Dir-Restaurants
Negotiable
Experience
3-5 years
Job Type
Full Time
Location
India, Chandigarh
JOB SUMMARY
Manages all restaurant operations and staff on a daily basis. Areas
of responsibility include Restaurants/Bars and Room Service. As a department
head, directs and works with the food and beverage/culinary management team
and employees to successfully execute all restaurant operations. Strives
to continually improve guest and employee satisfaction and maximize
the financial performance in areas of responsibility.
CANDIDATE PROFILE
Education
and Experience
• High school diploma or GED; 6 years experience
in the food and beverage, culinary, event management, or related professional
area.
OR
• 2-year degree from an accredited
university in Food Service Management, Hotel and Restaurant Management,
Hospitality, Business Administration, or related major; 4 years experience
in the food and beverage, culinary, event management, or related professional
area.
Skills and Knowledge
•
Customer and Personal Service - Knowledge of principles
and processes for providing customer and personal services. This includes
customer needs assessment, meeting quality standards for services,
and evaluation of customer satisfaction.
• Economics
and Accounting - Knowledge of economic and accounting principles
and practices, P&L statements, operating budgets, forecasting
and scheduling, and the reporting of financial data.
•
Analytical/Critical Thinking - The ability to gather
and organize information using a logical and systematic process; recognize
patterns and relationships in complex data; examine data to identify
implications, problems and draw appropriate conclusions; generate alternative
solutions to problems; evaluate strengths, weaknesses and consequences
of alternative solutions and approaches to solving problems.
•
Management of Financial Resources - Determining how money
will be spent to get the work done, and accounting for these expenditures.
• Administration and Management - Knowledge of business
and management principles involved in strategic planning, resource allocation,
human resources modeling, leadership technique, production methods,
and coordination of people and resources.
• Applied Business
Knowledge - Understanding market dynamics, enterprise level objectives
and important aspects of the company’s business to accurately diagnose strengths
and weaknesses, anticipate opportunities and risks, identify issues, and develop
strategies and plans.
Aligning individual and team actions with strategies and plans to drive business
results.
• Food Production and Presentation - Knowledge
of techniques and equipment for preparing and presenting food products (both
plant and animal) for consumption, including storage/handling techniques
and sanitation standards.
• Management of Material
Resources - Obtaining and seeing to the appropriate use of equipment,
facilities, and materials needed to do certain work.
CORE WORK ACTIVITIES
Managing
Day-to-Day Operations
• Estimate food, liquor, wine, and other
beverage consumption in order to anticipate amounts to be purchased
or requisitioned.
• Facilitates pre-meal briefings with the Chef
and Restaurant Managers to educate restaurant staff on menu items including
ingredients, preparation methods and unique tastes.
• Maintains service
and sanitation standards in restaurant, bar/lounge and room service areas.
• Order and purchase equipment and supplies.
• Oversees the booking
and manages service of restaurant parties, special events and room service
hospitality suites.
Developing and Maintaining
Budgets
• Manages department's controllable expenses to achieve
or exceed budgeted goals.
• Understands the impact of department's
operation on the overall property financial goals.
Leading Food and Beverage Team
• Establishes
challenging, realistic and obtainable goals to guide operation
and performance.
• Utilizes interpersonal and communication skills
to lead, influence, and encourage others; advocates sound financial/business
decision making; demonstrates honesty/integrity; leads by example.
•
Encourages and builds mutual trust, respect, and cooperation among team
members.
• Achieves and exceeds goals including performance goals, budget
goals, team goals, etc.
• Serves as a role model to demonstrate
appropriate behaviors.
• Develops means to improve profit, including
estimating cost and benefit, exploring new business opportunities, etc.
•
Identifies the developmental needs of others and coaches, mentors, or otherwise
helps others to improve their knowledge or skills.
• Acts as the guest
service role model for the restaurants, sets a good example of excellent
customer service, and creates a positive atmosphere for guest relations.
• Displays leadership in guest hospitality, exemplifies excellent customer
service and creates a positive atmosphere for guest relations.
• Ensures
cash control and liquor control procedures are followed by all Restaurant,
Bar/Lounge and Room Service employees.
• Ensures compliance with all food
& beverage policies, standards and procedures by training, supervising,
follow-up and hands on management.
• Ensures compliance with food
handling and sanitation standards.
• Ensures staff understands all
applicable liquor laws.
• Establishes guidelines for customer service so
employees understand expectations and parameters.
• Strives to improve
service performance.
Ensuring Exceptional Customer
Service
• Provides services that are above and beyond
for customer satisfaction and retention.
• Improves service
by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.
• Estimates cost
and benefit ratio, maintaining balance between profit and service
satisfaction.
• Empowers employees to provide excellent customer
service.
• Incorporates guest satisfaction as a component of departmental
meetings with a focus on continuous improvement.
• Interacts with guests
to obtain feedback on product quality and service levels.
• Meets
with guests on an informal basis during meals or upon departure to obtain
feedback on quality of food and beverage, service levels and overall
satisfaction.
• Responds effectively to guest problems and handles
complaints.
• Reviews guest satisfaction feedback with employees
to develop appropriate corrective action.
Managing
and Conducting Human Resource Activities
•
Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.
• Ensures that expectations
and objectives are clearly communicated to subordinates; subordinates are also
open to raise questions and/or concerns.
• Administers the performance
appraisal process for direct report managers.
• Communicates performance
expectations in accordance with job descriptions for each position and monitors
progress.
• Ensures employees are treated fairly and equitably.
•
Ensures property policies are administered fairly and consistently.
•
Interviews and hires management and hourly employees with the appropriate skills
to meet the business needs of the operation.
• Observes service behaviors
of employees and provides feedback to individuals and or managers.
Additional Responsibilities
• Informs and/or update
the executives, the peers and the subordinates on relevant information in
a timely manner.
• Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.
•
Analyzes information and evaluating results to choose the best solution
and solve problems.
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