RESTAURNT EXECUTIVE
Summary
Oversee daily restaurant operations, manage staff, control costs, and ensure high service standards in a high-end dining establishment.
Job Description & Requirements
- Assist and co-ordinate the restaurant manager in all aspects of the daily restaurant duties
- Oversee and manage all areas of the restaurant and assist the restaurant manager to make final decision matters of importance related to guest service.
- Managing and storing vendors’ contracts and invoices
- Controls costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.
- Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
- Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
- Plans menu by consulting with chefs, estimates food costs & profits, adjusts menu.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and items.
- Bachelor’s degree or equivalent in Hotel Management with 3 to 5 years of work experience.
- Able to work under pressure and meet designated KPIs
- Availability to work within opening hours (e.g. evenings, holidays, weekends)