Plan, Forecast and Budget the revenues and cost for the outlet.
Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the bar.
Facilitate learning and development for all the team members of the outlet
Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
Performance Appraisal/ Management of the staff in the department.
Ensure the smooth day-to-day functioning of the outlet.
Implement an effective system of recording guest history, preferences and other guest related data.
Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.
Maintain constant guest contact, build relationships, solicit feedback and monitor the GSTS for the bar.
Work with the F & B Manager & the Chef on Menu planning and pricing.
Plan and organize various food festivals, restaurant promotions or special occasions.
Monitor the daily number of covers and the average check of the restaurant.
Review the profit and loss statement of the outlet and draw up action plans.
Prepare monthly reports on the performance of the outlet
Ensure that all the operational standards set for all the equipments & processes are followed.
Manage staff performance, identify their training needs and address their grievances and counseling issues.
Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
Ensure that the outlet procures the best quality raw material and cost effective equipment.
Liaise with companies for sponsorships and with the government agencies for licenses and permissions.
Thorough knowledge of different cuisines, service styles, standards and restaurant concepts.Knowledge of menu pricing, planning & designing