General Manager

POSITION:                General Manager

Qualifications:
·         Male or Female
·         Not more than 50 yrs old
·         Degree in Food and Beverage/Hospitality Management or any Business-related courses from prestigious schools
·         With at least 5 yrs of managerial experience in a five-star hotel or fine dining restaurant
Salary rate (GM):           P50-60K

Duties:
·         Interact with guests to regularly review and evaluate the degree of satisfaction with the restaurant; recommend and implement new initiatives when necessary to keep up with demand and market changes; investigate and resolve food quality and service complaints, ultimately maximize profits through outstanding customer service
·         Through personal presence, inspire a passion for food, wine and service amongst the restaurant team, through a genuine personal commitment to service excellence and an emotional sense of gracious hospitality

·         Lead the day-to-day restaurant operation through hands-on personal involvement, oversee department budgets, provide input and implement strategies to effectively manage productivity, labor, beverage and food costs.

·         Constantly evaluate restaurant profitability, develop and implement cost controls and profit enhancement measures, review monthly P&L and recommend measures for any deviation.

·         Manage restaurant ambiance, music, lighting, settings, style and overall presentation

·         Maintain very good knowledge of wines and other beverages and up-to-date knowledge of food trends and industry practices

·         Ensure a high standard of cleanliness, maintenance and presentation plus safety of the restaurant through inspections and ensures areas of deficiency are resolved to achieve service expectations

·         Direct communication process within the department, ensuring effective communication amongst Associates, suppliers, attendance at meetings and ensures that reports are completed accurately, on-time

·         Establish an annual promotion and menu plan with the F&B management team, including concepts for annual entertainment, festive season(s) and promotions

·         Maintain appropriate par levels for the restaurant, tablewares and adequate controls over labour costs, requisitions, purchase orders, receipt of goods and inventory

Interested applicants may send their resume at aurora_resource@yahoo.com and indicate the position you're applying for in the subject field.