Restaurant Manager

Job description

Key tasks

The F&B managerment is the development and implementation of a strategy in order to fulfill the objective of increase sales and is also the management of overall operation of Food & Beverage and its team.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Administrative Responsibilities:
- Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential; Plans work assignments
based on room occupancy forecast, Event orders and VIP list. Adjusts schedules to meet emergencies, coordinates with other managers regarding emergency staffing.
- Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
- Maintains established par stock of food and also beverages par stock for smooth operation.
- Maintains established par stock for beverages to ensure that according to hotel standard.
- Makes frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability.
- Establishes control procedures for reconciliation of Cashiering before and after service.

Welfare & Benefits
- 2 Day off/ Week
- Service Charge
- Provident Fund
- Uniform
- Meals at Staff Canteen
- Group Insurance with OPD
- Social Security Fund
- Public Holidays

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