Restaurant & Bar Manager (m/v/x)

What’s the job? As a Restaurant Manager you ensure the restaurant, bar and room service operates efficiently and profitably while maintaining both the hotels and the restaurants reputation. You are able to coordinate a variety of activities and are responsible for the business performance, quality standard and health and safety of the restaurant.
Your day-to day? · To obtain and account for the correct settlement of all sales and be overall responsible for cashier / bar floats and their maintenance. · To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift. · To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Crowne Plaza Standards. · To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically. · To establish a pool of qualified part time employees in conjunction with the Human Resources Department. · To be a hand on Manager and be present at all times in the Restaurant, especially during busy periods. · To control the requisitioning, storage and careful use of all operating equipment and supplies. · To conduct daily pre-shift briefings to employees on preparation, service and menu. · To liaise with the Kitchen team on daily operations and quality control. · To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives. · To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.. · Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service. · To be demanding and critical when it comes to service standards. · To ensure that the Outlet team projects a warm, professional and welcome image. · To submit to F&B Office the following: Holiday Critique, Monthly Objective Review, and Trainer’s Report. · To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business. · To ensure that the outlet is kept clean and organized, both at the front as well as the back of house., in collaboration with the Housekeeping and Maintenance Departments. · To carry out any other reasonable duties and responsibilities as assigned.

- Knowledge of F&B preparation and presentation of dishes/drinks - Ability to work under pressure and in long shifts - Experience with software such as "Opera", "Delphi" - Experience with POS software - Ability to carry, pull and move objects up to 15 kg without assistance. - Ability to bend, kneel and lift. - Client orientation, results and good at mathematics