RAJESH VERMA

H.No **** Sector **D Chandigarh

PH 094********

Email ac4cwm@r.postjobfree.com

EXP. SINICE 89 WORKING IN HOTELS IND.( PICCADILY GROUP.1989TO 1992

HOTEL REGENCY 1992 TO 1997 PARBHAT HOTELS (P) LTD 1997 TO

2015 ADMAC GROUP RASSA REST.BNQ.BAR. 2015 TO TILL

JOB TITLE GENERAL MANAGER

JOB SUMMARY:

In charge of the Outlet.

Prepares outlet budgets, staff scheduling, supervises captain, hostess, stewards etc.

Checks whether they are properly groomed and maintains high standards in Guest handling.

Abreast with the latest technological advances and happenings in the Hospitality Industry

DIRECTLY CONTROLS AND ADVISES :

The Assistant Restaurant Managers, supervisors and the stewards

Ensures efficient, prompt and good food and beverage experience to the guests.

Supervise all staff under him and maintain discipline through the rules and regulations of the company.

JOB DEFINITIONS :

Along with the Assistant Manager, plan outlet functioning on a day to basis with the Director and the Chef of the Kitchen of the assigned area.

Be wholly responsible to attaining and maintaining stores and the service areas to achieve optimum results in terms of guest’s satisfaction and safety of the staff.

Assisting in the reduction of direct and indirect costs, work diligently to increase revenue and net profits.

Maintain the furniture and the fixtures of the restaurant.

Plan and promote activities and festivals on a monthly basis.

JOB RESPONSIBILITIES:

To abide by the vision, mission, goals and strategies of the company, and the respective outlet.

Inspects and ensures on a daily basis, that the furniture, crockery, linen tableware and other operating equipment is in order

Glassware is properly arranged prior to service.

Co-ordinates with Chef/ Director for menu planning and implementation.

Ensures that service is conducted to the satisfaction of the Guest.

Ensures that Local laws and excise regulations are strictly followed.

Is aware of the labor laws regarding temporary employees.

Plans and works on annual budget -- Expenditure, Revenue and Capital and does regular / monthly follow up with the Director.

Assists Directors in sales promotion by successfully organizing events and festivals for the restaurant

Keeps contact with VIP’s and regular Guests through mailers, telephone calls etc.

To sort and address all complaints arising in the outlet by solving the root cause of the problems.

Checks printed and daily change typed menus for cleanliness and typographical errors.

To supervise the scheduling of the staff and to ensure that the staffing is adequate in order to provide excellent services and proper coverage at all times.

INTER DEPARTMENT CO-ORDINATION:

Maintain cordial relation with all departments of the company and ensure smooth functioning of the outlet.

To ensure that spoiled and damaged equipment is not put into use, watching out particularly for chipped / cracked dishes or glasses, returning to the stewarding or taking remedial action along with the stewarding manager, damaged linen and dented silverware, and to encourage the staff to do the likewise.

To ensure that all silverware is sent to the stewarding department for polishing on a regular basis.

To communicate effectively with customers, co-workers and supervisors.

To check on the maintenance of all equipment located or used in the areas under his direct supervision and to request for immediate repair whatever indicated.

To communicate to the engineering about the immediate needed repairs, like changing of bulbs etc, and following up for the completion of the same.

To maintain a favorable working relationship with all other company employees in order to foster and promote a cooperative and harmonious working climate.

TRAINING:

Conduct and supervise training in the department and conduct a follow up of training through tests and have continuous retraining sessions through the assistant managers. Ensure quality of end product.

Maintain staff welfare activity and development of incentives for staff.

To ensure that sales techniques are taught to all the service personnel and to also ensure that the personnel are thoroughly familiar with all menu items and prices.

To ensure that all employees are adequately instructed in service procedures and standards as established by the hotel.

To ensure that there is proper orientation for all new hires and to council and advice all employees with reference to any problems / issues.

To ensure that sales techniques are taught to all the service personnel and to also ensure that the personnel are thoroughly familiar with all menu items and prices.

To take part in training, cross training and re training of all personnel.

DEPARTMENT MEETINGS:

To conduct staff briefings on a daily basis in order to ensure proper conduct of the staff and execution of restaurant policies and to send the minutes of the meeting to the F &B Manager and to share the points of the morning meeting with the staff.

Ensure that the staff meeting is held once a month with the DIRECTOR present.

OUTLET RECORDS:

To make the monthly budget and the weekly forecast accurately and to submit to the corporate office.

To prepare the budget projections for the year. Review with DIRECTOR, the food cost, revenue cost and the labor cost. To recommend corrective action in case of decrease in sales, decrease in beverage check drop in covers etc.

To ensure that the logbook is maintained with the relevant figures like sales figures, Avg. check etc and that it is given in to the DIRECTOR every day.

To ensure that the bar inventory sheet is updated every day.

To ensure that the guest history card are maintained properly and is constantly updated.

To ensure that the list of local guests is available on the computer in label form for printing as and when required.

To analyze revenue on a monthly basis and to think of ideas on how sales could be increased.

