Job description
The Restaurant Manager is responsible for the effective and efficient day to day evening food service operations in Bar Solo and Ruebens Restaurant as well as managing special occasions in The Aviary and Ryan Room. Ensuring that employee and guest expectations are consistently met or exceeded. The Restaurant Manager will implement a culture of continuous improvement and identify opportunities to improve profit conversion within their department. Their focus must be on maximising food revenue potential in the bar & restaurant. Ensuring that the premises are maintained and presented to a high standard to ensure the delivery of a safe and profitable department.
People Management / Employee Experience:
* Consider Employee Values in all decision making, training and interaction with staff and guests. Ensure the team are aware of the 5 employee values and their respective indicative behaviours.
* To maintain fair discipline and to foster a spirit of co-operation and pride in the daily work lives of the team in the department.
* Set a good example for Supervisors and team with regard to punctuality, attendance, attitude and application to work.
* Accept responsibility for all areas under your supervision, giving credit to the team for their success, and accept responsibility for mistakes.
* Compile weekly rosters, ensuring there is appropriate level of staff on duty in line with business levels.
* Identify recruitment needs and hiring process for the food service team.
* Ensure good communication and fair approach in allocation of daily duties and responsibilities within the department
* Develop Supervisors and team to ensure business is sufficiently covered to maintain service standards while on annual leave and days off.
* Review / implement and maintain appropriate daily and weekly cleaning schedules for the food service areas (front and back of the house).
* Utilise the disciplinary process, if required, using appropriate and fair techniques. Liaising with HR before taking action.
* Engage in the group’s Performance Management Processes to support staff retention and improve employee performance.
* For the purpose of operational and financial efficiency ensure departmental holiday planning is managed effectively
* To ensure the department conform with the group’s policy with regard to onboarding training for new team members, continually assessing the training needs and formulating and providing relevant training responses when necessary.
Customer Experience:
* Work closely with Bar Manager to ensure that F&B Team do all they can to exceed customer’s needs and expectations at all times and that nothing is too much trouble.
* Manage food service flow effectively on daily basis to enhance guest experience.
* Manage F&B bookings diary and plan effective allocation of areas for group dining to maximise the available capacity and meet guest dining requirements.
* Work closely and collaboratively with Executive Chef and Kitchen team to deliver high standards in food service and exceed guest expectations.
* Assess the detail in mystery guest reports, putting actions in place to improve customer experience where necessary. Ensure outcomes of the reports are communicated with the team, both positive and negative.
* Monitor and report on all customer feedback. Identify areas of repeated poor sentiment and take necessary action to improve customer experience.
* Ensure that procedures are in place to deal with customer enquiries and complaints efficiently. Implement SOP for both and provide training to Supervisors and Team.
* Provide support to the team when dealing with difficult customers and inappropriate behaviours in the bar or restaurant.
Financial:
* Deliver revenue & profitability targets as per annual budget for hotel food sales through achieving set KPI’s.
* Work with Accounts to take corrective action to address variances or discrepancies highlighted in any of our internal reports, to ensure the business is maximising efficiency and profitability.
* Ensure robust cash control, reconciliation & storage procedures are maintained.
* Ensure continuous and correct record keeping of complimentary food, discounts and voids.
* Ensure the point of sales system is updated as and when menu items and prices change.
* Responsible for payroll budget in the department.
Commercial:
* To maximise all sales opportunities and implement up-selling procedures within the department.
* To engage and implement actions agreed at hotel Commercial Meetings for promoting food offer to drive business and maximise all potential opportunities.
* Work with Marketing team to develop and create content for promoting hotel food offer.
* Liaise effectively and collaboratively with Meetings & Events team to maximise potential F&B sales.
* Consider and support innovative approach to operational systems and processes to maximize effectiveness of staff performance and increase sales.
Core competencies
* Ability to work with and support colleagues to deliver agreed objectives.
* Ability to motivate and empower team.
* Customer focused individual with effective communication skills, both verbal and written.
* Strong knowledge of the hotel food offering; ability to provide recommendations on the menu.
* Critical thinking skills to analyse problems; takes a structured approach to identifying appropriate solutions.
* Capacity to quickly understand what will help or hinder accomplishing a goal; eliminates roadblocks, creates focus.
* Approachable with ability to train and develop team members effectively.
* Ability to work in high pace work environment.
* Previous experience in a similar role is an advantage
Benefits:
* Bike to work scheme
* Company events
* Employee assistance program
* Employee discount
* Food allowance
* Gym membership
* On-site gym
* On-site parking
* Wellness program
Experience:
* Hospitality management: 3 years (preferred)
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