Restaurant Manager
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Expired

Restaurant Manager

About the job

Main Responsibilities:
1. F&B
Oversee and contribute to the successful operation of the Restaurant
1. To be responsible for the full organization, structure and service standards of the Restaurant
2. To be fully familiar, trained and compliant with ‘Leading Hotels of the World’ standards and Baglioni standards, making a point of training and correcting other colleagues on these standards to ensure compliance at all times
3. To be fully familiar, trained and compliant with ‘Leading Hotels of the World’ standards and Baglioni standards, making a point of training and correcting other colleagues on these standards to ensure compliance at all times
4. To ensure that all quality points laid down by the company are adhered to with regards to style of service, food served and menu availability, equipment used and furniture and fittings
5. To ensure that all team members are supported adequately by providing them training and development on the job
6. To take responsibility for the induction of all new starters within the Restaurant alongside the Food & Beverage Manager and the Human Resources Manager

2. F&B - Operations Management
Under the general direction of the Food & Beverage Manager, the Restaurant Manager is considered to perform competently when:
1. Standards of performance are reviewed, maintained and applied in all areas
2. Services and operations are monitored against qualitative and quantitative standards of performance
3. Work is organized and evaluated to achieve set targets and given objectives
4. By adopting a very hands on approach, ensure that each member of staff is supported in the day to day running of the departments
5. By conducting daily handovers and briefings with the team
6. Human and material resources are effectively used, monitored and controlled balancing both budgetary requirements and customer needs through accurate monitoring, forecasting and reviewed in line with business demands
7. Effective cash handling and accounting procedures are maintained and adhered to, and remedial action is taken to address related problems
8. Ensures checking of the state of the crockery, cutlery and glasses and to supervise their storage and usage
9. Ensure all team members are supported in the performance of their daily work, achievement of targets and set objectives by maintaining a strong operational presence in accordance with business demands
10. To work very closely with the Guest Relation Team to ensure an adequate an level of communication and coordination is in place with respect to any Events
11. Oral and written communication is carried out in a manner, and at a level and pace, likely to promote understanding and effective working relationships
12. Productive working relationships are established, maintained and enhanced at all levels and interpersonal conflict is identified and minimized
13. Information is recorded, stored and retrieved as necessary to statutory standards
14. Proactive recommendations of changes to services, products and systems are proposed, implemented, monitored and evaluated
15. There is a quick and decisive response to resolve immediate and short term problems
16. Management duties are undertaken and carried out effectively when required

3. F&B - Customer Service
Under the general direction of the Food & Beverage Manager, the Restaurant Manager is considered to perform competently when:
17. A positive personal image is presented to the internal and external customer and interaction is developed at all times
18. A harmonious climate and a professional environment are fostered that anticipates, meets, exceeds and delights customers
19. The needs and feelings of the customer are anticipated and responded to appropriately and kept in balance with the needs of the food and beverage goals
20. Feedback from customers is actively solicited, recorded and shared with the team and the F&B Manager
21. Problems affecting the customers are identified, reported, interpreted. Solutions are proactively proposed and actioned, evaluated and recorded
22. Customer complaints are monitored to identify trends and potential problems and where applicable any necessary measures are implemented to avoid further reoccurrences
23. Approved changes in products and services are developed in response to business and employee requirements and evaluated against their improvement to service
24. Systems, procedures and practice for the maintenance of quality and customer service standards are monitored, evaluated and enhanced
25. Existing SOPs are consistently respected and new ones are proactively proposed when and where required.
26. Improvement targets are met relating to assigned formal measurement criteria
27. Adapts a strong presence in the Restaurant by continually monitoring service and taking appropriate action where short falls are identified and maintains high visibility during peak service times to ensure smooth operation, promotion of good public relations, and responsive action to guest issues

4. F&B - Performance & Resource Management
Under the general direction of the Food & Beverage Manager, the Restaurant Manager in this area is being performed competently when:
1. In close conjunction with the HRM, training and development needs are identified in relation to F&B plans and objectives
2. Feedback is given through the appraisal process and personal development plans set and facilitated accordingly for all the F&B team members
3. The team is developed through planned activities to enhance morale and commitment
4. Training records are kept for all relevant activities.
5. Motivation is sustained through approved recognition, reward and incentives
6. Contribution is made to the improvement of development processes
7. F&B team members are encouraged to be entrepreneurial and think and share ideas
8. Maximizes revenue through initiating up selling skills of the F&B team and ensuring product knowledge of the facilities, services and amenities of the hotel
9. Individuals are coached in and given feedback on the daily performance of duties
10. Performance management processes are fully implemented across the Restaurant
11. Development actions are evaluated against F&B objectives
12. Makes sure the team respects and adheres to their appearance, personal hygiene and uniforms as per the Baglioni Hotel Maldives guidelines and grooming standards



