Job Roles
Restaurtant Manager
job description
Naturally sociable, enthusiastic and welcoming staff are our "ace card" in the provision of a high quality product and service of which we can be proud. Resort teams, and the business, thrive on self motivated organised individuals with a flexible and adaptable attitude and in return offer career opportunities abound. The role of a Restaurant Manager is both varied and demanding. You will be the first and final point of contact for our customers, whatever their needs may be. Exceptional standards of service and organisation will be needed whilst a friendly and professional level of service in all elements of the role will ensure our customers' expectations are exceeded. All customers will go away impressed by our strategically selected Management staff! Well organised, professional and dedicated Restaurant Manager will reap the benefits that keep seasonal staff, and customers, coming back for more!!
key accountabilities & responsibilities
Staff Management
Formal and informal training, development, management, coordination and motivation of hotel staff on an ongoing basis.
First point of contact for all hotel staff on duty in the restaurant.
Supervision of daily cleaning duties in the restaurant.
Food Service Duties
Providing a comfortable yet professional service environment.
Setting up the restaurant to create a suitable ambience.
Sociable, enthusiastic and welcoming approach to table service.
Efficient and effective clearance of tables and restaurant area.
Good communication with kitchen staff and head chef regards to customers needs and feedback on quality of food and standard of service.
Sales
Enhance customer satisfaction through the sale of incremental items that will add value to their holiday.
Achievement of sales targets through interaction with customers.
Be present at the hotel welcome meeting to present the range of service and upgrades available to customers.
Use of promotional blackboards to advertise any events or weekly specials.
Effective staff training regarding sales skills.
Offer staff incentives to increase sales on meal upgrades, packed lunches and wine.
Problem Solving
Providing a first point of contact for customers and taking direct action to personally resolve any issues they may have.
Communicating effectively with customers and team members to ensure customers are satisfied with action taken.
Supplier Liaison
Ordering wine, cleaning products, dry goods and sundries liaising with other head of departments within the hotel.
Good communication skills and local language is needed to insure smooth relationship with suppliers.
Communication
Creating a friendly and professional first impression through product knowledge and initiative.
Pleasant and appropriate interaction with customers throughout their holiday.
Strong team worker and team manager.
Good communication with the kitchen throughout the week and feedback to staff on any changes, special requirements, progress and praises.
Customer service
Source of knowledge and support to hotel hosts in dealing with customer related issues, needs and requirement. Providing solutions to staff.
Continual presence within the restaurant during service.
Health & Safety
Monitoring H&S standards in properties and correctly addressing any issues.
Organisational Duties
Administrative duties including analysis of arrivals manifest, performance/development reviews and customer services feedback.
Set up of restaurant and change of table plans every transfer day.
Prepare the restaurant for the new guest acknowledging the hotel manifest to take in consideration any special requirement, dietary and group needs in regards to seating arrangement.
Formal and informal training, development, management, coordination and motivation of hotel staff on an ongoing basis.
First point of contact for all hotel staff on duty in the restaurant.
Supervision of daily cleaning duties in the restaurant.
Food Service Duties
Providing a comfortable yet professional service environment.
Setting up the restaurant to create a suitable ambience.
Sociable, enthusiastic and welcoming approach to table service.
Efficient and effective clearance of tables and restaurant area.
Good communication with kitchen staff and head chef regards to customers needs and feedback on quality of food and standard of service.
Sales
Enhance customer satisfaction through the sale of incremental items that will add value to their holiday.
Achievement of sales targets through interaction with customers.
Be present at the hotel welcome meeting to present the range of service and upgrades available to customers.
Use of promotional blackboards to advertise any events or weekly specials.
Effective staff training regarding sales skills.
Offer staff incentives to increase sales on meal upgrades, packed lunches and wine.
Problem Solving
Providing a first point of contact for customers and taking direct action to personally resolve any issues they may have.
Communicating effectively with customers and team members to ensure customers are satisfied with action taken.
Supplier Liaison
Ordering wine, cleaning products, dry goods and sundries liaising with other head of departments within the hotel.
Good communication skills and local language is needed to insure smooth relationship with suppliers.
Communication
Creating a friendly and professional first impression through product knowledge and initiative.
Pleasant and appropriate interaction with customers throughout their holiday.
Strong team worker and team manager.
Good communication with the kitchen throughout the week and feedback to staff on any changes, special requirements, progress and praises.
Customer service
Source of knowledge and support to hotel hosts in dealing with customer related issues, needs and requirement. Providing solutions to staff.
Continual presence within the restaurant during service.
Health & Safety
Monitoring H&S standards in properties and correctly addressing any issues.
Organisational Duties
Administrative duties including analysis of arrivals manifest, performance/development reviews and customer services feedback.
Set up of restaurant and change of table plans every transfer day.
Prepare the restaurant for the new guest acknowledging the hotel manifest to take in consideration any special requirement, dietary and group needs in regards to seating arrangement.
