Familiarize with the hotel annual business strategy.
Develops restaurant goals and strategies in consultation with the Food & Beverage Manager and ensure alignment with the hotel business strategy.
Conducts periodic competition analysis and plan tactical strategies in consultation with the HOD to increase and maintain a leading share in the market.
Implements the action plan/strategies to drive revenues of the restaurant on a daiy basis in consultation with the HOD.
Participates in the revenue meetings and contribute towards achieving restaurant revenue targets.
Analyzes information, plans expenses against forecasted revenues so as to ensure that the restaurant EBITDA % is achieved on a monthly basis.
Trains the team members to drive upselling opportunities in the department.
Manages and allocates resources to optimize cost in consltation with the HOD.
Assists the Director of Food & Beverage in reviewing the menu engineering of the restaurant in coordination with the Executive Chef and developing the menu pricing based on the same.
Checks the daily requisitions of the restaurant and ensure par stock is maintained.
Checks all the bills and complimentaries before submitting it to the HOD.
Conducts cost analysis and competition survey to optimize the pricing of the menu
Conducts daily restaurant briefings to discuss operational concerns and review performance of the team members.
Coordinates with Engineering department to maintain the equipment upkeep, ensure proper & safe usage of both existing & new equipments.
Monitors the breakage in the restaurant on a regular basis and identify the root cause.
Maintains optimum inventory level in the restaurant and ensure no expiry items are present.
Identifies the number of extra manpower required for a particular event and raise a requisition accordingly in consultation with the HOD, Human Resources and Finance.
