Main Purpose:

In conjunction with the F&B Manager to be responsible for the day-to-day operation of the Sakura Restaurant, Banqueting, Functions, including Bar areas.

To be specifically responsible for the management of Sakura’ restaurant ensuring that the required the right training and standards of service are delivered consistently and that opportunities to maximise revenue are fully utilised. Key duties: 1 In conjunction with the Food and Beverage Manager, to develop the team through continuous training, communication and motivation to maximise their potential and the success of the operation.

2 To liaise with the Personnel department and Food and Beverage Manager in the recruitment and selection process for any future vacancies within the company.

3 To ensure that the budget targets for revenue, payroll and operation expenses are adhered to for the Sakura Restaurant.

4 Liaise with Head Chef and your team to ensure that all agreed standards of food presentation and service are maintained consistently.

5 To maximise any opportunities for increasing the revenue in Sakura restaurant, bars and Banqueting.

6 To fully support the other Food and Beverage outlets including Half way house, lounge bar, spike bar, Banqueting by ensuring a pro-active approach to guest care at all times

Operational Duties:

1 To liaise with the Food and Beverage Manager to ensure that adequate staffing levels are in place for the functions that are scheduled in.

2 To ensure that the Sakura restaurant is maintained in a clean and tidy state at all times prior to guest arrival.

3 To encourage your team to have a responsible attitude for looking after the Restaurant equipment and ensure that regular inventories are organised.

4 To ensure that the Restaurant menus and wine list are up-to-date, liaising with the Food and Beverage Manager.

5 To be fully responsible for all restaurant billing procedures whilst on duty, liaising with all Lounge Bar staff to ensure all pre-dinner and post dinner drinks are correctly charged and signed.

6 To ensure that the end of the shift cashing-up procedure is fully and accurately completed and that all room charges have been validated with the correct guest signature.

7 To ensure that Restaurant staff on duty are wearing the correct uniform and to the correct standard.

8 To liaise with housekeeping regarding adequate linen and stock are correctly maintained at all times.

9 To ensure that restaurant beverages are properly secured each evening.

10 To monitor your daily revenue and investigate any discrepancies at the earliest opportunity.