Restoran Müdürü

Emirgan Sütiş

• Must possess a university degree
• Have at least five years of experience in a similar position in a food & beverage establishment
• International experience is necessary
• Fluent in oral and written English
• Able to manage time and resources effectively
• Customer service oriented
• Have the ability to adapt quickly and positively to new situations
• Have the ability to work well under pressure in a fast paced environment
• Ability to focus attention on details to handle multiple tasks
• Highly organized with strong attention to details
• Ability to verbally communicate effectively with guests and co-workers.
• Effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
• Possess excellent computer skills
• Knowledgable in banqueting and event management operations
• Knowledgable in menu composition
• Knowledgable in purchasing, inventory control of supplies and equipment
• Have strong negotiation skills
• Completed military duty (for male candidates)
• Have a thorough knowledge and understanding of all food&beverage products and services.
• Able to accomplish guests satisfaction within company guidelines

İŞ TANIMI

• Responsible for the coordination of the teams and processes
• Responsible for maintaining corporate policies, procedures & guidelines
• Responsible for the preparation of F&B budget and forecast, determination of purchase requirements, menus, job descriptions, etc.
• Will supervise and overseeing the operation/section to maintain service standards
• Check on guests satisfaction levels and properly handle feedback and follow-up
• Ensuring that guests receive the attention and service they require
• Motivate, coach and project a positive attitude at all times
• Make decisions that relate to profit and loss.  Responsible for the financial management of the operation.
• Conduct daily or weekly Food&Beverage meetings.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, restaurants, banquets, kitchens, stewards, etc.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
• Provide a professional and courteous service at all times and ensure that all employees follow the example.
• Through good team work, ensure that restaurant areas work in harmony to deliver to guests expectations
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality
• Actively listen to and consider the concerns of other employees, respond appropriately and effectively.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Understands the impact of Banquet operations on the overall success of an event and manage activities to maximize customer satisfaction.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation
• Develop, implement and monitor schedules for the operation of all restaurants to achieve a profitable result