Restaurant Manager (H05) (150129)

A little taste of your day-to-day: Every day is different at IHG, but you’ll mostly be: Financial return • Manages daily operation of restaurant. • Conducts market and competitor analysis. • P&L analysis including productivity and cost management. • Develops and implements promotions calendar for F&B products • Actively pursues cost saving measures and recycles wherever possible People • Conducts on-the-job training sessions for restaurant employees. • Conducts pre-meal briefing and maintains liaison with kitchen. • Ensures that grooming of restaurant employees is up to required standard. • Role modelling the IHG Company Values and Core Purpose. • Leading employee engagement activities. • Conducting Annual and Mid-Year Performance Reviews. • Coaching and regular feedback sessions of employees. • Holds self and others accountable for achieving results. GUEST EXPERIENCE • Supervising & directing courteous serving of food & beverage in restaurant. • Implementation and maintenance of brand standards. • Driving the guest experience through service quality. • Knowledgeable of menu, recipe and production procedure. • Maintains customers database and utilizes effectively • Taking appropriate actions to resolve guests' complaints • Being attentive to guests and anticipating their needs RESPONSIBLE BUSINESS • Manages daily operation of restaurants. • Implementation of quality assurance programs • Implementation and compliance of the Company’s Fire, Life and Safety requirements. • Reviews checklists to maintain high standard of cleanliness. • Maintains database of restaurant guests.

No distinct 'Requirements', 'Qualifications', 'What you need', or 'Minimum qualifications' section identified in the provided posting.

Manages daily operation of restaurant; Conducts market and competitor analysis; P&L analysis including productivity and cost management; Develops and implements promotions calendar for F&B products; Actively pursues cost saving measures and recycles wherever possible; Conducts on-the-job training sessions for restaurant employees; Conducts pre-meal briefing and maintains liaison with kitchen; Ensures grooming standards; Role modelling company values; Leading employee engagement activities; Conducting annual and mid-year performance reviews; Coaching and feedback; Supervising and directing courteous serving of food & beverage; Implementation and maintenance of brand standards; Driving guest experience through service quality; Knowledge of menu, recipe and production procedure; Maintains customer database; Resolving guest complaints; Attentiveness to guests; Implements quality assurance and safety programs; Maintains cleanliness and guest database.