5. Personal Effectiveness
Under the general direction of the Food & Beverage Manager, the Restaurant Manager is considered to perform competently when:
1. Self-development needs are identified and agreed within a personal development plan and commitment made to its implementation
2. Personal work planning is monitored and evaluated to enhance performance
3. Initiative is taken to pursue opportunities for self-development and improvements in Brunello Restaurant by seeking exposure to new challenges and experiences
4. Issues are confronted assertively
5. Strong leadership, proactive and positive attitude, and personal presence is projected
6. Leading by example to secure the commitment of all the Restaurant personnel
7. Previous experience, knowledge and best practices are applied effectively
8. Focus, energy and tenacity are demonstrated in the pursuit of achieving and exceeding set targets
9. Standards are achieved with minimal intervention from the Food & Beverage Manager

6. F&B - Statutory Management
Under the general direction of the Food & Beverage Manager, the Restaurant Manager is considered to perform competently when:
1. In close conjunction with the Food & Beverage Manager, Security Manager and the Hotel Manager, procedures and legal requirements pertaining to health, safety, food and hygiene and security are adhered to
2. The health and safety of all the Restaurant employees and members of the public are monitored and maintained, and to ensure that the Restaurant comply in all respects with the hygiene, the health and safety regulations and the policy and practices laid down by the company with a good maintenance of the appropriate records
3. The weekly cleaning schedules are consistently respected, including regular deep clean sessions.
4. To be aware of and ensure adherence to all statutory and company regulations to fire and security within the hotel and in the event of a fire alarm activation the statutory procedures are adhered to
5. The highest standards of personal health and hygiene are maintained at all times
6. Personal organization and that of the work area are maintained to assist workflow
7. In close conjunction with the Chief Engineer, equipment and supply needs are identified and defects in equipment reported in line with Hotel procedures
8. All work is carried out in an organized and efficient manner in line with appropriate F&B and legal requirements
9. Implement and respect all legislation in terms of Weights & Measures regulations
10. All personnel are trained in safe working practices and their legal responsibilities
11. Appropriate records are maintained in accordance with Company and legal requirements

7. F&B - Finance Management
Under the general direction of the Food & Beverage Manager, the Restaurant Manager is considered to perform competently when:
1. Accurate records, data and information is obtained, reported and evaluated to aid F&B forecasting and close monitoring of costs
2. Full monitoring of expenses and stock levels including supplies and materials and respect the purchasing / nominated suppliers guidelines as set by the Baglioni Hotel Maldives
3. Ensure all control procedures/systems, (daily, monthly and quarterly, yearly) for any administration or reporting purposeless are applied as set by BHL
4. Sales performance is forecasted accurately, monitored and evaluated
5. In conjunction with the Food and Beverage Manager the food and beverage sales activities are planned, implemented and evaluated
6. Ensures all agreed F&B pricing, promotions and discounts are established and implemented
7. Selling opportunities are identified and generated in the Restaurant
8. The application of F&B sales policies are supported
9. All team members are trained in sales techniques and cost efficiency
10. Ensures F&B performance targets are met and to have clear understanding of the Restaurant in order to help maximize sales and average spend

8. F&B - Strategic Management
Under the general direction of the Food & Beverage Manager, the Restaurant Manager is considered to perform competently when:
1. The long term vision for the operation is supported and driven forward
2. Information from the outlet’s activity is obtained and evaluated to aid strategic decision making
3. Remains aware of competitor activity and where applicable proposes changes within the operation to improve and take forward the F&B function
4. To be creative and participate in propositions to increase sales and customer satisfaction
5. Consultation with the Food & Beverage Manager and individual Head Waiters is undertaken to assist in implementing any strategic decision making or problem resolution
6. Ensures projects are completed within budgetary and time constraints within the Restaurant
7. Objectives are professionally presented on a regular basis
8. Personal objectives are agreed and set in relation to the F&B strategy
9. Assigned and agreed action plans are initiated to meet objectives and implementation monitored
10. Opportunities for business improvement and risk taking within the Restaurant are identified and cost benefit analysis undertaken in conjunction with the Food & Beverage Manager

General Duties:
• To adhere to the country’s laws while at work or at the accommodation
• To attend any meetings or training sessions or courses as required
• To ensure all external contractors abide by company procedures whilst working on the premises
• To assist fellow employees to perform similar or related jobs as and when necessary
• To ensure guest satisfaction by performing such duties as attending to their requests and inquiries courteously and efficiently, and accepting changes or additions in work hours, which are necessary for the maintenance of uninterrupted service to hotel guests and patrons
• Due to the cyclical nature of the hospitality industry, you may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions or meetings is required
• To clean and maintain the work area, materials and equivalent, to report defective materials and equipment to the relevant department
• To continuously endeavor to improve the knowledge of the job
• To undertake any reasonable request made by a member of management

About you

- Minimum 2/3 years of experience in similar role in five-star Hotel or Resort
- Previous experience in Maldives is a must
- Strong communication skill and excellent knowledge of spoken and written English
- Highly responsible & reliable
- The ability to work under pressure and a positive “CAN DO ATTITUDE”
  • Languages required: Italian and English.
Expired

Restaurant Manager

Maldives

Full-time, More than 1 year

Start Date:

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