Restaurant Manager (French - Specialty Restaurant)

CROWNE PLAZA KLCC; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Crowne Plaza KLCC in Kuala Lumpur, Malaysia is seeking a Restaurant Manager (French - Specialty Restaurant) to lead all aspects of one or more full-service F&B outlets, ensuring service standards and compliance with health, safety, and brand policies. You will work with HR to maximize staff performance and manage guest experiences across daily operations and events.

Responsibilities include planning shift briefings, upselling, and VIP guest handling, while collaborating with the Chef and the F&B

Qualifications

• Bachelor’s degree / higher education qualification in Hotel Management, culinary arts / equivalent.
• 2 years of supervisory experience in F&B or related field.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local law.

Responsibilities

• Manage all aspects of one or more full-service F&B outlets on a daily basis.
• Coordinate special events and promotions within the restaurant.
• Ensure compliance with service standards, SOPs, health and safety regulations.
• Oversee staff performance with HR to ensure productivity.
• Conduct effective shift briefings and upsell selected products.
• Meet and greet a high percentage of guests and ensure VIP handling.
• Manage wage, beverage costs, and stock through forecasting and controls.
• Liaise with Sales for tenders to obtain new F&B accounts; manage budgets.

Skills

People management

Upselling

Cost control

Guest relations

Event coordination

Sales alignment

Education

Bachelor's degree in Hotel Management or Culinary Arts

Some college and/or advanced training in F&B management

Tools

POS system

Job description

Restaurant Manager (French - Specialty Restaurant)

As theRestaurantManager,you’llmanageall aspects of one or more full-service food and beverage outlet(s)on a daily basisand coordinatespecial events.Ensure compliance with standards of service and operating procedures.Adhere to local regulations concerning health,safetyor other compliance requirements, as well as brand standards and local policies and procedures.

People

Work withHuman Resourcesto ensure the departmental performance of staff is productive

Ensure compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues

Adhere to hotel disciplinary procedures during major/minor act of misconduct

Work with Superior onmanpowerplanning and management needs

Guest Experience

Effectively manage the restaurant by ensuring the following:

Oversee the Implementation of standards as detailed in the departmental standards and procedures manual

Adhere to opening and closing procedures

Adhere to bill paying procedures

Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc

Personally meet and farewell a minimum of 80% of your customers

Encourage and motivate staff toprovideoptimumservice during all shifts

Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile

Develop and implement Promotions Calendar for F&B products in restaurant

Manage special event concepts

Create positive publicity opportunities

Manage customer database andutilizeeffectively

Up-sell property facilities

Analyzefood and beverage statistics throughpoint of salesystem

Anticipate market changes and review operations when necessary

Conduct competitor analysis

Actively pursue cost saving measures

Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific

Manage wage and beverage cost

Forecasting

Stock control

Responsible Business

Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same

Be familiar with property safety, first aid and fire and emergency procedures andoperateequipment safely and sensibly

Initiate action to correct a hazardous situation and notify supervisors of potential dangers

Log security incidents and accidentsin accordance withhotel requirements

Other ad-hoc duties - unexpected moments when wemustpull together to get a task done

May also serve as manager on duty

Accountability

Ensure the smooth execution ofrestaurantas per the desired standards and set benchmarks.Reports to Food & Beverage Manager and works closely with Food & Beverage Team to achieve the department annual budget

Number of employees supervised –

Direct -Assistant Restaurant Manager/Food and Beverage Supervisors/ Food and Beverage Attendants/Hostess

Annual Operating Profit/Payroll Budget –

Key Metrics –

Employee Satisfaction Survey

Whatweneed from you?

Bachelor’s degree / higher education qualificationin Hotel Management, culinary arts/ equivalent

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisoryexperience,or an equivalent combination of education and experience

Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law

The statements in this job description are intended torepresentthe key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.