Restaurant Manager Job Vacancy in Kenya

Position: Restaurant Manager
Job Tasks (Duties)
 
1. Develops an operating budget for each of the department’s revenue; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained

2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met

4. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized

5. Helps plan and approves external and internal marketing and sales promotion activities.

6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff

7. Approves the menus proposed by the Executive Chef for all outlets and special events

8. Establishes quantity and quality output standards for personnel in all positions within the department

9. Researches new products and develops an analysis of the cost/profit benefits

10. Develops and implements policies and procedures for all departments

11. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases

12. Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs

13. Greets guests and oversees actual service on a routine, random basis

14. Helps develop wine lists and bottle/glass wine sales promotion programs

15. Develops on-going professional development and training programs for food production, service and bar production/service personnel

16. Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken

17. Develops interesting ways of promoting restaurant functions in the dining room, lounge and other outlets

18. Assists in planning and implementing procedures for special club events and banquet functions

19. Maintains appearance, upkeep and cleanliness of all equipment and facilities

20. Monitors employee dress codes according to policies and procedures

21. Manages physical inventory verification and provides updated information to the accounting department

22. Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues
 

23. Maintains records of special events, house counts, food covers and daily business volumes

24. Ensures that an accurate reservation system is in place

Qualifications/Skills

  • Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education is an added advantage
  • Relevant degree specializing in hotel, hospitality management -area of focus; food service management, customer care, hotel maintenance
  • 5 years prior professional experience in restaurant management desired.
  • Valid driver’s license.
  • Knowledge of labor laws, health codes, safe food handling and sanitation, safety and security
  • Systems and procedures, computer operations.
  • Good people management skills, communication and listening skills. Must be flexible and adaptable to change.
  • Demonstrated time management and organizational skills.
  • Ability to balance customer and business priorities.
Application Process
 
Interested candidates are invited to strictly email their cover letter and CV, clearly detailing their current remuneration and expectations to recruit@odumont.com  before end of day 12 June 2012. 
Only short listed candidates will be contacted


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