Restaurant Manager- Fine Dining Restaurant

Administration

·Taking responsibility for the business performance of the outlet

·Taking responsibility for the qualitative performance of the outlet

·Actively support the hotel’s team culture, and help to achieve the hotel’s vision, goals and values

·Handle day to day management activities

·Establish shift pattern organization

·Planning and coordinating menus with the chef

·Ensure that outlet’steamhas good knowledge of food and beverage

·Ensure that all colleaguesact in accordance with Palazzo Versace standards

·Ensure all equipment is in good condition and correcttraining for its use is arranged

·Ensure all daily meetings are arranged and conducted

·Attend all training sessions arranged by Palazzo Versace

·Carry out other duties as and when requested by management

·Ensure time and attendance sheets and holiday planners are accurately maintained and distributed to F&B Manager when appropriate

Financials

·Ensuring that outlet operates efficiently and profitably while maintaining standards in terms of food, service, health & safety and reputation

·Analyzing and planning outlet sales levels and profitability

·Organizing marketing activities and promotional events in cooperation with the Marketing and Communication Department

·Preparing reports at the end of the shift/week, including colleague control, cost of sales control and sales

·Creating and executing plans for department sales, profit and staff development

·Setting budgets and/or agreeing them with senior management

Human Resources/ Colleagues

·Supervise F&B service by directing and guidingsubordinates, providing them feedback

·Recruiting, training and motivating colleagues

·Be aware of colleague development and the need to reward outstanding colleagues

Maintaining Standards

·Support company's philosophy and company culture through the use of Core Standards on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement

·Support company's philosophy and company culture through the use of Guiding Principles and standards as part of ensuring Guest Satisfaction and the achievement of our Mission Statement

·Guest Service

·Ensure guests preferences are remembered by colleagues

·Ensurereservations, greeting, seating and taking orders by staff are all done to Palazzo Versace standards

·Develop outlet up-selling strategy and communicate to all relevant staff

·Ensure food and beverages are presented to guests according to the standards of the outlet

·Ensure guests’ satisfactionis met by every member of staff

·Develop a strategy for handling special requests and VIPs

·Deal with guest complaints in a timely manner and update F&B Manager where appropriate

Hygiene and Cleanliness

·Ensure that hotel grooming, uniform and hygiene standards are being maintained, enhancing a professional image

Health and Safety

·Be aware of, and comply with, safe working practices as laid down under Health & Safety procedures. This will include your awareness of any specific hazards at your work place

·Be aware of, and comply with local and relevant Food Acts.

·Wear any appropriate protective clothing provided by or recommended by the Hotel.

·Report any defects in the building, plant or equipment according to the Hotel procedures.

·Ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel and local government procedures.

·Attend all statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.

·Be aware of Fire safety plans

·Adhere to Health & Safety procedures regardingHACCP standards

·Attend any training deemed appropriate by your Head of Department