Restaurant Manager
Main Responsibilities
• To be responsible for all Restaurant, Fine Dining and Room Service Departments in the Hotel.
• To focus on raising standards of service and facilities within the food and beverage areas.
• To ensure the prompt and efficient service of all food and beverage departments to the required standard.
• To ensure that an effective reservation system is in place.
• To assist in monthly stock-takes of food and beverage of the Hotel and carry out and regular spot checks and to ensure said stock is correctly valued at all times.
• To ensure that all food and beverage reports, rosters, timesheets and administration submitted in a timely fashion.
• Be fully familiar with function sheets for the Restaurant and Private Dining along with any specific requirements.
• To be familiar with all statutory requirements regarding food and beverage operation, and that the conditions affecting the issues of a liquor licence are not jeopardised.
• To ensure maximum security in all areas under your control and staff are fully aware of the important of key security.
• To be familiar with and monitor standards, grooming, product quality and hygiene – taking corrective action where necessary.
• To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
• Maintain a high level of “team ethos” between departments to ensure that all areas work together for the benefit of the guest, personal satisfaction and the Hotel.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• To ensure that Senior Management are made aware of any relevant issues, complaints or problems that may arise and that appropriate action is taken to resolve these.
Revenue/Sales
• Monitor and takes corrective action as necessary to help ensure that budget goals are attained in all Food and Beverage outlets.
• Make recommendations with respect to food and beverage promotions in order to and achieve on service delivery objectives, whilst optimising on sales.
• In conjunction with the Bar & Lounge Manager to encourage upselling within all F&B departments in order to maximise on all sales opportunities.
• Ensure that all standard operating procedures for revenue and cost control are consistently utilised.
• Assist the Sommelier Team with the development of wine list and bottle/glass wine sales promotion programs.
Staff Development
• To ensure that Restaurant operational training is taking place on a regular basis and that training is recorded.
• To ensure regular staff meetings take place in all Food and Beverage departments.
• In conjunction with HR to assist with performance appraisals and workplace assessments as required.
• To address any situations that arise, quickly and, in an open and direct manner with the individual themselves.
• To assist with recruitment in conjunction with HR/Senior F&B Team.
Teamwork/Behaviour
• To maintain a positive, upbeat, friendly and helpful attitude at work.
• To be helpful and supportive towards your colleagues, lending a helping hand when necessary.
• To guide and support new/more junior employees in a positive manner.
Health & Safety
• To ensure that any hazards reported and acted upon without reasonable delay and appropriate action taken to avoid injury.
• To liaise with Management in relation to repair/renewal of any maintenance or equipment issues.
• To comply with company policies regarding fire, health and safety, food hygiene and security
• To ensure that a safe and secure environment for guests and staff is maintained at all times.
For further information or to apply for this role, please contact Karen Dinan, Senior HR Executive.