Restaurant Manager at Radisson Blu Hotels

TASKS, DUTIES AND RESPONSIBILITIES

• ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS :
• Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability
• Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration
• Randomly inspects all food & drinks regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary
• Checks the food & drinks outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests
• Is proficient in all food & drinks procedures to be a resource when needed
• Challenges employees within department to achieve optimum food cost percentage and service per employee
• Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation