Restaurant Manager

Position: Restaurant Manager
Reporting to: Deputy General Manager / General Manager

General Scope of Job:

To be responsible for maintaining and improving the standard of the food services within the hotel.Improve food and beverage sales and to carry out a detailed training programme for the food service staff. To organise, co-ordinate and motivate a team of professionals to offer the very best possible service to our guests.

Main Duties and Areas of Accountability

1. To supervise the food service staff ensuring all operational requirements are met.
2. Training of all Food Service staff and organising the relevant training courses.
3. Responsible for ensuring that Restaurant manning levels are set to the agreed budgets and that all rotas are done at least one week ahead.
4. Assist in the recruitment of food service personnel.
5. Ensuring Fast Track training is completed with continual training requirements taking place.
6. Ensure all staff adheres to the companies Health and Safety guidelines.
7. Ensure that the department is compliant with all mandatory fire regulations.
8. Liaise with GM on staff appraisals.
9. Stock takes – to ensure that all weekly stocktakes are completed
10. Managing and ensuring breakages of crockery are recorded.
11. Encourage sales promotions with F & B departments to achieve sales targets
12. Programming and management of till systems.
13. Adhere to restaurant H & S policies.
14. Liaise with GM to ensure that Food sales are achieved, giving suggestions/ideas of improvements.
15. Attend Heads of Department meetings
16. Ensuring food service staff personnel records are up to date and given to the General Manager.
17. Dealing with and recording any guest complaints.
18. Ensure that the maintenance of the Food service areas is kept in order in accordance with Health and Safety requirements.
19. Product reports as required by GM and Deputy GM.
20. To take part in a Duty Management Rota.
21. Manage and respond to emails as required.