Restaurant Manager

RESTAURANT MANAGER

Main purpose:
The Restaurant Manager is responsible for overseeing the efficient running and profitability of the F&B outlets according to our standards and procedures. She/he is a foody and never stops to develop his/her knowledge about gastronomy. She/he is passionate and generous and a strong leader.
Reports to: Food & Beverage Manager

Main duties and responsibilities:
• Responsible for ensuring the happiness and satisfaction of guests. Ensure that policies and procedures are complied with our standard of service;
• Be able to align with our philosophy of creating authentic and unique experiences for our Guests;
• Able and willing to motivate the team to obtain guest satisfaction and perform at the high end of the market;
• Accomplish people development objectives through recruiting, training, coaching, counselling and supervising employees;
• Involved in recruitment and selection process;
• Responsible for Restaurant financial goals and service standards;
• Budget control, working closely with F&B Manager;
• Inventory and cost control;
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines;
• Producing staff rotas.

We offer:
• Permanent contract according to C.C.N.L. Settore Turismo.
• Learning & development activities and career opportunities.
• Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".
• Staff celebrations.

Competencies required:
• Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.
• Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks.
• Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.
• Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.
• Service excellence: Delivers service standards, which consistently exceed guest expectations.
• Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs.

Other requirements:
• Fluent in Italian and English at a proficient level, a third language is preferred
• At least 3 years of professional experience in a similar role in 5 stars hotels and/or well-known restaurants preferably at international level;
• Valid HACCP certification;
• Certificate as Professional Sommelier and/ or gastronomy studies preferred;
• Preferable evidence of self-development through specialized courses, conferences/workshops;
• Familiar with F&B management software (e.g. Symphony, FutureLog), and Microsoft Office package.

Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 196/03).