• Administrative Role at ALARA

  • Posted on: 19 October, 2016 Deadline: Not Specified
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  • ALARA is a network of people interested in using action research and action learning to generate collaborative learning, research and action to transform workplaces, schools, colleges, universities, communities, voluntary organisations, governments and businesses.
    ALARA's vision is that action research and action learning will be widely used and publicly shared by individuals and groups creating local and global change for the achievement of a more equitable, just, joyful, productive, peaceful and sustainable society.

    Restaurant General Manager

     

    Summary
    The Restaurant General Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Restaurant and all details pertaining to functions being held in outside catering in keeping with the standards prescribed by management vision. The position is primarily concerned with front of house activities but interfaces with back of house functions.

    Key Responsibility
    Sales/Profitability/Cost Control

    • Achievement of budgeted food sales.
    • Achievement of budgeted beverage sales.
    • Achievement of budgeted labor costs.
    • Achieve maximum profitability and over-all success by controlling costs and quality of service.
    • Participation and input towards Restaurant Marketing activities.
    • Control of Banquet china, cutlery, glassware, linen and equipment.
    • Completion of function delivery sheets in an accurate and timely fashion.
    • Help in preparation of forecast and actual budget function sheets.
    • Completion of forecast and actual budget function sheets.
    • Completion of Function Summary Sheets.
    • Development and Execution of Marketing and Sales Plans

    Administration

    • Completion of weekly payroll input.
    • Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
    • To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
    • Completion of Outside Catering Bar Requisitions.
    • Maintaining Restaurant Bar control policies and completion of necessary forms.
    • Following of proper purchasing and requisitioning procedures.
    • Maintain records for inventory, labor cost, food cost etc.
    • Follow-up each function by completing a Function Critique and submit to the Catering Manager.
    • Attendance and participation of weekly Restaurant meeting and Department Head meeting.
    • To assist in menu planning and pricing.
    • Development and maintenance of all department control procedures.
    • Development and maintenance of department manual.
    • Supervision of weekly payroll input.
    • Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
    • Supervision of Banquet Bar Requisitions.
    • Responsible for Restaurant Bar control policies and completion of necessary forms.
    • Following of proper purchasing and requisitioning procedures.
    • Maintain records for inventory, labour cost, food cost etc.
    • Be available to Hotel Staff at all times by pager.
    • Must have a complete knowledge of Fire Procedures.

    Product Quality

    • Consistent check of Restaurant Food and Beverage quality.
    • Consistent check of Restaurant services.
    • Consistent check of Restaurant Plate presentation.
    • Ensuring that services meet customer specifications.
    • Quality of Outside Catering set-up.

    Service

    • Liaise on an on-going basis with the General Manager to ensure all client needs and requirements will be met.
    • Work with the Executive Chef and Head Server to ensure all arrangements and details are dealt with.
    • Establish a rapport with groups to ensure guest satisfaction and repeat business.
    • Greet the customer upon arrival.
    • Provide quick service for last minute changes.
    • Check Food & Beverage or coffee Break schedule if applicable.
    • Dealing with customer complaints.
    • Attitude and appearance.
    • Staff attitude and appearance.
    • Proper handling of phone.
    • Teamwork/Relations with co-workers and management.
    • Staff are properly trained.
    • Inspection of Event Room prior to guest arrival ensuring that client specifications have been met.

    Personnel Management

    • Effective communication skills.
    • Staff training and development.
    • Personnel selection.
    • Proper hiring procedures followed.
    • Department meeting being held monthly.
    • Personnel turnover.
    • Personal development and growth.
    • Discipline of Personnel when required.

    Competences

    • Previous serving experience required.
    • Excellent oral communication skills required.
    • Positive interpersonal skills required.
    • Impeccable command of English
    • Great organizational skills
    • Customer Relationship Management
    • Great Team Spirit
    • Proficient use of Microsoft Office Packages

    Method of Application

    Applicants should send their CV and Cover letter to recruitment@alaralagos.com

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