourage safe working procedures and carry out required risk assessments. Work safely, conforming to statutory and company health and safety regulations, especially fire precautions, manual handling, disabled persons, and reporting of accidents. Comply with other related regulations (e.g. food hygiene and licensing laws). Report all defective equipment and hazards to the appropriate department.