RESTAURANT MANAGER

MERCURE and ibis SAMARINDA  is strategically located in city center of Samarinda, about a 45-minute drive to APT Pranoto International Airport. Both hotels are connected to City Centrum Lifestyle Mall.

The Hotel offers 139 rooms for Mercure and 162 rooms for ibis, with an enchanting view of the Mahakam River. Hotels provide free Hi-speed internet and meeting rooms at both hotels. The biggest ballroom in the city that equipped with the latest technology and a wide Videotron screen, all-day dining restaurants, rooftop restaurant,  24-hr room service, swimming pool, fitness center, lobby lounge and board room lobby area.

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service

• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

• Experience of working in a similar role in a bar, lounge or fine dining restaurant environment.
• Passion for interacting with people, whilst ensuring all procedures are adhered to.
• A combination of creativity and strong product knowledge. 
• Ability to maintain efficient operation of the bar whilst leading your team.