Restaurant Operations Manager
Royal Orchid Hospitality
Total years of experience :15 years, 9 Months
Managing Business, Managing People, Managing Change, Managing Development, Managing Training.
Achievement: Two successful opening of the group.
Managing and Directing.
Handling guest complaints and anticipating them.
Supports And Helps In Managing The Restaurant Operation.
Checking the attendance of the staff and inventory.
Prepare schedule for Front and back of the house
Conduct daily brief to update staffs and identify things need to be done for the improvement of service.
Ensure operational policies and procedures are adhered to at all times including hygiene and grooming, safety and security.
To develop the team and provide training and development such as cross-training ( Waitress to Cashier)
Guarantees Great customer service is being delivered at all times to the entire guest to enjoy their experience.
Maintain complete knowledge of restaurant food and beverage service policies and procedures, set menu special promotions.
Maintain facility’s physical image, Maintenance, Equipment, Inventory and cash equivalence.
Taking care of the inventory of cutlery, crockery and glassware.
Ensuring minimal breakages.
A 5* deluxe luxury business Hotel with 233 rooms with four F&B outlets.
Job Responsibilities
•Responsible to oversee the restaurant service throughout and ensure ultimate guest satisfaction
•Conduct daily briefing of service staff. Ensure proper job allocation are given to Team Leaders.
•Ensure that all team members adhere to the service standard and procedures laid down in Sop and that the service team maintains the right decorum and Hyatt touch.
•Ensure the restaurant is ready to serve guest as buffet in all the three major meals is laid down in time as per the Hyatt standard.
•Coordinating during service sessions between service staff and kitchen for smooth functioning of the restaurant.
•To communicate necessary feedback (penetrating to food) to chef so as to help plan on improvements and new induction in the menu.
•Responsible for resolving any unpleasant situations arising in the restaurant (involving guest or team members or both) in an amicable and professional way.
•Maintain relation with the guest and their feedback.
•Shall be responsible for the generation of all the reports and the maintenance of all the register for the restaurant.
•Responsible for the inventory control of crockery, cutlery and glassware(Ccg, ) uniforms and other equipments in the outlet.
•Ensures that the Micros software is properly used for order taking, placing orders and billings.
•Maintain hygiene standards of the staff and outlet ambience.
•To ensure all team members grievances are addressed in a timely fashion and inform Restaurant Manager or the HR department for any problem outside my purview.
•Prepare schedule for cleaning and necessary preventive maintenance work as required and maintain records and register for planned future reference periodically.
•To review all the monthly MIS reports of the outlet, including comment cards alongwith the restaurant manager and shall analyze reasons for all the variances with a view to planning corrective action.
•To coordinate to paln a regular training program for team members, coverning all aspects of service including proper serving techniques, hygiene, personal appearances, grooming etc.
A 5* deluxe luxury business Hotel with 233 rooms with four F&B outlet
•Control cost, staffing and pilferage of alcoholic beverages
•In charge of 25 staff members, ensuring all duties are carried out efficiently under supervision.
•Update and have proper knowledge of alcohol and food.
•Drafting of duty rota, accommodate staff request.
•Ensuring all the areas are strictly operating to company brand standard.
•Escalate spor by suggestive and up selling strategy and implementing them.
•Train all new staff to company standards and provide them with essentials operating skills.
•Linking the team into the buddy program.
•Effectively communicate the targets to the team through daily briefing sessions.
•Build up team spirit, motivate staff and create a good working atmosphere.
A 5* deluxe luxury business Hotel with 233 rooms with four F&B outlet
•Responsible for section handling.
•Ensure up-selling and suggestive selling is done on the table.
•Ensure APC is met as per the standard.
•To have proper knowledge of food and beverages served in the outlet.
•Ensure guest expectation and Hyatt touch is met.
•Ensure all the brand standard is followed during the service.
•Ensure that I know the YTD, MTD, Daily sales.
•Ensure that we are aware for any VIP’s check in or first timer in Hyatt.
•Responsible to handle poolbar as pr the allocation set by the Team Leader.
•Respect all seniors and their instruction.
Three years Diploma in Hotel & Catering Management