F&B Restaurant Manager

Duties and Supporting Responsibilities

• Assist DOFB and ADOFB to supervise all Food & Beverage outlet.
• Review service sequence and SOPs of restaurants operation.
• Cooperate with and drive forward the implementations of Mandarin Oriental Legendary Service Training in all Food and Beverage outlets through close follow up with outlet Managers.
• Assist the DOFB and ADOFB in all administrative duties, including, but not limited to departmental checklists and departmental reports.
• Carry out projects and assignments as requested by the DOFB, i.e. special promotion, etc.
• Ensure training is carried out for all F&B personnel in order to maintain/upgrade our legendary service standards.
• Supervise the day-to-day operation of the Food and Beverage Department.
• Assist DOFB in controlling and analyzing on an on-going basis for the following:
  • Guest satisfaction
  • Merchandising and marketing on special project
  • Operating costs
  • Sanitation, cleanliness and hygiene
• Ensure optimum performance in specific areas as assigned in the above areas
• Handle, under the guidance of the ADOFB and DOFB, responsibilities such as hiring specific levels of employees, employee orientation, job performance appraisal, coaching to ensure appropriate staffing and productivity.
• Ensure job descriptions and brand standards pertaining to the Food and Beverage department are updated annually, or when necessary.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Handle customer comments and complaints and take swift corrective action after consultation with the ADOFB and department head concerned.
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the relevant Managers.
• Listen to employee grievances and to take timely remedial action.
• Inform the DOFB on a daily basis of all relevant information in operational and personal matters, including information, which does not require his action.
• Attend to and contribute to the Food and Beverage meeting.
• Assume the responsibilities of the ADOFB or DOFB in his absence.
• Perform related duties and special projects as assigned by the ADOFB and DOFB.
• Write and proof-read all menus and collateral for restaurants.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Foster positive thinking and motivation within all Food and Beverage outlets by giving active assistance and advice on more effective ways of running the outlets.
• Ensure that positive working relations with non Food and Beverage departments are fostered giving co-operation at all times.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Find ways of maximizing and increasing sales and/or yield (in revenue centers).
• Find methods of reducing costs without affecting the level of service or product received by the guests.
• Propose and initiate when approved, new services and products for our guests.
• Perform any other reasonable duties as required by the ADOFB or DOFB from time to time.