Lowongan Kerja Semarang Posisi Restaurant & Bar Manager di ARTOTEL Gajahmada Semarang

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Perusahaan	ARTOTEL Gajahmada Semarang
Posisi	Restaurant & Bar Manager
Tempat	Semarang
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Manajemen (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

• Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room service, all the kitchens, stewarding etc.

• Exercises administration and supervises through Kitchen Leader and Restaurant Leader.

• Confers with management on reports, forecasts, budget policy and future planning.

• Prepares reports for management including budget and forecasts.

• Furnishes guidance to Restaurant Leader, Kitchen Leader on employees training, public relations and sales promotion.

• Take responsibility for any task assigned by the General Manager, even though it might not  concern the Food & Beverage Department.

• Follow through on any task assigned by the GeneralManager, even though it might not concern the Food & Beverage Department.

• Give comments to the General Manager on the progress of all tasks assigned by the General Manager, and on those tasks, self assigned, within a reasonable time limit.

• Performs related duties and special projects as assigned.

• Recommends to management, regarding changes or innovations in plans, policies, procedures and equipment.

• To conduct, together with Restaurant Leader and Kitchen leader, actual inspection tours, checks on departmental operations and special projects.

• Establishes standards and norms of food and beverage quality and purchasing.

• Reviews prices, sources of supply, food and beverage sales, trends, inventories, etc.

• Works with Restaurant Leader and Kitchen Leader in testing and experimental projects to upgrade product or procedure.

• Meets periodically with Restaurant Leader and Kitchen Leader to review operations and 

• discusses methods of improving procedures and ways to meet unusual business demands. 

• Meets with purveyors to learn of new products or methods.

• Meets with customer on special functions and its arrangements.

• Keeps aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.

• Improves sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals (barters, airlines or other sister hotels), and special food and beverage promotions.

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