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Restaurant Manager

16 August 2024•104 views

Job description
** COMPANY**
Orsett Hall is a 4-star hotel and perched on 12 acres of landscaped gardens in the Essex countryside, just 40 minutes outside Central London, and features boutique accommodation, superb dining, elegant function rooms, a gorgeous Chapel and a boutique spa.
** THE ROLE**
We are currently looking for an enthusiastic and Experienced Restaurant Manager join our front of house team
** Main Duties:**
To take control and responsibility for the smooth and efficient operation of the restaurant, ensuring facilities are maintained to the standards required and the departmental budget & profitability is achieved.
To develop and train team to be able to provide superior guest service and maximize revenue.
To build business and develop repeat guests, especially from the local community and making the restaurant a ‘first choice’ for a dining experience in the local area.
** KEY OBJECTIVES**
Ensure achievement of budgeted profitability of the Restaurant
Utilize restaurant staff between all outlets to minimize payroll expenditure and ensure flexibility of the team
Ensure all employees receive regular training to update their skills and knowledge and meet their own personal development needs
Maximize the service opportunities for guests to ensure return visits
** PRIME RESPONSIBILITIES**
·* Sales & Marketing
Participate in guest activities that promote the hotel products and it’s services.
To positively approach all sales opportunities to maximize hotel revenue to meet and exceed budgeted targets.
To be innovative and come forward with ideas to maximize revenue.
To ensure all departmental staff are sales and standards-focused.
To develop food and drink packages/promotions to encourage business and build a reputation
Work within the departmental budget figures, maximizing revenue and minimizing expenditure
Produce departmental forecasts as required and communicate figures to the team to aid their understanding of the business and the importance of their contribution to the business success.
Ensuring a system is in place for ordering, delivery, storage, security, distribution and administration of food & beverage items.
To be fully aware of and control departmental operating costs in line with forecasted business levels
To be fully aware of departmental budgeted and actual payroll costs and manage costs by allocating labour resources in line with forecasted business levels.
To control all china and cutlery stocks and levels, ensuring costs are controlled in accordance with hotel procedures.
· Customer Care
Coach and lead the team in such a manner that our guests receive an exceptional level of service and want to return. The standards of AA Inspection & Rosette needs to be met.
Encourage the team to work flexibly, which will develop their knowledge and assist in the event of absence cover, and allow service standards to be maintained.
To set up and organize on-going departmental cleaning schedules, check list and handovers.
Coach/discipline as necessary
To provide Duty Management cover in the hotel, as required.
Training & Development
To produce a departmental training plan together with L&D Manager, action the training and evaluate to ensure that the training is relevant and achieves the required outcome.
To carry out departmental appraisal reviews in a timely and appropriate manner
Identify employees with the potential to develop within the hotel, plan a development plan with them to utilize their skills/knowledge and aid in their personal growth.
Ensure that the team is constantly improving their product knowledge to maximize revenue and the service provided.
To create a team environment which promotes good employee morale and pride in the department and the hotel.
To provide continuous recorded training for staff.
To communicate with all team members by holding regular briefing sessions and attending hotel meetings when required.
Ensure the whole team is aware of liquor legislation and receives food hygiene training relevant to their position
To lead and motivate staff in order to encourage and obtain maximum commitment.
To control payroll by ensuring the control of overtime, recruitment, casual labour, sickness etc in line with hotel and company standards
To review the performance of all your team at least every six months, with regular 1-1s.
Co-ordinate the recruitment of staff.
To plan the departmental holiday.
To ensure that every employee receives induction training before they start their employment and complete all mandatory training prior to their first day in the department.
Maintaining Product
To produce and update departmental risk assessments and train the team against them. Ensure the assessments are reviewed in the event of an accident occurring.
Ensure the team maintain the hotel, collect any litter, remove/report hazards
To be fully conversant with the Hotel policy on:
Fire & Evacuation, Health & safety policy, Personnel & Training procedures, Security procedures
To comply with statutory and legal requirements for fire, health and safety, hygiene, liquor licensing, disability and employment laws and ensure that all members of your team are trained accordingly.
To ensure compliance throughout the department and hotel and company operating standards.
** Performance Measurement**
For the department to achieve or exceed the budgeted revenue and control expenditure
For minimal guest complaints to be received for food, beverage and service issues
Specifications
To have worked as a restaurant manager or been a strong deputy for a minimum 1 year
Hotel background an advantage
Standards orientated with an eye for detail
Strong team manager, leading a team of 8 - 10
Evidence of cost control and purchasing
Knowledge of health & safety and current legislation
Communicator with peers and subordinates
Influencer at all levels and able to get an employee to buy in to operating practices
Good organizer
Able to demand results from team members
Use of EPOS an advantage
Must have own transport to and from work