Restaurant Manager
24 days ago
Bournemouth
General Scope & Purpose To ensure the efficient and profitable running of the F&B outlets in the hotel. Focus on providing high quality service, excellent products and a well-developed team of employees who work in a safe, hygienic and encouraging environment. To develop, monitor, and review all staffing, scheduling, facility operations, supply procurement, revenue management, safety training, standard operating procedures, payroll management and guest service satisfaction. To work towards the departmental budgeted profitability. DUTIES AND RESPONSIBILITIES:
• The organisation and management of the restaurant, bar, event and roomservice in line with standards of performance, to provide a warm, welcoming and positive guest experience • Ensure that the quality and presentation of food and drink is of the highest standard, paying particular attention food served in the restaurant, terrace, breakfast and room service • Provide training and support to employees ensuring set standards are met or exceeded at all times. Provide training to all employees to ensure current food hygiene, health & safety, COSHH and liquor licensing rules and regulations are respected at all times • Motivate, inspire and manage employees by the use of – Departmental induction training
Empowerment
Coaching
Appraisals
Discipline and grievance
Effective delegation
Communication
Enjoyment
Regular team meetings • Ensure presentation of all F&B outlets is of a very high standard, paying particular attention to – Cleanliness
Furnishings
Decorative enhancements
Staff uniforms and presentation • Managing employees holidays, lieu days and off days according to business needs and in respect of all the hotels standards and proceduresin the absence of or if delegated by the General Manager • Managing and delivering employee timesheets to ensure a smooth flow of the payroll system following procedures set by the hotel management. • Managing employee’s sickness, accidents and resignations as per company policies and procedures in the absence of or if delegated by the General Manager. • Ensure all legal responsibilities within the F&B department are adhered to, especially – Food hygiene
Weights & Measures act
Licensing laws
Health & Safety
Fire precautions
Security and safety
HACCP
COSHH • Maximise revenues in food & drink outlets through – Menu costings Stock control
Efficient & economical purchasing
Waste reduction & portion control
Cost efficiencies
Staff rotas
Promoting sales initiatives
Effective recruitment of capable, well-presented employees • To ensure that all revenues are posted correctly in the EPOS system • Recognise and acknowledge regular guests and be sensitive to single travellers • Ensure the seamless service in all F&B outlets with the use of effective shift patterns and employee rest periods • Pay close attention to stock levels of food, drinks and other equipment necessary to provide a continuous and effective service. • Carry out regular equipment stock takes as established by management. GENERAL RESPONSIBILITIES • Work safely and securely and ensure that other employees are doing the same • To attend all training sessions and meetings as requested • To work within a team and help where required within the business • To ensure your appearance meets the hotel standard at all times, including well maintained and clean clothes/uniform and the highest levels of personal hygiene • To be fully aware, competent in and follow at all times – - Hotel fire procedures - Hotel security procedures - Hotel health & safety policy and procedures - Hotel facilities and opportunities to promote these to customers - Hotel and departmental operational standards and procedures - Short and long term sales and marketing promotions - Customer service standards - Company and Hotel performance and conduct guidelines, policies & procedures - To attend all fire, health & safety training as requested • To make suggestions to your manager where possible, which you feel will benefit the operation, customer service and/or the success of your department and the hotel • To report for duty on time and on the days rostered • To be familiar with and work to the stated standards both as an individualand a member of the hotel team • To achieve and maintain the highest levels of customer service to both external and internal customers at all times
