Restaurant Manager will be responsible for the leadership of the service and culinary team of the designated outlet and driving service excellence and deliver business objectives and financial success:
- Manage and oversee the restaurant for smooth service.
- Apply up-selling techniques to boost revenue.
- Handle guest complaints professionally and follow hotel procedures.
- To manage and direct the outlet’s service team daily to ensure the operation of the department delivers consistent excellence and guest satisfaction.
- To drive kind and generous service in always treating both guests and colleagues in a respectful manner
- Welcome and acknowledge all guests according to our principles by anticipating and addressing guests' service needs.
- Daily liaison and partnership with the kitchen team to share information, best practice and ensure a harmonious relationship between culinary and service teams, resolving any concerns after and not during service.
- To ensure active and regular communication with the team through weekly meetings.
- To ensure appropriate processes and systems are in place to deliver both revenue and profit margins as per budget projections.
- To actively support in the recruitment and retention of restaurant colleagues.
- Approve menus, prices, and promotional events for all outlets to maximize revenue generating opportunities.
- Having an overview of the extensive wine and beverage stock and conduct regular spot checks, manager of quality & stock control.
- To ensure all attendance programs are attended by the team.
- Having the responsibility to ensure costs are properly managed and departmental margins achieved.
- To ensure service and Back of House areas are always kept clean and work is conducted.
- CVs with photo will only be accepted