Restaurant and Bar Manager

RESTAURANT AND BAR MANAGER

£32,000 to £35,000 + monthly service charge payment

• 4 weeks holiday rising to 5 weeks with service
• 8 Bank holidays
• Free car parking
• Employee uniform

In addition you will receive a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Utopia Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Utopia Spas
Discount on retail products in our two Utopia Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid,complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

Requirements.

• Smart appearance
• Excellent communication skills with apassion for guest service
• Technical food and beverage knowledge to offer the required service and ability to develop the rest of the team
• Management/Supervisory experience within a top quality food service hotel/restaurant required
• Ability to manage and motivate a team of waiters/esses and bar staff to ensure excellence.
• Must have your own transport due to semi-rural location.

The Place

Rowhill Grange Hotel & Utopia Spa, part of Alexander Hotels a private group of quality hotels of distinction just outside London.

4 Star, Award winning Utopia Spa, 38-bedroom hotel together with the Clockhouse banqueting suite and Pavilion conference venue all within the grounds of 15 acres of beautiful gardens. The hotel has two restaurants RGs Fine Dining Restaurant and Elements Brasserie and Bar for more informal dining.

Please see our website for a full list of facilities and sample menus

The Restaurant and Bar Manager Role

As Restaurant & Bar Manager you will head up the team in our RGs Restaurant (2 Rosette standard), and two small private dining rooms, together with the restaurant terrace during the warmer months, and also our Elements Bar. You will be responsible for managing a full-time team to deliver outstanding standards of service. We are seeking a Restaurant & Bar Manager with passion for food, wine and service who will inspire and drive standards to even higher heights.

The restaurant is open to residents, spa guest and non-residents so caterers for a wide range of discerning clients with many regular patrons. RGs Restaurant seats 100 guests and you can expect to service 30-75 covers for dinner and between 40-80 covers for afternoon tea with the busiest days at the weekend.

The bar is open adjoining our Elements Braserie serving resident guests, spa guest and local visitors.

Service for guests covers breakfast, lunch and dinner 7 days per week so candidates must be available for flexible shift patterns across 5 days including weekends.

The team to support you consists of a permanent team of employees, Assistant Restaurant Manager, F&B Supervisor, Breakfast Supervisor and a team of permanent and casual Food & Beverage Assistants and Bar Staff

Main Duties Include;

• Ensuring the restaurant and bar is prepared for service and employees are briefed for service.
• Meeting and greeting guests and being their host during their meal. Ensuring close liaison between bar and restaurant to ensure a smooth transition from bar to dining experience.
• Taking guest orders.
• Effective rostering of employees.
• Coaching employees to develop their skills and ensure service standards are met.
• Serving food and beverage including alcoholic beverages and wines.
• Completing satisfaction checks and action all feedback.
• Adhering to the Mystery Guest Standards and ensuring the team achieve the required standard.
• Resolving any service issues.
• Presenting bills to guests and taking payment. Ensuring till is balanced and cashed up accurately and room charges are transferred to residents room accounts.
• Ensuring the restaurant is reset at the end of the shift ready for the next service.
• Ensuring work area is clean and tidy before closing.
• Working with the Executive Chef to develop the menus.
• Ensuring effective ordering and control systems in place to ensure availability of products to guests while controlling stock holding levels.
• Selecting and sourcing wines to compliment the menu items and guests requirements.
• Recruitment, induction, training and coaching of all employees.

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