Keep competitive figures of the other outlets in the region.

Follow up with the DIRECTOR on the Capital items required for the outlet for the year.

Maintain operations cost under control. Maintain profit and loss month end statement and the profitability of the outlet.

Make sure that the Restaurant is functioning within the desired GOP as well as prepare the GOP report at the end of the month.

COST CONTROL:

To ensure that all food and beverage sold is properly accounted for at established prices and to be constantly on the alert for irregularities in the handling of cash by the employees and the supervisors.

To ensure that the wastage of expendable operating supplies as well ass condiments is kept to a minimum.

Reduction of the costs.

To ensure that the supplies requested are in order and not in excess to what is needed by the outlet.

ADDITIONAL RESPONSIBILITIES:

Deals with lost property.

Handles additional responsibilities as and when delegated by upper management.

Ensures that quality is inculcated in all levels of staff and work.

To evaluate the job performance of each and every employee in the department

To meet and exceed customer and team member expectations by providing excellent services and teamwork.

To provide value added service to both internal and external customers by doing whatever reasonable and possible to meet or exceed customer expectations.

To demonstrate teamwork by cooperating with and by assisting coworkers as needed.

To handle difficult situations effectively.

To be overall in charge of the department, to access and advise on all reports concerning the department and to follow-up on all remedial actions.

To ensure personal cleanliness, neatness, courtesy and quick efficiency on the part of all employees. To ensure that all employees are punctual and that they do not deviate from the prescribed uniforms.

To supervise the scheduling of the staff and to ensure that the staffing is adequate in order to provide excellent services and proper coverage at all times.

To ensure that spoiled and damaged equipment is not put into use, watching out particularly for chipped / cracked dishes or glasses, damaged linen and dented silverware, and to encourage the staff to do the likewise.

To check on the maintenance of all equipment located or used in the areas under his direct supervision and to request for immediate repair whatever indicated.

To report any exceptional occurrences in his area of supervision without any delay to the superiors.

To be constantly on the alert for ways and means by which the food & Beverage operations would be improved and made more profitable.

To settle disputes arising from any misunderstandings between service and preparation personnel i.e. the internal customers, and also to handle guest complaints immediately and effectively.

To ensure that each employee is aware of work safety at all times and for accident prevention and to also make certain that all employees are properly instructed on what to do in the events of fire, according to the fire safety rules.

To ensure that all employees are adequately instructed in service procedures and standards as established by the hotel.

To update job description and training manuals wherever necessary.

To present promotional ideas and innovative gimmicks to the immediate superior.

To ensure that consistency in the quality and the quantity of food and beverage served is always there and to adhere to the specifications.

To attend the Food and Beverage meetings and to others likewise if the presence is required.

To ensure that there is no eating or drinking while on duty. Anyone found to be under the influence of alcohol or other intoxicated items will be charged with misconduct.

To ensure that sleeping, reading of newspapers / magazines, visiting other outlets, loitering on the floors etc does not take place.

Ensure the elimination of manpower wastage.

Increase in the productivity.

To ensure that no gambling of any kind is allowed in the company’s premises.

To ensure that all staff is briefed on the company’s standing policy, rules and regulations.

To ensure that there is proper orientation for all new hires and to council and advice all employees with reference to any problems / issues.

To conduct periodic spot checks on staff who are on duty especially at odd times at least twice a week.

To review the menu and the pricing with the DIRECTOR, and the executive chef and making aware the changes i.e.; other specialties and the elimination of slow moving items

To ensure that service is conducted systematically and effective with the objectives of satisfying the guest.

As a Business Manager heading a profit center, to boost the sales of the department by introducing innovative things, up selling, organizing festivals and other promotion al activity.

To a actively take part in strategically planning the operations of the department much in advance, in order to prevent any chaos at the last moment.

In order to ensure that the highest quality of service is given to the guests the Manager sets high standards, comparable to the best in the world, and takes supportive action to fulfill them.

To increase the salesman his outlet, he has to identify and list down the Key Business Drivers i.e. the product, quality and service of his section and to ensure that he along with his team works towards attaining the same goal.

To confer closely with the DIRECTOR at all times and to take every opportunity to become familiar with all aspects of his position in order to fill in wherever required.

To keep immediate supervisors promptly and fully informed of all problems and unusual matters of significance.

To perform all duties and responsibilities in a timely and efficient manner in accordance of this position.

To ensure cleanliness of the front of the house and the back of the house as well i.e. in the bar and of the back area at all times.

To ensure that no material / supplies are stacked near or around the fire hose pipes, leaving free access space to the same.

To check that the staff uses correct phrases and is polite to the guest either on the telephone or in person.

To ensure that the hostess / staff take all the details correctly while taking a reservation for a table.

To communicate to the engineering about the immediate needed repairs, like change of bulbs etc.

At all times to project a favorable image of the company.

LIMIT OF AUTHORITY:

Is empowered to take action as may be deemed fit for the smooth functioning of the outlet.

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Hotel/Restaurant General Manager Skills and Qualifications:

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

place Chandigarh

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