餐廳經理 (西餐)

-Responsible for the management of all aspects and functions of the Restaurant areas in accordance with hotel standards. Directs implements and maintains a service and management philosophy, which serves as a guide to respective employee.
-Maintain complete knowledge of:
o All Liquor brands, beers and non-alcoholic selections available in Lai Heen
o The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list
o Designated glassware and garnishes for drinks
o All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and prices
o Daily menu specials and items out of stock
o Dining room layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code
o Micros and manual system procedures
o Daily house count, arrivals/ departures, VIPs
o Schedule in house group activities, locations and times
o Correct maintenance and use of equipment
o All department policies/ service procedures
-Check Storage areas for proper suppliers, organization and cleanliness. Instruct designated personal to rectify any cleanliness / organization deficiencies
-Establish par levels for supplies, liquor, wine and equipment. Complete requisitions to replenish shortages or additional items needs for the anticipated business
-Requisitions linens/ skirting required for business
-Check stock of wines / champagnes and inform the Beverage Manager to order shortages noted. Ensure wines are received, properly stored, and kept secured
-Review sales and beverage costs of previous day; resolve discrepancies with Accounting. Track revenue against budget
-Communicate with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that employee is aware of such