Restaurant Manager

Job Description
Organize and manage the activities of the F&
B Outlets to maintain high standards of food and beverage quality, service and merchandising to maximize profits.
The ideal candidate will be experienced in handling a wide range of administrative and guest support related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the challenges of supporting a luxury food and beverage operation at a five star level.
The ability to interact with staff (at all levels) in a fast paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism is crucial to this role. Expert level written and verbal communication skills, strong decision making ability and attention to detail are equally important.
Leadership Responsibilities:
Ensures the timely completion of certain management duties (scheduling, administrative).
Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc.
Trains and motivates staff .
Administrative Responsibilities:
Review schedules for the operation of the restaurants, to insure the highest level of guest service while also monitoring labor costs.
Manage effective control of food, beverage and labor costs among all outlets.
Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer satisfaction of the individual restaurant.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Conduct training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Operational Responsibilities:
To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
To ensure that restaurants and restrooms are clean and well maintained that table appointments, including flower arrangements are impeccable.
To ensure that wait staff are always correctly and smartly dressed, that they offer professional and courteous service to their guests in accordance with five star standard.
To ensure that consumable and non-consumable goods are ordered, correctly stored and inventoried.
To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
To ensure that company and statutory hygiene standards are maintained in all areas.
To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is effected.
To ensure that fair discipline is effected.
To be fully conversant with all statutory requirements regarding a food and beverage operation.
To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
To carry out regular on-the-job training to agreed standards.
Internal Relationships:
:
Reports to the Food and Beverage Director. Works closely with kitchen management, and all departments throughout the resort in order to clearly communicate the needs of the clients.
Directly Supervises:
Servers
Server Assistants
Cocktail/Host Servers
Bartenders
Qualifications:
Bachelor's degree preferred;
at least 2 to 5 years of supervisory work experience that can be demonstrated to be applicable to the duties listed in the job description. Must have experience managing and developing staff. Experience in the luxury hospitality industry is necessary and experience in a five star environment is preferred.
Skill in organizing resources and establishing priorities.
Ability to effectively and efficiently handle multiple, simultaneous tasks and projects
Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
Employee development and performance management skills.
Knowledge of office management principles and procedures.
Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and continuously perform essential job functions.
Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.